These Keto Coconut Cookies are buttery, rich and bursting with coconut flavor. Make perfect coconut shortbread cookies with no added sugar or flour with this 5-ingredient recipe!
Why These Cookies are Best
These cookies have everything I want in a coconut shortbread:
- Delicate buttery crumb.
- Natural coconut flavor.
- Made with 5 ingredients.
- Keto, low carb and gluten free recipe.
- Delicious on their own or dipped in chocolate!
Since the cookies are made with natural ingredients and no artificial flavors, you’ll notice a rich and fresh coconut flavor.
The taste is similar to a coconut macaroon only with the consistency of shortbread. Absolute perfection!
You only need 5 ingredients to make the cookies themselves.
- Butter – We used softened unsalted butter to test this recipe.
- Coconut flour – Provides the structure for the cookies while adding to the coconut flavor.
- Monk fruit sweetener – We use the powdered version of this natural sugar alternative to sweeten the cookies.
- Coconut extract – This flavors the cookies with a robust coconut aroma and taste. Totally optional, if you prefer a less intense coconut flavor, stick with just the coconut flour (or use less extract).
- Vanilla extract – Complements and enhances the coconut.
Tips and Tricks
- Mix the ingredients by hand. Using an electric mixer may result in overmixing which results in denser, tougher cookies.
- Let the dough rest after mixing. Allow 5 to 10 minutes for the coconut flour to absorb some of the moisture in the dough. This step makes the dough easier to work with, so you can scoop and shape it on the baking sheet.
- Chocolate variation: These cookies are especially delicious dipped in melted sugar free chocolate. After dipping or drizzling the cookies with chocolate, place them on a sheet of parchment to allow the chocolate to set.
- Coconut flakes option: You can also sprinkle unsweetened coconut flakes on to the cookies after adding the chocolate if you like. Let the chocolate set for a few minutes before adding the flakes. Otherwise the coconut will sink into the warm chocolate layer.
- Energy Bites: Love coconut? Our coconut lime energy balls are so easy and sugar free too.
No, almond flour will not work the same way in this recipe. The coconut flour gives these cookies much of their bold coconut flavor.
The cookies are ready to come out of the oven when the edges are slightly browned. The centers will still look soft, but will continue firming up as the cookies cool. It’s easy to overbake coconut shortbread cookies, so I suggest keeping a close eye on them when they’re in the oven.
These Keto Coconut Cookies are free of any added sugars and contain no wheat flour. This means they are low in net carbs and suitable for most cookie lovers following a no-sugar, low-carb eating plan!
Store the coconut cookies in an airtight container at room temperature. They’re best if enjoyed within 7 days.
If you love coconut, odds are good they won’t make it that long around you! I found it hard to eat just one. They’re simply that delicious.
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- ½ cup unsalted butter, softened
- ½ cup powdered monk fruit sweetener
- ½ cup coconut flour
- ½ teaspoon vanilla extract
- ½ teaspoon coconut extract
- Preheat oven to 325℉. Line a baking sheet with parchment paper and set aside.
- In a mixing bowl, combine the butter and powdered sweetener together.
- Add in the coconut flour and extracts and mix until combined.
- Let the dough rest for 5-10 minutes on the counter.
- Scoop dough by 2 Tablespoons and place on the baking sheet about 2 inches apart. Using the heel of your hand, flatten the cookie until it is about ¼” thick.
- Bake for 8-10 minutes or until edges are slightly browned. Remove from the oven and cool for a few minutes before transferring to a cooling rack..
- Almond flour cannot be substituted in this recipe. The coconut flour adds to the coconut flavor of the shortbread cookie.
- MIXING. To avoid over mixing, combine this recipe by hand. After mixing, the dough needs to sit for 5-10 minutes to allow the coconut flour to absorb some of the moisture from the butter. This allows the dough to be scooped and formed when placed on the baking sheet.
- Watch the cookies closely while baking. You just want the edges of the cookies to start to brown. Cookies will be slightly soft when transferring them to a cooling rack but will firm up as they cool completely.
- Chocolate. If desired, melt ½ cup of lily’s dark or milk chocolate baking chips and dip or drizzle the shortbread with it. In a microwave safe bowl, heat baking chips on high for 30 seconds. Stir. Heat chips for an additional 15 seconds, stir. Repeat until desired consistency is achieved. Cookies need to be set on parchment paper for about 30 minutes to allow chocolate to set. They also need to be stored in a cool place, as any warmth (like in the sun) will soften the chocolate.
- Cookies can also be sprinkled with unsweetened shredded coconut. Dip cookie in melted chocolate, as instructed above, wait for the chocolate to set up slightly. Just before it hardens, sprinkle with coconut. If coconut is sprinkled too soon, it will sink down into the chocolate and almost disappear.
- Store in an airtight container at room temperature. Enjoy within 7 days.
Nutrition Information:Yield: 12 Serving Size: 1 cookie
Amount Per Serving: Calories: 98Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 20mgSodium: 4mgCarbohydrates: 4gFiber: 1gSugar: 2gProtein: 1g
Indulge your coconut cravings without sacrificing your wellness goals! These Keto Coconut Cookies have the flavor of macaroons with the buttery crumb of the best shortbread.