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Coconut Cookies

Inspired by Hannah Kaminsky's Coconut Drop Cookies in "VegNews." This recipe was not tested by Bob's Red Mill. Lactose Free, Vegan.



  • 1/2 cup Powdered Sugar
  • 1 to 2 Tbsp Soy Milk or other Non-Dairy Milk



Step 1

Preheat oven to 350°F. Line a baking sheet with parchment paper.

Step 2

In a large dry skillet over medium heat, add coconut flakes and stir constantly until flakes are golden brown. Immediately place in a large bowl and allow to cool completely. Once coconut has cooled, whisk in flour, baking powder and salt.

Step 3

In a medium bowl, combine sugar, agave and coconut oil. Then add wet mixture into dry mixture and mix until combined. Mixture may feel dry - use your hands to press the mixture so it begins to stick together.

Step 4

Using clean hands, form 10 "patties" of the dough about 2 inches apart on prepared baking sheet.

Step 5

Bake for 6 - 10 minutes, watching closely, until slightly browned along the edges. Remove from oven and let cool on a wire rack.


While cookies cool, prepare icing by whisking soymilk into the confectioners sugar until you get a smooth consistency. Using a spoon, scoop icing into plastic sandwich bag. Cut a small hole in the tip of the bag to use as an icing bag and squeeze icing onto the cooled cookies.
Coconut Cookies

Servings: 10


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Products Used in this Recipe

Baking Aids
Coconut Flakes

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Flours & Meals
Unbleached All Purpose White Flour

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Gluten Free
Organic Coconut Flour

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Baking Aids
Sea Salt

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Baking Aids
Brown Sugar

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Baking Aids
Baking Powder

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