Name: No-Bake Coconut Cookies
Prep time: 10 min
Total time: 40 min
Ingredients: 3 cups shredded coconut (sweetened or unsweetened) (Sweetened coconut gives a sweeter result; unsweetened is less sweet.); ½ cup powdered (confectioners’) sugar (Helps bind and sweeten; reduce to 1/3 cup for less sweetness.); ⅔ cup sweetened condensed milk (Can substitute with a condensed coconut milk alternative for dairy-free version.)

I’ve been making these no-bake coconut cookies for years when I want something sweet without turning on the oven. They’re a crunchy-chewy, three-ingredient treat that comes together in minutes—perfect for last-minute guests, a school bake sale, or when you need a simple dessert after a busy day. If you love easy cookie recipes, you might also enjoy this 3-ingredient sugar cookies for another fuss-free option.

Why you’ll love this dish

There’s something undeniably satisfying about a recipe that uses pantry staples, takes almost no time, and still tastes homemade. These coconut cookies are:

Fast: Mix, shape, chill—under 40 minutes total with hands-on time under 10.
Minimalist: Only three ingredients; no flour, no eggs, no baking required.
Versatile: Use sweetened or unsweetened shredded coconut, add a topping, or keep them plain.
Kid-friendly: Little hands can help press the cookies, and they’re safe with no raw eggs.

“Crisp around the edges, tender inside, and impossibly simple—these cookies became my go-to when I need a dessert that feels homemade.” — a reader’s quick review

Step-by-step overview

Before you dive in, here’s the simple process at a glance so you know what to expect:

Line a tray with parchment or wax paper.
Mix shredded coconut, powdered sugar, and sweetened condensed milk until sticky.
Scoop and shape into small balls, then flatten slightly.
Chill at least 30 minutes to firm up.
Serve chilled and enjoy.

This quick overview helps you plan: there’s little active time but a short chill that sets the texture.

What you’ll need

3 cups shredded coconut (sweetened or unsweetened)
½ cup powdered (confectioners’) sugar
2/3 cup sweetened condensed milk

Notes and substitutions:

Sweetened coconut gives a sweeter, chewier result; unsweetened is less sweet and lets the condensed milk shine.
Powdered sugar helps bind and sweeten without grittiness; if you prefer less sweetness, reduce to 1/3 cup and taste the mix.
For a dairy-free version, use a condensed coconut milk alternative (texture may vary).

How to prepare it

Prepare the surface: Line a baking sheet or a large plate with parchment paper or wax paper so cookies won’t stick.
Mix ingredients: In a large bowl combine 3 cups shredded coconut, ½ cup powdered sugar, and 2/3 cup sweetened condensed milk. Stir with a spatula until the mixture is evenly moist and holds together when pressed.
Shape the cookies: Use a cookie scoop or tablespoon to portion the dough. Roll into balls with your hands and then gently flatten each to form cookie shapes about 1/2 inch thick.
Chill: Arrange cookies on the prepared sheet and refrigerate for at least 30 minutes so they firm up.
Serve: Enjoy chilled straight from the fridge for the best texture.

Short, clear steps make this an easy assembly-line cookie to whip up in minutes.

Best ways to enjoy it

Plate them on a small dessert tray with a dusting of extra shredded coconut around the edges for a party.
Pair with strong coffee or a fragrant tea—coconut’s sweetness balances bold brews.
Serve alongside other simple cookies for a mixed cookie platter; they complement buttery shortbreads and tart cookies well when presented together, such as brown sugar pop tart cookies.
For a kid-friendly snack, stack two cookies with a thin smear of jam between each to make tiny sandwich cookies.

How to store & freeze

Refrigerator: Store cookies in an airtight container in the fridge for up to 7 days. Chilled storage keeps them firm and prevents the condensed milk from becoming too soft.
Freezer: Arrange cookies in a single layer on a sheet, freeze until solid (about 1 hour), then transfer to a freezer-safe bag or container with parchment between layers. Freeze up to 3 months. Thaw in the fridge or at room temperature for 15–30 minutes before serving.
Food safety: Because these contain sweetened condensed milk, keep them refrigerated if you won’t eat them the same day, and discard if left out at room temperature for more than 4 hours.

Pro chef tips

Measure the coconut loosely; packing it will change texture. Three cups by volume (loosely packed) is ideal.
If the mixture is too tacky to handle, chill it for 10–15 minutes to firm up before scooping.
For uniform cookies use a 1-tablespoon cookie scoop; press each ball gently between your palms to compress and create a neater shape.
Toasting idea: For a nuttier flavor, lightly toast the shredded coconut in a dry skillet until golden, then cool before mixing.
Press a whole almond, pecan half, or a chocolate chip into the center of each cookie for a professional finish.

Creative twists

Chocolate-dipped: Dip half the cookie in melted dark or milk chocolate and let set on parchment.
Citrus lift: Add 1 teaspoon of finely grated lime or lemon zest to the mix for a bright note.
Nutty add-ins: Fold in 1/4 cup chopped toasted almonds or macadamia nuts for crunch.
Vegan/paleo: Use a coconut-based sweetened condensed milk alternative and powdered erythritol or coconut sugar blend—note texture may change.
Coconut macaron style: Fold in 1 tablespoon of aquafaba (whipped slightly) for a lighter, chewier interior—this shifts it toward an airy macaron texture.

Your questions answered

Q: How long do these take from start to finish? A: Active time is about 8–10 minutes. Factor in at least 30 minutes chilling, so plan for roughly 40 minutes total.

Q: Can I use fresh shredded coconut? A: Fresh grated coconut is higher in moisture. Squeeze excess liquid first and use slightly less condensed milk to avoid an overly wet dough.

Q: Can I make these nut-free and allergy-friendly? A: Yes. The base recipe is naturally nut-free. Be cautious about cross-contamination if you add toppings like almonds.

Q: Will these stick together without powdered sugar? A: Powdered sugar helps bind and balance sweetness. You can try using 2–3 tablespoons of maple syrup or honey, but texture and sweetness will differ.

Q: Are these safe for kids (no raw eggs)? A: Yes—there are no raw eggs in this recipe, making them safe for children to eat (aside from allergy concerns).

Conclusion

If you want a simple, no-fuss sweet that still feels homemade, these no-bake coconut cookies are a reliable choice—quick to mix, easy to customize, and perfect chilled. For another coconut-forward variation with chocolate, try the no-bake chocolate coconut cookies recipe which pairs cocoa with shredded coconut. For a different take on three-ingredient coconut treats (including paleo and vegan options), see this Coconut Cookies {3 Ingredients} – The Big Man’s World ®.