These healthy coconut cookies are a delicious spin on coconut macaroons. Using shredded coconut and maple syrup, this recipe creates grain free and nut free yummy cookies!
One of my favorite things in life are freshly made chocolate chip cookies dipped in milk…but most cookie dough recipes require grains or a substitute like almond flour. While I enjoy baking with ancient grains from time to time, I love having grain free options for dessert.
One day while making a coconut macaroon recipe I decided that instead of dipping the macaroons in melted chocolate, why not add semi-sweet chocolate chips to the dough? This simple recipe change turned my macaroons into cookies! Now I get to enjoy chocolate chip cookies as a healthy dessert, and not feel the negative effects of grains or nuts.
Why You Will Love This Recipe
This recipe is now a family favorite, we enjoy these sweet treats as a snack or dessert! There are a few reasons we love these cookies.
Easy
These 6 ingredient cookies are quick and easy to make. After whipping the egg white, simply fold everything together, form your cookies, and place onto prepared cookie sheets to bake!
Healthy
This gluten-free coconut cookie dough is grain free, nut free, and made with maple syrup!
Delicious
This delicious cookie recipe is a light, yet flavorful dessert. The sweetened condensed milk in this recipe gives it wonderful depth of flavor, and the egg whites provide and wonderful texture. If you aren’t a fan of coconut, you may still enjoy these cookies. In my opinion, the coconut flavor is not very strong!
What Kind of Shredded Coconut to Use?
Make sure to use unsweetened finely shredded coconut. The extra fine coconut shreds with enable this recipe to be more like a cookie than a macaroon or granola bar.
Why Homemade Sweetened Condensed Milk?
Homemade maple sweetened condensed milk is a key ingredient in many of my dessert recipes. Making your own sweetened condensed milk with maple syrup means you can avoid processed sugar! You may think making sweetened condensed milk sounds complicated, but it’s actually very easy. Simply heat maple syrup and milk in a pot on medium low to low for a couple of hours, allowing it to slowly reduce. See more detailed instructions below.
What Kind of Chocolate Chips to Use?
I like purchasing chocolate chips that have very simple ingredients. My favorite are semi-sweet chocolate chips, rather than dark chocolate chips. See the bottom of this post for my favorite soy-free brand.
How to Store Coconut Chocolate Chip Cookies
You can store leftover cookies in an airtight container in the refrigerator for 3-5 days. You might want to let them come to room temperature before enjoying.
How to Make Maple Sweetened Condensed Milk
Add 3 cups of whole milk and 1 cup of maple syrup to a pot and cook on medium low for about 1 1/2 to 2 hours, stirring occasionally, until it has reduced to about 1/3 of the original amount.
Allow to cool to room temperature.
Discard the top layer of film, and blend sweetened condensed milk mixture in a high speed blender to smooth it out.
Store in an airtight container in the refrigerator for up to 10 days, or the freezer for up to 6 months.
How to Make Healthy Grain Free Coconut Chocolate Chip Cookies
Preheat oven to 325 degrees Fahrenheit.
In a large mixing bowl, whip egg white with a hand mixer until it is fluffy and forms peaks.
In a separate bowl, combine shredded coconut, maple sweetened condensed milk, vanilla, and salt.
Gently fold all ingredients together, along with chocolate chips.
Prepare a baking sheet with parchment paper.
Form cookie dough into cookie shapes by squeezing a handful into a ball, then pressing down on the lined baking sheet. Press sides together as needed as outer portions crumble while pressing down.
Bake for 25 minutes, or until edges are slightly golden brown.
Remove from the oven and let rest for 10 minutes before transferring from baking sheet, as it is very crumbly while hot.
Enjoy!
Looking for More Grain Free Desserts?
See this recipe featured in this video of healthy animal based desserts!
Check out this recipe for my favorite candy bars! I have many other grain free options in the “Sweets” section of the Nourishing Recipes Menu.
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My favorite chocolate chips
Finely shredded unsweetened coconut.
Healthy Grain Free Coconut Chocolate Chip Cookies
Equipment
- 1 hand mixer
- 2 large mixing bowls
- 1 baking sheet
- Parchment Paper
Ingredients
- 1 3/4 cups finely shredded unsweetened coconut
- 7 oz maple sweetened condensed milk (see instructions below)
- 1 egg white
- 1 pinch salt
- 1/2 tsp vanilla extract
- 1/2 cup chocolate chips
Maple Sweetened Condensed Milk
- 3 cups milk
- 1 cup maple syrup
Instructions
- Preheat oven to 325 degrees Fahrenheit.
- In a large mixing bowl, whip egg white with a hand mixer until it is fluffy and forms peaks.
- In a separate bowl, combine shredded coconut, maple sweetened condensed milk, vanilla, and salt.
- Gently fold all ingredients together, along with chocolate chips.
- Prepare a baking sheet with parchment paper.
- Form cookie dough into cookie shapes by squeezing a handful into a ball, then pressing down on the lined baking sheet. Press sides together as needed as outer portions crumble while pressing down.
- Bake for 25 minutes, or until edges are slightly golden brown.
- Remove from the oven and let rest for 10 minutes before transferring from baking sheet, as it is very crumbly while hot.
- Enjoy!
Maple Sweetened Condensed Milk
- Add 3 cups of whole milk and 1 cup of maple syrup to a pot and cook on medium low for about 1 1/2 to 2 hours, stirring occasionally, until it has reduced to about 1/3 of the original amount.
- Allow to cool to room temperature.
- Discard the top layer of film, and blend sweetened condensed milk mixture in a high speed blender to smooth it out.
- Store in an airtight container in the refrigerator for up to 10 days, or the freezer for up to 6 months.
