Absolutely Delicious Eggless Coconut Cookies
If you love chewy coconut macaroons and chocolate candy bars, these eggless coconut cookies are right in that sweet spot. They’re rich, soft in the center, lightly crisp on the edges, and packed with coconut flavor. The sweetened condensed milk holds everything together, so there’s no need for eggs or flour.
With just a handful of ingredients, you get bakery-style cookies that taste indulgent but are surprisingly simple to make. Add almonds and they instantly remind you of an Almond Joy–style treat. Leave them plain and dip them in chocolate for a classic finish.
Prep Time: 15 minutes
Bake Time: 12–15 minutes
Total Time: 30 minutes
Yield: About 18–22 cookies
Ingredients
14 oz. bag sweetened coconut flakes
14 oz. can sweetened condensed milk
2 cups milk chocolate chips (or semi-sweet or dark chocolate)
2/3 cup chopped almonds (optional, for Almond Joy flavor)
Instructions
Preheat the oven.
Set oven to 175°C (350°F). Line a baking sheet with parchment paper.
Mix coconut and condensed milk.
In a large bowl, combine sweetened coconut flakes and sweetened condensed milk. Stir until evenly coated.
Add almonds (if using).
Fold in chopped almonds for texture and nutty flavor.
Shape the cookies.
Using a tablespoon or cookie scoop, form small mounds and place them on the prepared baking sheet about 1 inch apart.
Bake.
Bake for 12–15 minutes, or until edges are golden brown.
Cool completely.
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Melt the chocolate.
Melt chocolate chips in a microwave-safe bowl in 20-second intervals, stirring between each until smooth.
Dip or drizzle.
Dip the bottoms of cookies into melted chocolate or drizzle over the tops.
Set the chocolate.
Place cookies on parchment paper and allow chocolate to set at room temperature or refrigerate for 15–20 minutes.
Store properly.
Keep in an airtight container at room temperature for up to 5 days.
Tips
Use fresh coconut flakes for best texture.
Do not overbake; they should be golden, not dark brown.
Wet your fingers slightly when shaping to prevent sticking.
Pack mounds firmly so cookies hold together.
Line baking sheet to prevent sticking.
Let cookies cool fully before dipping in chocolate.
Use high-quality chocolate for smoother coating.
Add a pinch of salt if you like sweet-salty contrast.
Toast almonds beforehand for deeper flavor.
Store with parchment between layers to prevent sticking.
Variations
Use dark chocolate for a richer taste.
Add mini chocolate chips directly into the batter.
Stir in ½ teaspoon almond extract for stronger almond flavor.
Add dried cranberries for a sweet-tart twist.
Drizzle white chocolate for a decorative finish.
Sprinkle flaky sea salt over melted chocolate.
Dip half the cookie instead of the bottom.
Make them bite-sized for party platters.
Add orange zest for a citrus hint.
Roll cookies in extra coconut before baking for more texture.
Q&A
Are these truly eggless?
Yes, sweetened condensed milk acts as the binder.
Are they gluten-free?
Yes, as long as your chocolate chips are gluten-free certified.
Can I reduce sweetness?
You can use unsweetened coconut, but texture may be slightly different.
Why are my cookies spreading?
Make sure coconut is packed tightly and not too loose.
Can I freeze them?
Yes, freeze up to 2 months in a sealed container.
Can I skip chocolate?
Absolutely, they’re delicious plain.
How do I prevent burning?
Watch closely during the last few minutes of baking.
Can I make them dairy-free?
Use dairy-free condensed milk and chocolate alternatives.
Why are they too soft?
They may need a couple more minutes in the oven.
Can I double the recipe?
Yes, just bake in batches.
Nutrition
(Approximate per cookie, based on 20 cookies)
Calories: 180–220 kcal
Carbohydrates: 22 g
Protein: 3 g
Fat: 11–13 g
Sugar: 18 g
Fiber: 2 g
Values vary depending on chocolate type and almond addition.
Conclusion
These eggless coconut cookies are proof that you don’t need a long ingredient list to create something truly satisfying. The chewy coconut base, sweet condensed milk, and smooth chocolate coating make them feel like a cross between a cookie and a candy bar.
They’re quick, reliable, and perfect for holidays, gifting, or whenever you want something sweet without complicated steps. Once you make them, they’ll likely become one of your easiest go-to dessert recipes.