5 Ingredient Chewy Chocolate Coconut Cookies

Fudge filled coconut cookies with just 5 simple, easy to find ingredients.

Eating Style: Dairy-free, Gluten-free, Grain-free, Nut-free, Paleo, Refined Sugar-free, Soy-free, Vegetarian

Prep Time:

Serves: 8



  1. Preheat oven to 350F and line a baking sheet with parchment paper or silicon baking mat.
  2. Combine all ingredients in a large bowl and mix until combined.
  3. Grab about ¼ cup of mixture with hands and press together, flattening out like the mud pies you may have made as a kid with the mud in your backyard (I swear these cookies will taste better!)
  4. Place on prepared baking sheet and bake for 15-18 minutes, or until golden. Mine were perfect at 15 minutes.

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Egg free: replace 2 eggs with 2 flax eggs – 2 tablespoon finely ground flax seed mixed with 6 tablespoon water. Cook for the same amount of time just be careful when removing from the pan as they’re a bit more fragile. Vegan: use egg-free option above and use date syrup or rice syrup instead of honey.

Nutrition Information Per Serving

  • Calories: 214
  • Calories from Fat: 106
  • Total Fat: 11.8
  • Saturated Fat: 10.8 g
  • Cholesterol: 41> mg
  • Sodium: 77 mg
  • Carbs: 28.8 g
  • Dietary Fiber: 3.6 g
  • Net Carbs: 25.2 g
  • Sugars: 23.9 g
  • Protein: 4.4 g