Dipped Vegan Coconut Cookies

These simple vegan coconut cookies are soft, chewy and deliciously sweet. I’ve made them with desiccated coconut for a subtle flavour, with the option of adding some coconut extract if you’d like a stronger flavour.

These coconut cookies are lovely for snacks and lunch box treats, or enjoy a few with a cup of tea. They can also be stored for up to five days or frozen for up to three months, so they’re perfect if you need to make them ahead of time.

If you love vegan cookies, don’t miss these soft and chewy ginger cookies.

Coconut cookie recipe tips

  • Toasting the coconut: Toasting the coconut isn’t essential but does give a more pronounced flavour. Once it’s turning golden, take it off the baking tray as it will continue to brown if left on the tray and can easily get too dark.
  • Chilling the dough: Chilling the dough before baking can help prevent the cookies from spreading. It’s not essential in this recipe, but if you did want to chill them then I suggest chilling after cutting them. This is especially the case if you decide to use coconut oil instead of butter, as chilling will make the dough very firm and difficult to roll.

Recipe variations

  • Change the oil: If you like, you can substitute the vegan butter for coconut oil. Unrefined oil will give a stronger coconut flavour. Coconut oil binds a little better than butter so you may find the dough holds together without the need to add any milk. Cookies made with coconut oil also tend to be a little more crisp as the oil behaves in a similar way to vegetable shortening.
  • Change the sugar: The granulated sugar can be substituted for light brown sugar.
  • Change the flour: The self-raising flour can be substituted for plain (all purpose) flour, plus one teaspoon of baking powder.
  • Stronger flavour: If you have it, coconut extract can be used in place of the vanilla extract for a stronger coconut flavour.
  • Decoration: I’ve dipped these coconut cookies in vegan milk chocolate and sprinkled a little desiccated coconut on top, but there are lots of other options for decorations. I like adding a drizzle icing, or a spoonful of jam and sprinkling desiccated coconut on top.

Storing leftovers

You can store any leftover cookies in an airtight container for up to 5 days. They can also be frozen for up to 3 months. Just ensure they are fully defrosted before eating.

Vegan Coconut Cookies Recipe

Author: Hare’s Kitchen

Prep time: 10 minutes

Cook time: 12 minutes

Total time: 22 minutes

Yield: 16 cookies


These delicious vegan coconut cookies are a little bit crunchy on the outside and soft and chewy on the inside. They’re made with desiccated coconut for a subtle and sweet coconut flavour. Perfect for snacks and lunch boxes, or lovely with a cup of tea.


  • 150g (¾ cup) vegan butter, softened
  • 150g (¾ cup) granulated sugar 
  • 215g (1 ⅓ cups) self-raising flour 
  • 80g (1 cup) desiccated coconut
  • 1 teaspoon vanilla extract
  • 1-2 tablespoons plant milk (if needed)

For decoration:

  • 75g vegan chocolate
  • A little desiccated coconut to sprinkle onto the chocolate


  1. Preheat the oven to 180C (350F). If you’re using a fan oven, preheat to 160C (320F).
  2. Start by toasting the desiccated coconut for extra flavour – scatter it onto a baking sheet and bake for about 5 minutes. Once the coconut is lightly browned, remove it from the oven and transfer it to a bowl or plate to cool.
  3. While the coconut is toasting, put the butter and sugar into a large bowl and beat until light and creamy. You can use a wooden spoon or electric whisk for this. 
  4. Add the flour, toasted coconut and vanilla extract and mix again until the mixture is crumbly.
  5. Squeeze the dough with your hands. If it sticks together, bring it into a ball. If it’s too crumbly, mix in a tablespoon of milk and test the dough again. Continue until the dough holds together. 
  6. Lightly flour your work surface, then gently roll out the dough to about 3 – 4 mm thick and cut it with a cookie cutter. 
  7. Place the cookies onto your baking sheet, leaving a little room for them to spread. 
  8. Squeeze the remaining dough together and roll it out again.  Continue until it’s all used.
  9. Alternatively, instead of rolling and cutting the dough, form it into cookie shapes with your hands.
  10. Bake the cookies for about 12 minutes, or until they are just starting to brown.
  11. Remove from the oven and leave on the baking tray for 2-3 minutes to firm up, before transferring them to a wire cooling rack.
  12. Allow the cookies to cool completely before decorating them.

To decorate:

  1. Melt the chocolate in a microwave in 30-second bursts.
  2. Dip one side of a cookie into the melted chocolate, shaking it gently to remove excess melted chocolate. 
  3. Place it onto a wire rack and sprinkle a little desiccated coconut onto the chocolate before it sets. 
  4. Repeat for the remaining cookies.
  5. Allow the chocolate to set before serving.


  1. Store leftover cookies in an airtight container for up to 5 days.
  2. They can also be frozen for up to 3 months. Ensure they are fully defrosted before eating.

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