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toasted coconut sugar cookies on white plate

Coconut Sugar Cookies Recipe (vegan)

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  • Author: Sweet Simple Vegan
  • Total Time: 3 hours 50 minutes
  • Yield: About 15 cookies
  • Diet: Vegan


These Coconut Sugar Cookies are soft and chewy on the center and crisp on the edges to make the perfect cookie! All you need is 12 simple ingredients and a few minutes of hands on time.


  • 3 tablespoons non-dairy milk
  • 1 tablespoon (13g) flaxseed meal
  • 1 cup sweetened coconut shreds
  • 6 tablespoons vegan butter
  • 1/2 cup sugar
  • 1/4 cup brown sugar, packed
  • 1 teaspoon vanilla extract
  • 1 1/2 cup (180g) all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 + 1/8 teaspoon baking soda
  • 1/4 teaspoon cream of tartar
  • 1/4 teaspoon salt


  1. Soften the butter. First, remove the vegan butter from the refrigerator and allow it to soften at room temperature, for about 30 minutes.
  2. Toast the coconut. While the butter softens, begin to prepare the rest of the ingredients. In a skillet over medium heat, add the shredded coconut. Toast for 3-5 minutes, stirring often, until golden brown. Set aside to cool completely.
  3. Make the flax egg. In a small bowl, add the non-dairy milk along with the flaxseed meal and mix until combined. Set aside for about 10-15 minutes to thicken.
  4. Cream the butter and sugar. In a large bowl with an electric hand mixer or in the bowl of a stand mixer with the paddle attachment, cream together the butter, granulated sugar and brown sugar until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl as needed.
  5. Add remaining wet ingredients. Into the bowl with the creamed butter and sugar, add the flax egg and vanilla extract, and beat until uniform.
  6. Add in the dry ingredients. Next, add in the toasted coconut, baking powder, baking soda, cream of tartar, and salt. Beat again to combine. Lastly, add in the flour and work into the dough using a spatula until uniform.
  7. Chill the cookie dough. Cover the mixing bowl with plastic wrap and set it in the refrigerator for 2 1/2 hours or overnight before baking.
  8. Prepare to bake. Remove the dough from the refrigerator and preheat the oven to 325°F. Line your baking sheet(s) with parchment paper or silicone baking mats.
  9. Scoop the dough into balls. Once ready, remove the dough from the refrigerator, scoop the dough using a 1 1/2 tablespoon-sized cookie scooper, and roll it between your hands until a smooth ball forms. Transfer each cookie dough ball to a prepared baking sheet, spacing the dough about 2 inches apart. Continue the process until all of the dough is used.
  10. Bake for 15 minutes. Place the cookie sheets in the oven and bake cookies for 15 minutes, or until cracks begin to form on the cookies and the bottoms are golden brown. We suggest chilling the extra dough in the refrigerator if it is not being baked.
  11. Cool, then serve. Allow the coconut sugar cookies to rest on the large baking sheet for 5 minutes, then transfer the sugar cookies to a wire cooling rack to cool completely. Enjoy while fresh!


  • Leftover Coconut Sugar Cookies will keep for up to 4 days in an airtight container at room temperature or for up to 3 months in the freezer. Or, if you live in a warm, humid climate, store these cookies in the refrigerator to prevent spoilage. If refrigerated, coconut sugar cookies will keep for up to 1 week. 
  • How to Freeze Cookie Dough: Follow the recipe through step 9 (right before baking). Spread the scooped cookie dough balls on a cookie sheet and place the baking sheet in the freezer. Flash freeze the cookie dough balls until frozen solid, about 1 hour. Then, transfer the frozen cookie dough balls to an airtight container or freezer-safe bag. Frozen cookie dough can be baked directly from frozen for 15-17 minutes. 
  • How to Freeze Baked Cookies: Transfer the cooled coconut sugar cookies back to the baking sheet, leaving enough space between each cookie so they are not touching. Place the baking sheet in the freezer and flash-freeze the cookies until frozen, about 1 hour. Then, transfer the frozen cookies to a freezer-safe container or bag and freeze for up to 3 months. Thaw frozen cookies at room temperature until soft and chewy again and enjoy as usual. 
  • We have not tested coconut oil as a substitute for vegan butter in these coconut cookies, but we do use softened coconut oil in our Vegan Chocolate Chip Cookies and it does work well. If you’d like to test it, we would recommend using softened coconut oil (not melted coconut oil). 
  • These coconut cookies would be delicious topped with a vegan cream cheese frosting or our Classic Sugar Cookie Icing
  • Prep Time: 3 hours 30 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Oven