Chewy Keto Coconut Cookies

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I have always loved coconut. Ever since I can remember, I have loved all things coconut; coconut cake, coconut milk, and even Almond Joy’s. Since making these delicious coconut cookies, I now have a new favorite to add to the list! These are keto, gluten free, grain free, and low carb. Most importantly though, these really are delicious!

I made these cookies as an Easter treat for Dylan and I. However, we ended up with more cookies than just the two of us could eat, and so we decided to give some to our friends and family, most of which are not on keto. To our surprise, everyone loved them!

Baking With Coconut

It seems like a minor detail, but I think that the key to these cookies is baking them with the coconut in the dough. Before I made the entire batch, I made two test cookies – I baked one cookie without any coconut and I baked the other with shredded coconut. To be honest, I don’t see how it could have made much of a difference, but the cookie with the coconut in the dough was a lot better than the one without. It probably was the way that the coconut changed the texture of the cookie. You will definitely want to make sure that you add some shredded coconut into the dough.

How to Make Keto Coconut Cookies:

steps to making coconut cookie

These were really easy to make! They are basically sugar cookies with some shredded coconut thrown into the dough.

  1. The first step in making these delicious cookies is to combine the dry ingredients. This will ensure that the baking soda is mixed evenly throughout the dough, leading to perfectly soft and thick cookies. Set aside
  2. In a separate bowl, add in the wet ingredients and mix.
  3. Combine the dry and wet mixture together until it thickens.
  4. Finally, the last step is to fold the shredded coconut into the dough.
baked cookies on a sheet pan

These cookies turn a beautiful golden brown after baking for 12-15 minutes!

This recipe make two dozen cookies! Store them in the refridgerator. Isn’t it awesome when even dessert can taste better the next day? 🙂

close-up of cream cheese frostingKeto-Friendly Frosting

As much as I love coconut, I think the frosting might actually be my favorite part about these cookies. This cream cheese frosting is SO GOOD! It’s sweet, creamy, and thick. It is easily better than any frosting I have ever bought in a container. Best of all, this frosting is super easy to make. All you’ll have to do is throw together a few common ingredients and blend them together. It really is as simple as that. This frosting would also taste great on a cake!

coconut cookies stacked in a plate

These cookies will satisfy your sweet tooth and then some. The cookie itself is soft and chewy, the frosting is thick and creamy, and the shredded coconut on top adds a little bit of texture that is as unique as it is tasty.

Nutrition (per cookie w/0 frosting

Calories: 132 | Fat: 12.5g | Carbs: 3.2g | Fiber: 2g | Protein: 2.9g | Net Carbs: 1.2g

Helpful Kitchen Tools

  • Silpat (Non-Stick Making Mat) – So much better than using parchment paper! More cost effective as well.
  • Cooling Racks – Cooling cookies effectively!
  • Cookie Scoop – Helpful tools if you don’t already have one.

Click HERE to Pin Chewy Keto Coconut Cookies

long pin for Pinterest

Have you tried this recipe or any other recipe on the blog? Then please rate it below and let us know what you think in the comments! We love hearing from you!

You can also share it on instagram and use the hashtag #buttertogetherkitchen and we will feature you on our page.


Some Other Recipes You’ll Enjoy:

Keto Pecan Snowball Cookies

Keto Thick and Soft Chocolate Chip Cookies

Keto Snickerdoodle Cookies


Chewy Keto Coconut Cookies

Chewy Keto Coconut Cookies


17 minutes

24 Cookies


2 cups Almond Flour
1/2 cup Coconut Flour
1/2 tsp Baking Soda
1/2 tsp Xanthum Gum
Pinch of salt
1/4 cup Coconut Oil, softened
1/2 cup Butter, softened
3/4 cup Lakanto Monk Fruit
2 tsp Vanilla Extract
2 Eggs
3/4 c unsweetened shredded coconut
4 oz Cream Cheese
1/2 cup Monk Fruit
2 tbsp Butter, softened
2 tbsp Heavy Cream
1 tsp Vanilla extract
Nutritional Information
132 Calories
12.5g Total Fat
-1g Net Carbs
3g Protein


Preheat oven to 350F and line baking sheet with parchment paper.
In a large bowl, mix together almond and coconut flours, baking soda, xanthan gum, and salt. Set to the side.
In a seperate bowl, using a mixer, cream together the coconut oil, butter, sugar substitute, vanilla extract, and eggs. Once creamed together, slowly start mixing in the dry ingredients. Then, fold in shredded coconut.
Drop the cookies onto the baking sheet and bake for 12 minutes or until golden around the edges.
Add the cream cheese, monk fruit, butter, heavy cream, and vanilla extract into a bowl and mix until thickened.
Nutritional Disclaimer: We are not certified nutritionists. Nutritional data is provided as a courtesy. The information provided is calculated through a free-web based nutrition calculator and is not guaranteed to be accurate. To ensure we provide you with good information, we look at a variety of calculators.










  • Emily McBurney

    Drooling right now! I will have to pick up the ingredients for this today.

  • Candi Randolph

    I LOVE coconut! So when I saw this post I just had to check it out. There are a couple of ingredients I don’t typically keep in my pantry, but they are all available locally, so I may just give this little cookie a try! Thanks for sharing.

  • Rebecca Tero

    Okay, I LOVE this!!! I just started looking into Keto and am hoping to start next week… I KNOW I’m going to be craving sweet things, so this will be SO nice to have in my arsenal! AND THE SNICKERDOODLE COOKIES TOO!!!! Oh my… I think you’re going to be my favorite person for a while! lol! Thank you for sharing!! 😀

    • Kasey

      Keto is a great life! I’m sure you will enjoy it, and as you can see.. there’s still awesome and healthier versions of sweets. 😉 Thanks for the comment and good luck! 🙂

  • trvannatta

    These look delicious! We’ve been doing Keto for about 3 weeks, and I love finding new recipes…especially that non-keto eaters will enjoy!

    • Kasey

      Thats awesome, Tiffany! The first week is always the hardest but now your golden.. you got this! 🙂

  • Ina Wrobel

    I don’t do keto, but I love cookies, this will be on my list to bake.

  • Reverend Rae

    Kasey, I’m using the Plant Paradox protocol, so our baking ingredients are similar to Keto. Just out of curiosity, why are you using Xanthum Gum in the recipe? Also, by monk fruit, are you talking about a sweetener (like Lakanto) that uses monk fruit or the actual fruit itself? I think I might swap out the almond for cassava flour. I really appreciate the option to print out the recipe! Thanks so much for educating folks about a healthier way to eat.

  • Aerial Gorsha

    I am very interested in keto and this recipe just makes me more interested. Thanks for sharing

  • Kerry Johnson

    These cookies are even better than I expected – a new favorite! My husband asked me when I’m going to make them again and there is still a few left in the fridge!! Thank you!

    • Kasey

      Kerry, it makes me happy to know how much you and your family enjoyed these! Thank you! 🙂

  • Bonnie Nelson

    I don’t have monk fruit….what other sweetener could I use? They sound sooooòo good & I want to make them right now…lol I have erythritol & swerve & stevia. Thanks!

    • Kasey

      You can use any of those sweeteners! 🙂 I just prefer Monkfruit since it’s the best tasting to me.

  • Cheryl A Wecels

    I made these and they were incredible. I used powdered monkfruit sweetener for the frosting and halved the recipe for it and wished I had made the full one. Full disclosure alert: I ate a full tablespoon of the frosting by itself and wanted more! What a great recipe – my husband really likes them too and he only eats traditional types of cookies that use AP flour!

    • Kasey

      Wow, thank you for this amazing feedback! So happy you both really enjoyed it. 🙂

  • Calie

    Has anyone successfully frozen these? I made a batch yesterday but my mum baked me so many beautiful cakes for my birthday today which will need eating first.
    I love these btw, we have one every morning with our first coffee of the day. Thanks for the recipe!

    • Kasey

      So glad you enjoyed the recipe! If you do decide to freeze them, we recommend that you freeze the dough. Enjoy, and happy birthday!


    Very good, made them exactly like the recipe.

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