Chewy Keto Coconut Cookies

These will be your new favorite coconut cookies! They’re soft, chewy and frosted with a cream cheese frosting that is to die for. You’re definitely going to want to make these like… right now!

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MY COCONUT OBSESSION

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! 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.

MAKING THESE COCONUT COOKIES

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

As you’ll notice in photo number one, 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.

Next, as you’ll see in photo two, the next step is to add in the wet ingredients.

Then, as shown in photo three, the next step is to mix the ingredients together. I mixed the ingredients together with a hand blender for about 2 minutes on a medium setting. You’ll just want to mix the dough until it starts to thicken.

Finally, as you’ll notice in the fourth photo above, the last step is to fold the shredded coconut into the dough.

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? 🙂

THE 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 whisk them together. It really is as simple as that. This frosting would also taste great on a cake!

THE VERDICT

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

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Enjoy!

Chewy Keto Coconut Cookies

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• Author: Kasey
• Prep Time: 5
• Cook Time: 12
• Total Time: 17 min
• Yield: 24 Cookies
• Category: Dessert
• Method: Baking

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Description

These will be your new favorite coconut cookies! They’re soft, chewy and frosted with a cream cheese frosting that is to die for. You’re definitely going to want to make these like… right now!

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Ingredients

Cookie

• 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
• 2 tsp Vanilla Extract
• 2 Eggs
• 3/4 cup Monk Fruit
• 3/4 c unsweetened shredded coconut

Frosting

• 4 oz Cream Cheese
• 1/2 cup Monk Fruit
• 2 tbsp Butter, softened
• 2 tbsp Heavy Cream
• 1 tsp Vanilla extract

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Instructions

1. Preheat oven to 350F and line baking sheet with parchment paper.
2. In a large bowl, mix together almond and coconut flours, baking soda, xanthan gum, and salt. Set to the side.
3. 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.
4. Drop the cookies onto the baking sheet and bake for 12 minutes or until golden around the edges.

FROSTING

1. Add the cream cheese, monk fruit, butter, heavy cream, and vanilla extract into a bowl and mix until thickened.

Nutrition

• Serving Size: Makes 2 Dozen
• Calories: 132
• Fat: 12.5g
• Carbohydrates: Net Carbs: 1.2g
• Fiber: 2g
• Protein: 2.9g

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.

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