1-Bowl Vegan Coconut “Snowball” Cookies

Cookies themselves turned out great. I didn’t have to make any modifications to that.
I just used melted chocolate for the drizzle. Adding coconut oil to the chocolate made it very difficult to set and harden.

Really delicious and so incredibly easy to make. I resisted dunking them in dark chocolate (where’s my medal?) and they came out crispy yet chewy. One quick note I didn’t have aquafaba so subbed for some oat milk and they tuned out delicious! Thanks!

Thank you so much for this great recipe! I have an egg allergy and I love coconut macaroons so it was wonderful to be able to get such delicious results. I followed the recipe exactly and they came out beautifully. Drizzled white vegan chocolate on top and yummmm.
For those of you who said your mixture did not stick together well, it might be cause you didn’t blend the coconut long enough … if you do, you will start noticing that as it releases it’s oil, it starts to stick together better.
Thank you again! Really enjoyed this recipe and will make it again.

I made this with an egg white instead of the aquafaba . It came out really good I actually ended up melting some chocolate and dipping them in it and put it in the freezer oh my gosh these were sooo good.

I did them ..but they came a bit dry 😔 and definitely need to be sweeter

CRUNCHY COCONUT BAR COOKIES! I don’t mean to post one of those “I heavily modified this and had different results” comments but i want to speak to the versatility of this recipe! I used coconut flakes. after reading other comments, I added extra aquafaba and cornstarch. I threw in a handful of cacao nibs for fun. The dough was DELICIOUS but still quite crumbly even though it was plenty moist, so I decided to press it into a nonstick baking sheet granola-bar style. Baked 20 minutes and the edges were deliciously crispy and the center squishy soft. The crispy bits were sooo good that I impulsively cut the entire sheet’s worth of dough into squares and toasted them at 250 degrees until they were all golden brown. They are ADDICTIVE. like the best coconut granola cookies. Crunchy and delicious, perfect amount of sweet. No regrets.

Didn’t hold together at all. I tried the tips provided by other commenters, to no avail. Seems like people are having wildly different outcomes with this recipe – not sure why.

Oh yeah, it was sooo yum! And so easy to make! I did have to add extra liquid to achieve the right consistency, I added an extra tbsp of aquafaba, maple syrup and coconut oil. This is probably because I only had desiccated coconut at home, instead of shredded. I’ll definitely try again! Thank you!!

Didn’t work :(
I added loads more coconut oil to try get it to stick together but it was still just powder. I’m wondering what to do with it now as I don’t want to waste the ingredients?

These are super tasty, but I had trouble getting the texture right- mine were quite dry and crumbly. My problem was probably that I used reduced fat shredded coconut. I tried adding some coconut oil while they were in the food processor, but that didn’t make much difference. In the end, however, they tasted good, looked fun, and with some chocolate on top, held together alright.

I made mine with egg white and they were great! a little dry and very delicate but nothing extra chocolate on top didnt fix

I loved the cookies. I had to process my coconut for quite a while to get the texture you say you need in the recipe as follows ( until the coconut flakes start clumping together when you squeeze some of the coconut in between your fingers, it should stick together like a gritty loose dough). Once I did that, the recipe was perfectly moist with no needed additional ingredients. I think that may be the issue people are having with being too dry & crumbly. It may have taken 4-5 min to get the right consistency. Maybe my coconut was older and more dry? I don’t know, but it worked and they are delicious! Thanks for another great recipe!

When I took these out of the oven. I told my husband to not have high expectations because something so easy can’t turn out that good. I was wrong! These beauties are absolutely perfect, crunchy on the outside, slightly soft on the inside- just delicious and comforting. thank you, Dana! You did it again ;)

SO. GOOD. These have become one of my go-to snack attack recipes, because they are so quick and easy to make. And super satisfying.
I’ve made the recipe both ways, as written with aquafaba, and alternately, with egg white in a pinch. They’re delicious either way, but I prefer the slightly crispier texture of the egg white. I always make them with arrowroot, and they come out great.
After making these many times, I’ve learned not to over-process the coconut, or the cookies will be super crumbly and difficult to pick up, which really hinders the process of me shoveling them in my mouth.
I haven’t tried making them with peppermint extract yet, but dang that sounds delightful.

Oh, man. These are so good. I added a little extra aquafaba because my coconut flakes were so dry and i drizzle some chocolate on top. So. Good.

Wow these are amazing! They turned out perfectly, and were so easy and quick to make :)
I left half the batch as per the recipe, and to the other half I added some freeze dries raspberries and strawberries. Impossible to pick one flavor over the other for deliciousness factor!!
Will most definitely be making again, and will have to make a double batch from now on :)
Thanks from NZ

Love Love Love it!!!! So easy to make and yummylicious!. Thanks Dana

I’ve made these three times now during lockdown and we love them. They’re so easy and require so few ingredients. I use desiccated coconut and granulated stevia in place of some of the syrup and let them firm up in the fridge once cooled. Perfect every time. Thank you for sharing.

Hi. Really wanted these to work…followed recipe carefully but they fell apart like dandelion fluff : ((
I used unsweetened flake coconut but didn’t ever achieve the “wet sand” feel, also added a bit more coconut oil as it wasn’t coming together. Oh well?!

This is the first recipe of yours I have tried and it was fab! I little dry at first so I added a little more coconut oil and aguafaba. I never heard of aguafaba before and it was fun telling everyone on Xmas eve what they were eating. Funny, but everyone enjoyed them! Thanks

These were easy to make, delicious and a hit with all the coconut lovers in the family. I modified the recipe as I mixed based on the moisture consistency and taste. I used the recipe based on 9 servings, but with my little 1.5 Tbsp scoop I ended up with probably about 18-20 little “cookies.”

I added more coconut oil and aquafaba to add moisture and tackiness to the mixture as well as some improv additions of a few tablespoons of apple sauce and and ½ teaspoon ground cinnamon, as well as more sea salt and vanilla to taste.

From scooping forward, I tried not to mess with them much and was gentle when handling. They golden beautifully and while they were a bit delicate I only lost one moving them around while they were still warm from the baking sheet. After cooling, I chilled them briefly in the fridge and then very carefully dipped the bottoms in dark chocolate using a double boiler and spatula. Once set they were much less fragile and I transported them with no problem stacked in a cookie tin. Mine turned out dense and rich and I loved the soft “snowball” texture. I definitely will be making these again! Thank you for another fantastic recipe!

These cookies are light, crumbly, and have a toasted coconut flavor. The batter was quite dry. I gradually added almond milk until it was appropriately moist to scoop. I’d recommend adding more binding agent or moisture. Thank you for sharing this recipe, it was enjoyed by the family.

We followed the recipe carefully, used Trader Joes for everything but the mixture wouldn’t bind in the blender – we tried adding more of the aquafaba but it didn’t make a difference – it would help if you could recommend what ingredient one should add to help bind it if its staying crumbly. The end result was that we had little coconut mashes that fell apart when you touched them. It tastes excellent though so we put it all in a big bowl to put in the fridge and its great added to yogurt or eaten by the spoonful!

AMMMMMAZING! Got to love a great ball of coconut bliss. If you love coconut this will take you to coconut heaven. Followed recipe to the T and worked out perfectly.

Made them yesterday and they came out amazing and exactly like yours!
As I live in Italy I used the shredded coconut I found at the supermarket, which is not trader’s Joe? and might be a little more wet, so I had to rearrange a little bit the ingredients (I used 4-5 tbsp acquafaba, 2 and 1/2 tbsp coconut oil) but the video helped me so much to reach the correct result in terms of consistency.
I only have to say that, they were moist and crunchy at the same time eaten 15minutes after baking, while the day after they became a bit fluffy and unctuos (even if kept closed inside a tupperware). This might be for the additional tablespoon of coconut oil I used, anyway the taste was good as well.
Thanks for sharing this fabolous recipe and for making my house smell of coconut all day long!?

This recipe was the best find I’ve had in a while! It is a bit tedious because it has to be done precisely as is written in the instructions, but I’ve had some success with a few substitutes: I’ve subbed one egg white for the aquafaba and I’ve also subbed liquid stevia for the maple syrup (adding a but of coconut milk so it would bind). I much prefer to follow the recipe exact (except I always use the egg white sub), but its depth possible to sub the syrup if you have some patience. I’ve made this recipe the last 6 weeks in a row & everyone loves it! I also always add lily’s choc chips to the mix after done processing and they always turn out awesome! One thing I will note: the dough didnt seem to bind as well with liquid coconut oil, so maybe try to use standard coconut oil and melt it yourself.

Hey there, I subbed the maple sirup with inverted sugar (had some leftovers) and had a smaller scope so I got 18 cookies with one batch. Now I am not sure if my oven just went mad or if the smaller portions have been the reason for the cookies to become brown enough after half of the suggestet time (7 min). So just a shout out for people with smaller scopes, watch your cookies closely!

I found these so simple to make and bake. Didn’t crumble, as someone mentioned. Left them in a tad too long, so they went slightly brown, but it didn’t affect the taste. Thank goodness I buy my dessicated coconut by the kilo! Love the 4-ingredient brownies too! Going to try the chocolate chip cookies next.

I made these and they are very good. I substituted applesauce for the oil and used arrowroot. I think I’ll drizzle melted chocolate over them. Thank you!

These are amazing and so easy to make! I made them yesterday, followed the recipe and couldn’t be happier with the results. Everyone liked them! I’m getting ready to make a second batch.

These were amazing! Thank you so much for this simple and easy recipe!! With so many food restrictions/allergies, I’m so happy to have found this recipe. I will definitely be making these again.

I like these. I was able to make the aquafaba with my immersion blender. I had sweetened coconut, so I used only 1TB of maple syrup, and they came out plenty sweet. I didn’t have a cookie scoop and did a mixture of using my 2TB measuring cup and molding on the cookie sheet with my hands when it didn’t come out together. Pretty easy to make. Nobody else likes coconut, so these are all mine. =)

I made this, the flavor was bomb, but the texture was super crumbly. I added more aquafaba than the recipe asked for until my “batter” looked like the picture and that worked a little better. Thanks for the recipe!

I used my vitamix instead of a food processor to make these and (accidentally) whipped the aquafaba beforehand. They turned out great though!! I was delighted by how surprisingly fluffy they were.

Apparently, you aren’t suppose to whip the aquafaba, but luckily mine still held together.

I would definitely make again!

Made as written with egg white and they’re perfect and delicious! I ended up getting 13 cookies.

I made these and while I just loved the flavour of them, mine too were quite fragile and crumbly. I blended the coconut shreds for well over 2 minutes but couldn’t seem to achieve the desired texture. I used my hands to tightly shape them into mounds for baking but it wasn’t easy. Thankfully, after baking and cooling completely they did firm up a bit more. I really enjoyed the taste but I’m thinking I might have overloaded my food processor to begin with.

made these last night and man oh man they did not work – melted into a weird sweet mess – almost like some kind of coconut tray bake.
Reviewing the recipe i found my mistake – i may had misread and added 1 ½ CUPS coconut oil rather than 1 ½ Tbsp coconut oil.
Yeah, i’m trying again tonight.

Came out perfect! Thanks for another great recipe. XXX

I liked this version better than the vegan coconut macaroons because these weren’t as fragile. Also, FYI for those on WFPB diet and don’t cook with added oil: I didn’t use any coconut oil, and they turned out great.

I made these as a treat to celebrate my son’s birthday for his class. I don’t have their feedback yet, but I’m very happy. Super easy to make, light and delicious. I will for sure add this recipe to my ‘will definitely make again another day’ pile! I drizzled some chocolate on the top and added a little crushed candy cane too.

As like for a few people, they fell apart when I picked them up from the sheet :( I’ll try adding more aqua faba next time. Wondering, what would be the brand you’d recommend for coconut flakes? Thanks!

Made these today with my daughter. They turned out wonderful. We used a cookie scoop and packed it pretty tight. They turned out just like your pictures! Loved how easy and delicious these were. Thank you!

I made these today and well it was a flop. My mixture was definitely wet and seemed like it bonded but they completely crumble when picking up :( going to try an egg substitute and see if it will work. They smell amazing hahaha

I just made these& they were Amazing. We enjoied with homemade pecan milk. ; ) I used arrowroot& it worked great. I dipped 2 bottoms in chocolate & coated 2 others with chocolate & then coconut shreds. My family loved every variation. I feel like they will hold together well enough to make for my son’s school Christmas party.

I made these this morning and it was oh so delicious! My whole family was very impressed and I will definitely make these again!

I just made these, and they taste delicious… but they disintegrated as soon as I touched them. I’m not sure what I did wrong. Did I perhaps overprocess the coconut flakes? (I used unsweetened, as specified.) It was almost as if there was no binder at all in the recipe.

They looked beautiful on the cookie sheet, and held up okay being slid off with a spatula, but as soon as I picked them up with my fingers they crumbled to bits.

It didn’t deter my husband and me—we ate them with spoons. So yummy! But I’d love to know how to adjust things so they hold together next time. :)

Perfect for a holiday party! I doubled the recipe and drizzled with chocolate. I also sprinkled with holiday themed sprinkles.

Made these as soon as I saw the recipe and they are amazing and so easy to make! Thank you for another winner! Can’t get enough of your recipes!! You make the switch to vegan and GF so yummy!

Made these today for a cookie exchange. They were super easy to make (I even had a toddler helping) and were a big hit! Thanks for another great recipe!