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Chocolate Coconut Cookies

User Rating 4 Star Rating (9 Reviews)


Updated August 17, 2014

Sugar-Free Chocolate Coconut Cookies

Sugar-Free Chocolate Coconut Cookies

Photo © Laura Dolson
I was going for kind of an Almond Joy flavor with these. You can put almonds or macadamia nuts on the top, but I found out I actually like the macadamias a little better. Macadamia Joy?

Prep Time: 15 minutes

Cook Time: 12 minutes

Total Time: 27 minutes


  • 5 Tablespoons coconut oil or butter
  • ½ cup unsweetened cocoa powder
  • ¼ cup cream
  • 1 ½ teaspoon vanilla
  • ½ teaspoon salt
  • ~1 cup sugar equivalent in sugar substitute (I like erythritol and Splenda, but can use any)
  • 4 eggs
  • ½ cup coconut flour (I used Aloha Nu brand in analysis)
  • ½ cup unsweetened coconut
  • 36 almond or macadamia nut halves


Preheat oven to 350 F.

1) Melt butter in bowl or 1 quart measuring cup -- you can make the whole recipe in the same container that way.

2) Whisk in cocoa powder until blended. Whisk in cream, salt, vanilla, and sweetener.

3)Taste. This is the point where you want to get the right amount of sweetener for your taste. I tried this recipe with two different cocoa powders -- Hershey and Ghirardelli. I found that I needed more sweetener for the darker Ghirardelli. Also I liked a combination of liquid Splenda and erythritol, but the Splenda alone worked well, too.

4) Whisk the eggs in and beat until they are well-blended. Add coconut flour and blend well, and finish with the dried coconut. Combine well, and let sit for 5 minutes. The coconut will absorb most of the liquid.

5) Prepare cookie sheets, either by greasing well, covering with parchment paper, or a silicone baking mat.

6) Drop batter by rounded teaspoons (batter will be about 1½ inches across). Put half an almond or macadamia nut on the top of each, and push slightly to "anchor."

7) Bake for about 12 minutes, until cookies are set and just beginning to brown on bottom.

8) Let cool on pan for about 10 minutes. Remove. When fully cool, store in airtight container.

Makes three dozen cookies.

Nutritional Information (with macamdamia nuts): Each cookie has a little over half a gram effective carbohydrate plus 2 grams fiber, 2 grams protein, 5 grams fat, and 51 calories.

User Reviews

Reviews for this section have been closed.

 5 out of 5
Bellneth, Guest Bellneth

I have been working on these cookies all morning to try to also decrease the fat. I have been most successful with two real eggs and 1/2 cup egg substitute. But what I find helps the most, at least to our taste, is to decrease the cocoa to 1/3 cup. I add a little extra coconut flour to compensate. I would do this by the tablespoon. I was also making them too big and cooking them too long. They tasted dry. So I made them smaller and cooked them less and have the nod of approval from the hubby!

13 out of 16 people found this helpful.

See all 9 reviews

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