Flourless coconut kisses are made with 4 simple ingredients, and are baked to perfection with a crispy outside, and soft inside, full of coconut flavor. 

Holiday baking season is starting to get cranked up and coconut kisses are pretty popular around here. If you’ve tried my eggless macaroons, you’ll find that they are very similar, but maybe a little less airy; still very delicious! 

These are perfect for edible coworker gifts, holiday cookie exchanges, and an easy dessert that you make when you need a little sweet treat. 

If you are a true coconut fan, be sure to try my Coconut Energy Balls, Toasted Coconut Chocolate Bark, and Coconut Milk Oatmeal.

Ingredients Needed: 

• egg whites, granulated sugar, vanilla extract – to make our meringue.
• almond extract – this is optional, but adds a nice layer of extra flavor. 
• shredded coconut – you can use sweetened or unsweetened.

How to Make Coconut Kisses 

Line a baking sheet with parchment paper and preheat the oven to 350 degrees. 

Whip the egg whites in a large mixing bowl until frothy, then add the sugar. 

Continue to whip the mixture until stiff, firm peaks form. 

Whisk in the almond and vanilla extract. 

Gently use a rubber spatula to fold in the shredded coconut. 

Use a cookie scoop or spoon to form the cookies and place on the baking sheet. 

Bake for 18-22 minutes, until the edges are light golden brown in color. 

Tips for Making 

• To be sure that the egg whites have firm peaks, dip a whisk in and pull it straight out. Flip the whisk upside down, so the top folds over on itself. 
• If the egg whites are not holding their shape, keep whipping. 
• You can use a whisk or electric mixer for the egg whites. However, a hand mixer is much easier and faster. 
• This cookie recipe makes 12-16 cookies depending on the size. 

How to Store 

Keep leftover coconut kiss cookies in an airtight container for 5 days on the countertop. 

Variations 

• Drizzle with melted chocolate once they come out of the oven or dip the bottoms. 
• Press a chocolate kiss on top before they cool. 
• For fancier shapes, transfer the cookie dough to a piping bag with a large tip. 

More Delicious Holiday Cookies: 

• Vegan Ginger Molasses Cookies
• 4 Ingredient Oatmeal Cookies
• Vegan Pumpkin Chocolate Chip Cookies
• Olive Oil Cookies
• Almond Flour Peanut Butter Cookies
• Vegan Sugar Cookies

Coconut Kisses

Flourless coconut kisses are made with 4 simple ingredients, and are baked to perfection with a crispy outside, and soft inside, full of coconut flavor.

3.56 from 9 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 14

Author: Abbie

Ingredients

• 2 egg whites
• 2 teaspoons granulated sugar
• 1 teaspoon vanilla extract
• Optional: ¼ teaspoon almond extract
• 2 cups shredded coconut

Instructions

• Preheat the oven to 350°F. Line a baking sheet with parchment paper.
• In a bowl, add and whip the egg whites until frothy with a whisk or electric hand mixer, then add the sugar.
• Continue to whip the egg whites until they reach a firm peak. To tell if the egg whites are at a firm peak: dip your whisk into the egg whites and pull it straight out. Flip the whisk upside down, and the tip will fold over onto itself. If the egg whites are soft and not holding their shape at all, keep whisking.
• Whisk in the vanilla extract and almond extract.
• Gently fold in the shredded coconut.
• Use a small cookie dough scoop or spoon to form the cookies onto your baking sheet. This will make 12-16 cookies depending on the size of your scoop.
• Bake for 18-22 minutes, until the outside of the cookie is a light golden brown.
• Store in an air tight container up to 5 days.

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