Dreamy Soft Coconut Meltaway Cookies (Vegan)

If you're a fan of coconut and chocolate, no wait, scratch that. If you're currently a living person then you're gonna love these cookies!

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 24 cookies


  • 6 tablespoons coconut oil softened
  • 1/2 cup organic vegetable shortening or more coconut oil
  • 1 cup + 2 tablespoons organic cane sugar
  • 1/2 cup coconut cream
  • 1 teaspoon vanilla extract
  • 2 teaspoons coconut extract you may want to add 1 or 2 more teaspoons more depending on how potent your extract is
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 3 cups all purpose flour
  • about 1/2 cup organic powdered sugar for rolling dough balls in
  • 36 dairy free "milk" chocolate squares optional[use dairy free if needed]


  1. Pre-heat oven to 350 degrees F (180 C) and pour softened coconut and shortening into bowl of stand mixer or large mixing bowl
  2. Add sugar and mix on low speed until creamed in, then stop and scrape sides of bowl. Add coconut cream and mix until combined, then add extracts, baking powder, and salt. Mix in flour one cup at a time and beat after each addition until you have a thick and fluffy dough.
  3. Line a cookie sheet with parchment paper or sil-pads. Roll dough into 1 inch balls, then roll in powdered sugar and, if adding chocolate, use your thumb to make indentions on top of each. Place them about 2 inches apart on baking sheet and bake for 7 to 9 minutes until edges barely start to turn golden. Remove from oven and, if desired, top each with a chocolate then allow to cool for at least 5 minutes before devouring.