Valentine’s Day Coconut Cookies

These Valentine’s Day Coconut Cookies are super awesome. I know they might not be as healthy as you may want but indulging once in a while is just fine.

Coconut valentines cookies from

Valentine’s Day is just around the corner so I thought I would post some easy to do cookies that could very well work for such occasion. These Valentine’s Day Coconut Cookies have butter, so no can do as a substitution for that, sorry coconut oil will work just fine….but having one or two would do for a serving. Just don’t go wild consuming these :-)

I was able to use whole wheat pastry flour for these cookies, since I hardly ever use all purpose flour, no nutritional value whatsoever. Granted the texture may be slightly better using all purpose flour, but who cares. I think nourishing yourself better is far more important than obtaining a perfect texture, or at least it is for me and my family, and to be honest, you can hardly tell anything about the texture :-)

I turned the dough for this Valentine’s Day Coconut Cookies pink using pink food coloring but you don’t have to. I just did it because my son wanted to have them colored and plus I figured they would be a little bit more festive for this occasion.


Coconut valentines cookies

  These cookies are awesome, not too sweet at all and the coconut hint flavor its superb!


Valentine's Day Coconut Cookies

Miryam's original recipe


1 cup unsweetened shredded coconut
1/2 cup unrefined sugar
2 cups whole wheat pastry flour
1 1/2 stick of butter, room temperature or coconut oil
5-7 tablespoons almond milk
1 teaspoon coconut extract, optional
A couple of drops of pink food coloring


1/2 cup coconut cream
3-4 maple syrup


Preheat oven to 350F. Line two cookie sheets with unbleached parchment paper.

In a mixing bowl, with your hands mix flour and butter until it resembles fine bread crumbs. Add sugar, coconut, milk, coconut extract and food coloring. Mix until you form a soft dough.

With a rolling pin, roll out the dough to about 1/4 inch thick and stamp out hearts using a cookie cutter (I roll out the dough in between plastic wrap which I find very easy to do also you can use any other cookie cutter shape you like).

Bake cookies for 14-17 minutes, depending on cookie cutter size. Transfer them to a wire rack and cool.

To decorate cookies mix frosting ingredients and drizzle it over the cookies.

Nutrition facts calculate based on the recipe giving 22 cookies. 1 cookies = 1 serving

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  1. This sounds so good, looks beautiful. I still have yet to try overnight oats but after seeing this one, bookmarked and needs to happen soon!

  2. These sound delightful! And I love the colour :)

  3. OH my goodness! This looks heavenly! Pinned!

  4. They all look very beautiful and I am sure they taste wonderful too.

  5. Miryam, do you believe I’ve never tried overnight oats?!! But you’ve me inspired to make it! Gorgeous recipe ;-)

  6. I love the pretty pink color! These look yummy along with the coffee chocolate chia pudding!

  7. I have tries many overnight oats recipes and while they were good this recipe is TO DIE for!!!! I have now made it for the second week in a row and I make mine with organic blueberries (and I swear it tastes better than I could ever imagine!!) And my daughter who is 15 months I use mixed berries and she devours it!! This is THE best recipe!!!! Thank you we love it!

  8. This might be an odd question, but I’ve never made overnight oats before. Do you eat these cold the next day? Or do you heat them up? Thanks!

  9. What an easy and great idea for breakfast!

  10. This looks so fantastic. I love muesli and this looks like it might be easier to reproduce at home. Thanks for sharing. :)

  11. Looks delicious! Could I use regular milk instead of almond milk?

  12. I have never tried making overnight oats, but my girls love oatmeal in the morning. This recipe is going to be a wonderful surprise for them because. Thank you!

  13. This looks great, but I don’t think I have all my oats straight. Are rolled oats the same as “old fashioned” oats? And if not, can you used the “old-fashioned”? Thanks.

  14. Can you scale this down to one serving for me?

  15. Could I use coconut milk instead of almond milk? Or do you have another alternative that might work? I can’t do nuts or dairy. Thanks.

  16. i followed the instructions completely and mine looks way different and doesn’t taste that Good :( I’m going to have to retry because this looks amazing.

    • Sam, it is probably the maple in it.  I am not a fan of maple and strawberries.  Just omit the maple. It will still be sweet and wonderful!

  17. I just made these with my 3 year old and she wanted a bowl before we even put them in the fridge overnight. She ate all that I gave her and is excited for the morning. Thanks for sharing this recipe.

  18. Would steel cut oats make this recipes any different?

  19. If you add a grated green apple to the mix, it’s even healthier and you won’t need the maple syrup as a sweetener

  20. Would steel cut oats work?

  21. I have used oat groats & even buckwheat groats instead of oats in my overnight oats recipes & I like the more chewy texture so steel cut should work…you just have to chew a bit more. :)

  22. Miriam these are actually heavenly! I made these last night…super quick and easy! use rice malt instead of maple as none left. my husband and I both chomped on them this morning….slightly warmed with a sprinkling of omega seeds and raw honey! Thank you for sharing xx

  23. Does it have to be a glass container?

  24. Is it okay to separate the recipe Into six different servings before putting it in the fridge overnight? 

  25. Absolutely the BEST overnight oats recipe I’ve ever tried!! I mean it is AWESOME!!!!! Thank you for sharing this!

  26. Just tried this for breakfast and we all loved it!! Great recipe!

  27. If you don’t have the glass bowl can u use plastic Tupperware cups

  28. Looks awesome! Do the frozen strawberries need to be thawed out before pureeing?

  29. Can i use quinoa instead of oats?

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