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