These low fat coconut cookies are soft, chewy, and full of tropical flavor—yet each one has only 2 grams of fat! By using unsweetened shredded coconut and replacing butter with applesauce, we create a cookie that’s light, lower in calories, and still packed with sweet coconut goodness. Whether you’re watching your fat intake or just want a healthier dessert, these cookies offer a delightful way to treat yourself.
About This Recipe
Every bite of these cookies bursts with natural coconut flavor and a soft, slightly chewy texture that feels like sunshine in a snack. A hint of vanilla and a touch of brown sugar deepen the flavor, while the shredded coconut gives you that irresistible texture without weighing things down.
This is a quick, no-fuss recipe made in one bowl—perfect for spontaneous baking or satisfying your sweet tooth in under 30 minutes. These cookies make a fantastic lunchbox treat, a low-fat dessert for a crowd, or a sweet bite with your coffee or tea.
Why This Recipe Belongs in Your Diet
Using unsweetened applesauce in place of butter slashes the fat content, while still giving the cookies moisture and softness. The unsweetened shredded coconut adds texture and natural sweetness, plus a bit of fiber. This smart balance of ingredients makes these cookies a satisfying treat that supports a healthier lifestyle.
What You’ll Need (Ingredients)
This simple, island-inspired ingredient list brings bold coconut flavor without the extra fat.
- 1/2 cup unsweetened applesauce: Replaces butter to keep these cookies moist and low fat.
- 1/2 cup light brown sugar (packed): Adds sweetness with a caramel-like depth.
- 1/4 cup granulated sugar: Lightens and balances the overall flavor.
- 1 large egg: Helps bind the ingredients and creates structure.
- 1 teaspoon vanilla extract: Enhances the coconut and adds warmth.
- 3/4 cup all-purpose flour: Keeps the cookies light and soft.
- 1/2 teaspoon baking soda: Gives the cookies a gentle lift.
- 1/4 teaspoon salt: Balances the sweetness and brightens the coconut.
- 3/4 cup unsweetened shredded coconut: Provides rich flavor and chewy texture without adding extra fat.
How to Make Low Fat Coconut Cookies
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- Mix wet ingredients: In a large bowl, combine applesauce, brown sugar, granulated sugar, egg, and vanilla until smooth.
- Add dry ingredients: Stir in flour, baking soda, and salt until just combined.
- Fold in coconut: Mix in the shredded coconut evenly throughout the dough.
- Scoop dough: Drop rounded tablespoons onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake 10–12 minutes until the edges are lightly golden and the centers are set.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Recipe Tips and Variations
- Add a pinch of lime zest for a bright, tropical twist.
- Use a small cookie scoop for evenly shaped cookies.
- For a nutty edge, stir in a tablespoon of chopped almonds or pecans (in moderation to keep it low fat).
- You can lightly toast the coconut beforehand for extra flavor depth.
How to Store Leftovers
Store the cookies in an airtight container at room temperature for up to 4 days. To freeze, place cooled cookies in a zip-top freezer bag and store for up to 2 months. Thaw at room temperature before serving.
Nutrition Facts
- Serving Size: 1 cookie
- Calories: 100 kcal
- Fat: 2 g
- Carbohydrates: 18 g
- Protein: 1.3 g
- Sodium: 70 mg
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Low Fat Coconut Cookies
Description
Soft, chewy, and naturally sweet coconut cookies with only 2g of fat per serving—a tropical treat made lighter.
Ingredients
Instructions
- Preheat oven to 350°F and line a baking sheet.
- Mix applesauce, sugars, egg, and vanilla.
- Stir in flour, baking soda, and salt.
- Fold in shredded coconut.
- Scoop dough onto baking sheet.
- Bake 10–12 minutes until edges are golden.
- Cool and enjoy.