Of course! Coconut Chewies are a classic, irresistible cookie known for their chewy, moist interior and slightly crisp exterior. They are essentially a macaroon-style cookie, but often simpler and without the egg whites.
Here is a fantastic and easy recipe for them.
Classic Coconut Chewies
These cookies are gluten-free and wonderfully simple to make with just a handful of ingredients.
Yields: About 18-24 cookies
Prep time: 10 minutes
Bake time: 12-15 minutes
Ingredients
· 1 (14 oz) package sweetened shredded coconut (about 5 cups)
· 1 (14 oz) can sweetened condensed milk
· 2 tsp vanilla extract
· ¼ tsp salt
· 2 large egg whites, at room temperature
· ½ cup (100g) granulated sugar (optional, for extra chewiness and sweetness)
Instructions
- Preheat and Prep: Preheat your oven to 325°F (165°C). Line two baking sheets with parchment paper.
- Combine Base: In a large bowl, stir together the shredded coconut, sweetened condensed milk, vanilla extract, and salt until thoroughly combined.
- Whip Egg Whites (The Secret to Texture): In a separate, clean, dry bowl, use an electric mixer with a whisk attachment to beat the egg whites on medium-high speed until soft peaks form.
· If you are using the optional sugar, gradually add it while the mixer is running, and continue beating until stiff, glossy peaks form. - Fold it Together: Gently fold the whipped egg whites into the coconut mixture. Be careful not to deflate the egg whites; this is what gives the cookies a light and chewy texture.
- Scoop and Bake: Drop rounded tablespoons of the batter onto the prepared baking sheets, about 1-2 inches apart. You can gently shape them into mounds with your fingers if you like.
- Bake: Bake for 12-15 minutes, or until the edges and tips of the coconut are a deep, golden brown. The centers will still be soft.
- Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. They will firm up as they cool.
Tips for Perfect Coconut Chewies
· Room Temperature Egg Whites: This is crucial for getting the maximum volume when whipping.
· Don’t Over-Bake: They are meant to be chewy! Taking them out when they are golden brown but still soft in the center is key.
· Add-Ins: Feel free to fold in ½ cup of chocolate chips, chopped nuts, or even a little lemon or almond extract for a different flavor profile.
· Dipping Option: For an extra treat, melt some chocolate chips and dip the bottom of the cooled cookies in chocolate. Let them set on parchment paper.
· Storage: Store in an airtight container at room temperature for up to a week.
Enjoy these wonderfully simple and deliciously chewy coconut treats