Of course! “Coconut Chewies” is a classic name for a type of cookie that is, as the name implies, wonderfully chewy, sweet, and packed with coconut flavor. They are essentially a simpler, chewier version of a macaroon.
Here is a comprehensive guide to making them, including a classic recipe, tips for success, and variations.
The Classic Coconut Chewies Recipe
This is a straightforward, no-fuss recipe that delivers perfect results.
Ingredients:
· 3 cups sweetened shredded coconut
· ¾ cup granulated sugar
· ¼ cup all-purpose flour
· ¼ teaspoon salt
· 4 large egg whites
· 1 teaspoon vanilla extract
· (Optional) ½ teaspoon almond extract
Instructions:
- Prep: Preheat your oven to 325°F (165°C). Line a baking sheet with parchment paper or a silicone baking mat. This is crucial to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the shredded coconut, sugar, flour, and salt.
- Add Wet Ingredients: In a separate, clean bowl, lightly beat the egg whites and vanilla extract with a fork just until frothy. You don’t need to whip them to stiff peaks; you just want them broken up and combined.
- Combine: Pour the egg white mixture into the dry ingredients. Stir with a spatula until everything is thoroughly combined and the coconut is evenly moistened. The mixture will be thick and sticky.
- Form Cookies: Using a cookie scoop or two spoons, drop tightly packed mounds of the dough (about 1-1.5 tablespoons each) onto the prepared baking sheet, spacing them about 2 inches apart. For neater rounds, you can dampen your hands and gently roll and compact the mounds.
- Bake: Bake for 15-20 minutes, or until the edges and tops are a beautiful golden brown. The centers may still look slightly soft—this is good!
- Cool: Let the cookies cool on the baking sheet for at least 10 minutes before transferring them to a wire rack to cool completely. They are very soft when hot and will firm up as they cool into that perfect chewy texture.
Tips for the Chewiest, Most Delicious Results:
· Don’t Over-Bake: This is the most important tip. Take them out when they are golden brown. Over-baking will make them dry and crunchy instead of chewy.
· Pack the Dough: When forming the cookies, really pack the coconut mixture together. This helps them hold their shape and creates a denser, chewier texture.
· Parchment Paper is Key: These are sticky cookies. Using parchment paper or a silicone mat is non-negotiable for easy removal.
· Add-Ins: Feel free to fold in ½ cup of chocolate chips, chopped nuts, or dried cranberries after step 4.
· Drizzle: For extra decadence, drizzle cooled cookies with melted chocolate or a simple powdered sugar glaze.
Common Variations:
- Condensed Milk Coconut Chewies: A very popular and even easier version that omits the sugar and egg whites.
· Recipe: Simply mix 1 can (14 oz) of sweetened condensed milk with 1 tsp vanilla extract and 14 oz (about 5 cups) of shredded coconut. Bake as directed. These are incredibly rich, sweet, and chewy. - Chocolate-Dipped: Melt semi-sweet or dark chocolate chips. Dip the bottom of each cooled cookie in the chocolate, place on parchment paper, and let the chocolate set.
- “Lazy Daisy” Coconut Chewies: This is a bar cookie version. Press the dough firmly into a greased 9×9 inch pan and bake for 20-25 minutes. Once cooled, cut into squares.
- Keto/Low-Carb Version: Substitute the sugar with a granulated erythritol or monk fruit blend (like Lakanto) and use unsweetened shredded coconut. The texture will be slightly different but still delicious.
Enjoy your baking! These cookies are a timeless treat that are sure to disappear quickly.