Coconut Chewies
Sweet, chewy, and loaded with coconut flavor—these easy cookies are irresistible!
Prep Time: 10 mins | Bake Time: 12-15 mins | Total Time: 25 mins
Makes: ~18 cookies
Ingredients:
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2 cups sweetened shredded coconut (or unsweetened + 2 tbsp extra sugar)
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1/2 cup granulated sugar (or coconut sugar for deeper flavor)
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1/4 cup all-purpose flour (or almond flour for gluten-free)
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2 large egg whites
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1 tsp vanilla extract
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1/4 tsp salt
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Optional: 1/4 tsp almond extract (enhances coconut flavor)
Instructions:
1. Prep & Mix:
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Preheat oven to 325°F (160°C). Line a baking sheet with parchment paper.
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In a bowl, mix coconut, sugar, flour, and salt.
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Stir in egg whites and vanilla until fully combined (mixture will be sticky).
2. Shape:
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Drop 1-tbsp mounds onto the baking sheet, spacing 2″ apart. Flatten slightly (they won’t spread much).
3. Bake:
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Bake 12-15 mins until edges are golden (centers will still feel soft).
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Let cool 5 mins on the tray (they firm up as they cool).
4. Optional Drizzle:
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Melt 2 tbsp white chocolate and drizzle over cooled cookies.
Tips:
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Extra Chewy? Use 1 extra egg white for a softer texture.
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Crispy Edges? Bake 1-2 mins longer.
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Storage: Keep in an airtight container for up to 5 days.
These Coconut Chewies are like macaroons’ easier cousin—naturally gluten-free, simple, and delicious! 🥥✨ Let me know if you’d like a chocolate-dipped version!