Chewy Coconut Cookies
These delightful, golden-brown cookies offer a perfect balance of a crispy exterior and a soft, chewy coconut center.
Ingredients
- •3 cups sweetened shredded coconut (240g)
- •2/3 cup sweetened condensed milk (160ml)
- •1 teaspoon pure vanilla extract
- •2 large egg whites
- •1/4 teaspoon salt
Instructions
- 1
Preheat your oven to 325°F (165°C) and line a large baking sheet with parchment paper.
- 2
In a large mixing bowl, combine the shredded coconut, sweetened condensed milk, and vanilla extract, stirring until the coconut is thoroughly coated.
- 3
In a separate clean bowl, whisk the egg whites and salt until soft peaks form.
- 4
Gently fold the whipped egg whites into the coconut mixture until well combined.
- 5
Scoop rounded tablespoons of the mixture onto the prepared baking sheet, spacing them about an inch apart.
- 6
Bake for 25 to 30 minutes, or until the edges and tops are a beautiful golden brown.
- 7
Allow the cookies to cool completely on the baking sheet before removing, as they will firm up as they cool.
💡 Chef tips
- For a more decadent treat, dip the bottoms of the cooled cookies in melted pareve dark chocolate.
- Store these cookies in an airtight container at room temperature for up to 5 days, or freeze them for up to a month.
- If you prefer a nuttier flavor, you can lightly toast the shredded coconut in a dry pan before mixing.
✅ How it should turn out
The finished cookies should have a toasted golden exterior with a moist, chewy center that smells intensely of sweet coconut and vanilla.