Chewy Coconut Cookies
These delightful cookies are wonderfully chewy on the inside, golden-crisp on the edges, and bursting with rich coconut flavor.
Ingredients
- •3 cups sweetened shredded coconut (240g)
- •2/3 cup granulated sugar (130g)
- •1/4 cup all-purpose flour (30g)
- •1/4 teaspoon salt
- •3 large egg whites
- •1 teaspoon pure vanilla extract
- •1/2 teaspoon almond extract
Instructions
- 1
Preheat your oven to 325°F (165°C) and line two large baking sheets with parchment paper.
- 2
In a large bowl, combine the sweetened shredded coconut, granulated sugar, all-purpose flour, and salt, tossing them together until evenly mixed.
- 3
Add the egg whites, pure vanilla extract, and almond extract to the dry coconut mixture.
- 4
Stir thoroughly with a spatula or your hands until the coconut is completely moistened and the mixture holds together when squeezed.
- 5
Scoop tablespoon-sized portions of the dough and firmly press them into compact mounds, placing them about 2 inches apart on the prepared baking sheets.
- 6
Bake for 12 to 15 minutes, or until the edges and tips of the coconut are golden brown.
- 7
Remove from the oven and let the cookies cool completely on the baking sheets, as they are fragile when hot and will firm up as they cool.
💡 Chef tips
- For extra richness, you can dip the bottoms of the cooled cookies in melted dark chocolate.
- Store these cookies in an airtight container at room temperature with a slice of plain white bread to keep them chewy for up to a week.
- If you prefer a nutty crunch, feel free to fold a half cup of finely chopped toasted almonds into the batter.
✅ How it should turn out
The finished cookies feature delightfully toasted golden edges with a wonderfully soft, chewy, and intensely coconut-scented interior.