Coconut Chewies are a simple, sweet, and chewy coconut treat that’s perfect for coconut lovers! These bars or cookies are made with shredded coconut, sugar, eggs, and often a touch of vanilla. They have a soft, chewy texture on the inside, with a lightly golden, crispy edge. They’re easy to make and require just a few ingredients.
Here’s a delicious recipe for Coconut Chewies:
Ingredients:
- 2 cups sweetened shredded coconut (or unsweetened if you prefer less sweetness)
- 3/4 cup sweetened condensed milk (or coconut milk for a more tropical flavor)
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 large egg whites (beaten to stiff peaks)
- 1/4 cup all-purpose flour (optional, helps with structure)
- 1/2 cup white chocolate chips or semi-sweet chocolate chips (optional, for extra sweetness)
Instructions:
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
- Prepare the Coconut Mixture:
- In a large mixing bowl, combine the shredded coconut, sweetened condensed milk, granulated sugar, vanilla extract, salt, and flour (if using). Stir everything together until it forms a sticky, wet mixture.
- Fold in the Egg Whites:
- In a separate bowl, beat the egg whites until stiff peaks form. This means the egg whites should stand up firmly when you lift the whisk. Gently fold the beaten egg whites into the coconut mixture. Be careful not to deflate the egg whites too much—this will help create a light, chewy texture.
- Shape the Chewies:
- Using a spoon or your hands, scoop out tablespoon-sized portions of the coconut mixture and place them on the prepared baking sheet. Space them about 2 inches apart, as they will spread slightly while baking. If you like, you can also use a small cookie scoop for uniform sizing.
- Bake:
- Bake for 10-12 minutes, or until the edges are golden brown and the tops are slightly firm. The cookies should be golden and slightly crisp around the edges, but still soft and chewy in the center.
- Optional Chocolate Drizzle:
- If you want to add a touch of chocolate, melt some white or semi-sweet chocolate chips in the microwave (in 20-30 second bursts, stirring in between) and drizzle over the baked coconut chewies after they’ve cooled.
- Cool and Serve:
- Let the coconut chewies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Tips:
- Texture: If you prefer a more crispy texture, you can bake the chewies a little longer, until they are more browned. For a chewier, softer texture, bake them a little less.
- Variation: You can add extras like chopped nuts (almonds, cashews, or pecans), or dried fruit (like cranberries or raisins) for added flavor and texture.
- Coconut: If you use unsweetened shredded coconut, you might want to add a bit more sugar or sweetened condensed milk to balance the flavor.
Storage:
- Store the coconut chewies in an airtight container at room temperature for up to 4-5 days. They also freeze well if you want to save some for later. Just make sure to layer them with parchment paper to prevent sticking.
These Coconut Chewies are a sweet, chewy delight, perfect for a quick treat or a dessert to share with friends and family. Enjoy!
