Of course! Coconut Chewies are a classic, simple cookie that delivers maximum coconut flavor and a fantastic texture—crispy on the outside and delightfully chewy on the inside. They are naturally gluten-free and incredibly easy to make.
Here is a beloved, traditional recipe.
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The Spirit of the Dish
These cookies are a testament to the power of simple ingredients. With no flour and only a few pantry staples, they rely on the magic of whipped egg whites to provide structure, resulting in a cookie that is light, airy, and intensely chewy. They are a staple of community cookbooks and holiday cookie plates.
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Classic Coconut Chewies
This recipe makes about 2 dozen cookies.
Ingredients:
· 3 large egg whites, at room temperature
· 1 pinch salt
· 1 cup granulated sugar
· 1 teaspoon vanilla extract
· 1 (14-ounce) package sweetened flaked coconut (about 5 ⅓ cups)
· Optional: ½ cup chopped pecans or almonds
· Optional: ½ teaspoon almond extract (in addition to or instead of vanilla)
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Instructions:
1. Preheat and Prepare: Preheat your oven to 325°F (165°C). Line two baking sheets with parchment paper. (Room temperature egg whites whip to a greater volume than cold ones, which is key for this recipe.)
2. Whip Egg Whites: In a very clean, dry bowl of a stand mixer (or using a hand mixer), beat the room temperature egg whites and pinch of salt on medium speed until soft peaks form.
3. Add Sugar Gradually: Increase the speed to high and very gradually, add the sugar, one tablespoon at a time. Continue beating until the egg whites are stiff and glossy, forming firm peaks. This should take 5-7 minutes total. Beat in the vanilla extract.
4. Fold in Coconut: Using a rubber spatula, gently fold in the entire package of flaked coconut (and nuts, if using) until everything is well combined. Be gentle to avoid deflating the egg whites too much.
5. Form Cookies: Drop rounded tablespoons of the mixture onto the prepared baking sheets, spacing them about 2 inches apart. You can slightly mound them, but they don’t need to be perfectly shaped.
6. Bake: Bake for 18-22 minutes, or until the cookies are set and the edges and peaks are a light, golden brown. Rotate the baking sheets halfway through for even baking.
7. Cool Completely: Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. They will be very soft coming out of the oven but will firm up as they cool.
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Tips for Perfect Coconut Chewies:
· Room Temperature Egg Whites are Crucial: This is the most important tip! They whip up much faster and provide more volume and structure for holding up the heavy coconut.
· Clean Bowl is Key: Any trace of grease or yolk in the bowl will prevent the egg whites from whipping up properly. Ensure your bowl and beaters are spotlessly clean.
· Add Sugar Slowly: Adding the sugar a little at a time allows it to dissolve properly into the egg whites, creating a stable meringue that won’t collapse.
· Don’t Over-Bake: You want them golden brown on the edges but still soft in the center. Over-baking will make them dry and crunchy instead of chewy.
· Storage: Store cooled cookies in an airtight container at room temperature for up to 5 days. They can also be frozen for up to 2 months.
· Variation – Chocolate Dip: For an extra treat, melt semi-sweet chocolate chips and dip the bottom of each cooled cookie in chocolate. Place on parchment paper to let the chocolate set.
Enjoy these wonderfully simple, chewy, and addictive coconut cookies