Description:
Coconut Chewies are a delightful, chewy, and naturally sweet treat made with shredded coconut, sugar, and egg whites. They have a soft texture on the inside with aslightly crisp exterior, making them a perfect bite-sized snack. This easy-to-make dessert is not only delicious but also gluten-free and can be a great addition to your holiday dessert table or an everyday indulgence.
Ingredients:
2 cups shredded coconut (unsweetened or sweetened, based on preference)
1 cup sugar (granulated or powdered)
2 large egg whites
1 tsp vanilla extract
A pinch of salt
Instructions:
Preheat your oven:
Set the oven to 350°F (175°C) and line a baking sheet with parchment paper for easy removal.
Whisk egg whites:
In a medium bowl, beat the egg whites with a pinch of salt until stiff peaks form. This may take a few minutes using an electric mixer.
Combine ingredients:
Gently fold in the sugar, shredded coconut, and vanilla extract to the whipped egg whites. Be careful not to deflate the egg whites—fold slowly and evenly.
Form the cookies:
Using a spoon or a small cookie scoop, drop rounded spoonfuls of the mixture onto the prepared baking sheet. Space them about 1 inch apart.
Bake:
Bake the coconut chewies in the preheated oven for 12-15 minutes or until the edges turn golden brown.
Cool:
Once baked, remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Tips for Perfect Coconut
Chewies:
Coconut texture: For a more chewy texture, use unsweetened shredded coconut, which provides a more natural coconut flavor. If you prefer a sweeter treat, you can use sweetened shredded coconut.
Storage:
Store these coconut chewies in an airtight container at room temperature for up to a week. They also freeze well for longer storage.
Egg whites:
Ensure that your egg whites are free from yolk and beat them to stiff peaks. This is key to getting the perfect chewy texture.
Customization:
You can mix in chocolate chips, chopped nuts, or dried fruit for added flavor and texture. However, be mindful that adding extra ingredients can affect the consistency of the dough, so add sparingly.
Corrections:
If you find that the dough is too runny or not holding shape well, you can add a little more shredded coconut to thicken it up.
If your coconut chewies spread too much while baking, reduce the amount of egg whites or slightly increase the coconut to ensure they hold their shape better.
Enjoy your Coconut Chewies—chewy, coconutty, and simply delicious!