Coconut Chewies – Soft, Sweet & Irresistibly Chewy!
If you’re looking for a quick, easy, and delicious coconut dessert that melts in your mouth with every bite, then these Coconut Chewies are exactly what you need! Made with just a handful of pantry staples, these chewy coconut cookies are perfect for coconut lovers, busy bakers, or anyone craving a sweet treat without spending hours in the kitchen.
Whether you’re baking for a holiday, a party, or simply indulging your sweet tooth, these coconut cookies will impress with their texture and rich flavor!
Ingredients:
- 2 cups desiccated coconut
(You can use sweetened or unsweetened depending on your preference.) - ½ cup sweetened condensed milk
(Adds moisture and sweetness while binding the ingredients.) - ¼ cup all-purpose flour
(Gives the cookies structure and chewiness.) - 1 teaspoon vanilla extract
(For a warm, aromatic depth.) - Pinch of salt
(Balances the sweetness and enhances the overall flavor.)
Directions:
Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
Step 2: Mix the Dough
In a large mixing bowl, combine the desiccated coconut, sweetened condensed milk, flour, vanilla extract, and salt. Mix thoroughly using a spoon or spatula until all ingredients are evenly incorporated and you get a sticky, moldable dough.
Tip: If the mixture feels too wet, add a teaspoon of flour at a time until it’s easier to work with.
Step 3: Shape the Cookies
Using a cookie scoop or spoon, portion out small amounts of dough and roll into balls or gently flatten into small discs. Place them on the prepared baking sheet, spacing them slightly apart. These cookies don’t spread much, so shape them as you want them to look.
Step 4: Bake
Bake in the preheated oven for 12 to 15 minutes, or until the edges are just starting to turn golden brown. Keep a close eye—overbaking will make them dry instead of chewy!
Step 5: Cool and Set
Remove from the oven and allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. They’ll firm up as they cool while staying soft inside.
Optional Add-ins & Variations:
- Dip in chocolate: Once cooled, dip half of each cookie in melted dark chocolate and place on wax paper to set.
- Add chopped nuts: Mix in chopped almonds or pecans for crunch.
- Flavor twist: Add a splash of almond extract or a sprinkle of cinnamon for a new dimension of flavor.
Storage:
These cookies store wonderfully! Keep them in an airtight container at room temperature for up to 5 days, or refrigerate them for a slightly firmer texture. They also freeze well—just thaw at room temp before serving.
Why You’ll Love These Coconut Chewies:
- Just 5 ingredients
- Ready in under 30 minutes
- No electric mixer needed
- Naturally gluten-friendly if you use a GF flour
- Perfect for parties, holidays, lunchboxes, or midnight cravings
Serving Suggestions:
Serve Coconut Chewies with:
- A cup of hot tea or coffee
- As a light dessert after lunch or dinner
- Alongside a scoop of vanilla ice cream or fruit sorbet
Try It & Share!
If you make this recipe, be sure to share your results! Snap a photo, tag us on social media, or leave a comment below. Let’s spread the coconut joy!