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The Best Chewy Coconut Cookies Recipe

A stack of four golden brown, perfectly toasted chewy coconut cookies on a white plate.
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Follow these simple steps to make bakery style chewy coconut cookies that stay moist and tender every time you bake them.

Ingredients

Scale
  • 1 (14 ounce) can sweetened condensed milk
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • 4 cups sweetened shredded coconut
  • 2 large egg whites, lightly beaten
  • 1/2 cup all-purpose flour

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
  2. In a large bowl, combine the sweetened condensed milk, vanilla extract, and salt. Mix until smooth.
  3. Stir in the shredded coconut until it is fully coated with the milk mixture.
  4. In a separate small bowl, whisk the egg whites until they are slightly foamy. Do not beat them to stiff peaks.
  5. Gently fold the beaten egg whites into the coconut mixture. This helps keep the cookies soft.
  6. Sprinkle the flour over the mixture and fold it in until just combined. Do not overmix.
  7. Drop rounded tablespoons of the mixture onto the prepared baking sheet, leaving about 2 inches between each mound. These cookies will not spread much.
  8. Bake for 12 to 15 minutes, or until the edges are lightly golden brown. The centers should still look soft.
  9. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This helps retain moisture.

Notes

  • For extra gooey coconut treats, add 1/2 cup of chocolate chips to the batter before scooping.
  • Toasting some of the coconut before mixing it in adds a deeper flavor, but use mostly untoasted coconut for the chewiest texture.
  • If you prefer a slightly crisper edge, bake for an additional 1 to 2 minutes, but watch carefully to prevent drying out.

Nutrition

Find it online: https://kingscook.com/chewy-coconut-cookies-recipe/