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Easy Chewy Coconut Cookies Recipe

A stack of golden brown, chewy coconut cookies with toasted edges served on a white plate.
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Make these easy homemade coconut cookies that bake up soft, golden, and full of rich coconut flavor. This recipe delivers perfectly chewy coconut cookies for a tropical dessert.

Ingredients

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  • 2 cups sweetened shredded coconut
  • 1 (14 ounce) can sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 large egg white

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
  2. In a medium bowl, combine the shredded coconut, sweetened condensed milk, vanilla extract, and salt. Mix until everything is well combined.
  3. In a separate small bowl, lightly whisk the egg white until it is slightly frothy. Gently fold the egg white into the coconut mixture until just incorporated. Do not overmix.
  4. Drop rounded tablespoons of the mixture onto the prepared baking sheet, spacing them about 2 inches apart. You can lightly flatten the tops with the back of a spoon if you prefer a flatter cookie shape.
  5. Bake for 12 to 15 minutes, or until the edges are golden brown and the tops are lightly set.
  6. Remove the baking sheet from the oven and let the coconut cookies cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For a bakery style coconut cookie, toast the shredded coconut lightly in a dry skillet over medium heat before mixing it into the batter. Watch it closely as it burns fast.
  • If you want a slightly crisper edge, bake for an extra 1 to 2 minutes, but watch carefully to prevent burning.
  • Store your homemade coconut cookies in an airtight container at room temperature for up to 4 days for the best chewy texture.

Nutrition

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