Step 5: Incorporate Coconut
- Gently fold in shredded coconut until evenly distributed.
- If you’re adding chocolate chips, fold them in at this stage as well.
Step 6: Scoop and Shape
- Using a tablespoon or small cookie scoop, drop rounded portions of dough onto the prepared baking sheet.
- Leave about 2 inches of space between each cookie to allow for spreading.
Step 7: Bake
- Bake in the preheated oven for 10–12 minutes.
- The edges should be lightly golden, but the center will still look soft. This is key to getting a chewy texture.
Step 8: Cool
- Remove the baking sheet from the oven and let the cookies cool for 5 minutes before transferring them to a wire rack.
- Allow them to cool completely for the perfect chewy bite.
Tips for Perfect Coconut Chewies
- Use fresh or well-stored coconut to prevent any stale flavor.
- Don’t overbake—overbaking leads to crunchy, rather than chewy, cookies.
- Customize your flavor: Add a pinch of cinnamon, nutmeg, or a splash of almond extract for a unique twist.
- Storage: Keep them in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
Serving Suggestions
Coconut Chewies are versatile:
- Pair them with a cup of coffee or tea for a cozy afternoon treat.
- Serve with vanilla ice cream for a simple dessert.
- Include them in a cookie platter for parties—they are always a hit!
With their soft, chewy texture and sweet coconut flavor, Coconut Chewies are a simple yet indulgent treat. Once you try this recipe, these cookies will quickly become a favorite for both everyday snacking and special occasions.
If you want, I can also create a “cheat sheet version” of this recipe with ultra-quick steps and tips for even faster baking.
Do you want me to make that?
