Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the wet mixture, mixing just until incorporated. Be careful not to overmix, as that can make the chewies tough.
Step 5: Fold in Coconut
Gently fold in the shredded coconut until evenly distributed. If you like, fold in chocolate chips or nuts at this stage for added texture and flavor.
Step 6: Shape the Chewies
Using a cookie scoop or a spoon, drop rounded tablespoons of dough onto the prepared baking sheet. Leave about 2 inches of space between each cookie, as they will spread slightly during baking.
Step 7: Bake
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden but the centers still look soft. Overbaking will make them hard, so keep a close eye on them.
Step 8: Cool and Serve
Allow the coconut chewies to cool on the baking sheet for 5 minutes before transferring them to a wire rack. This allows them to set perfectly while remaining chewy. Once cooled, store in an airtight container for up to 5 days, or freeze for longer storage.
Tips for Perfect Coconut Chewies
- Use fresh coconut: Freshly shredded coconut enhances flavor and chewiness.
- Do not overbake: The cookies will look slightly undercooked in the middle but will firm up as they cool.
- Mix-ins: For extra indulgence, try dipping half of each cooled cookie in melted chocolate.
- Softened butter is key: Room temperature butter helps achieve that ideal chewy texture.
These Coconut Chewies are a delightful mix of sweetness and tropical flavor, perfect for sharing or keeping all to yourself. Their chewy texture, combined with the rich coconut aroma, makes them a crowd favorite for both kids and adults.
If you want, I can also create a shortcut version for making coconut chewies in under 20 minutes, no baking pan required, perfect for quick cravings.
Do you want me to make that version too?
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