COCONUT CHEWIES

3 — Add dry ingredients

In the same bowl add the shredded coconut, flour, baking powder, and salt. Fold with a spatula until everything is evenly combined — the mixture should be sticky and hold together when pressed. If it seems too wet, add 1–2 tablespoons more coconut or up to 1 tablespoon more flour; if too dry, add 1–2 teaspoons of condensed milk.

4 — Portion cookies

Using a tablespoon or medium scoop, drop heaping scoops of dough onto the prepared sheet about 1–1½ inches apart. For uniform chewies, lightly press the tops with a damp fingertip or the back of a spoon (they won’t spread much).

5 — Bake

Bake in the preheated oven for 12–15 minutes for bite-sized cookies, or 15–18 minutes for larger cookies. Bake until the edges are light golden and the centers look set but still soft. Don’t overbake — overbaking dries them out.

6 — Cool carefully

Remove from oven. Let cookies cool on the sheet for 6–8 minutes (they finish setting on the hot pan), then transfer to a cooling rack. They will be soft warm and gain chewiness as they cool.

7 — Optional finish

• Chocolate dip: Melt 6–8 oz (170–225 g) dark or semi-sweet chocolate and dip or drizzle the bottoms/tops after cookies have cooled. Chill briefly to set.
• Dusting: Sprinkle a tiny pinch of flaky sea salt on top of chocolate-dipped chewies for contrast.

Tips & troubleshooting

• Too wet? Add a tablespoon of flour or 2 tablespoons more shredded coconut; chill 15 minutes then scoop.
• Too dry/crumbly? Add 1–2 teaspoons sweetened condensed milk or 1 teaspoon melted butter and mix.
• Chewiest texture: Use sweetened shredded coconut (not desiccated) and don’t overbake. The centers should look slightly glossy when you pull them.
• Even baking: Use room-temperature eggs and avoid opening the oven early. Rotate the pan halfway if your oven has hot spots.
• No condensed milk on hand? You can substitute 2 egg whites and ¼ cup honey or corn syrup for chewiness, but flavor and texture will change.

Variations (pick one)

• Chocolate coconut chewies: Fold ½ cup mini chocolate chips into the batter.
• Nutty macadamia: Stir in ½ cup chopped roasted macadamias; finish with a few halves on top.
• Lime-coconut: Add 1 tsp lime zest to batter and 1 tsp lime juice for a bright twist.
• No-bake coconut chewies (vegan option): Mix 3 cups shredded coconut with 1 cup almond butter and ½ cup maple syrup; form into balls and chill until set.

Storage

• Room temp: Keep in an airtight container for 3 days.
• Fridge: Up to 10 days (chill because of condensed milk and butter). Let come to room temp before eating for best chewiness.
• Freezer: Freeze baked cookies in a single layer for 1 hour, then transfer to a freezer bag — keep up to 3 months. Thaw at room temp.

Serving suggestions

• With strong coffee or espresso (the coconut sweetness balances bitter coffee beautifully).
• Pair with a scoop of vanilla ice cream and a drizzle of chocolate sauce for an indulgent dessert.
• Pack as a snack in lunchboxes — they travel well.

Quick FAQ

• Can I make them gluten-free? Yes — swap the all-purpose flour for 1:1 gluten-free baking flour or use 3 tbsp extra shredded coconut (skip flour) and expect a slightly looser shape.
• Can I use unsweetened coconut? You’ll need to add more sweetener (2–3 tbsp sugar or honey) because sweetened coconut contributes sweetness as well as moisture.
• Are these the same as macaroons? They’re a close cousin — macaroons often rely on egg whites alone; these use condensed milk + egg for extra chew and caramel notes.

If you want, I can scale this recipe to a bigger batch, convert measures to grams only, or give you a chocolate-dipped photo-ready plating suggestion. Want a printable recipe card?