Hi sweet readers;
Chewy Coconut Cookies are simply lip-smacking, especially when you dipp them into dark chocolate!
These cookies release a caramelized taste with each bite you take, enjoy!

 

  • Watch the video below how to make the cookies;

CHEWY COCONUT COOKIES

INGREDIENT;

  • 2 ⅔ CUPS (200 G) UNSWEETENED-SWEETENED COCONUT FLAKES
  • ½ CUP (115 G) GRANULATED SUGAR
  • 3 EGGS WHITES (100 G) ROOM TEMPERATURE
  • PINCH OF SALT
  • 1-2 TEASPOONS VANILLA BEAN PASTE OR VANILLA EXTRACT TOPPING

TOPPING;

  • 100 GRAM MELTED CHOCOLATE

preparation

  • Fill a saucepan halfway with water and bring to a simmer over medium heat.
  • In a large heatproof mixing bowl, add 2 cups unsweetened coconut flakes, sugar, egg whites and salt; whisk to combine.
  • Place the coconut mixture bowl on top of the saucepan.
  • Stir slowly but continuously, until the mixture slightly thickens and the sugar is completely dissolved.
  • Scrape down the sides of the bowl.
  • Remove from heat and dry the outside of the bowl.
  • Add remaining coconut flakes and vanilla bean paste; combine with a spatula.
  • Place a piece of plastic wrap directly over the mixture, and allow the mixture to cool on the counter.
  • Once cooled,refrigerate overnight.
  • Preheat the oven to 350°F (180°C) 30 minutes before baking ( I use the convection setting)
  • Line two baking sheets with parchment paper, and set aside.
  • Scoop cookie dough onto prepared baking sheets using a mini ice cream scoop. Leave plenty of space between cookies.
  • Bake the cookies 10 -20 minutes or until golden brown.
  • Place the baking sheet on a wire rack and allow cookies to cool.
  • Dip the end in melted chocolate, and enjoy!

These cookies keep well in an airtight container up to 2 weeks.