Chewy Coconut Crisp Cookies


- 2 tablespoons of butter
- 2 1/2 cups of shredded unsweetened coconut
- 2 eggs
- 1tsp vanilla extract
- 1/3 cup sugar (if you want it sweeter, 2/3 cups)

1. Preheat oven to 350 degrees F
2. Melt butter in pan.
3. In a bowl, combine shredded coconut with melted butter and toss until evenly coated.
4. In another bowl, crack two eggs into it and with an electric mixer, mix until fluffy.
5. Add in the sugar to the egg mixture and continue whipping until it turns almost double in volume and becomes a light yellow and creamy consistency (will look kinda glossy too from the sugar).
6. Add the vanilla extra and mix again for 3-5 seconds until combined.
7. Add the coconut mixture to the egg mixture and lightly fold until fully mixed.
8. Take baking sheets, line them with parchment paper and with a tablespoon, drop the mixture onto the sheet. Taking a metal spoon, lightly spread the spooned mixture until it is thin (like in the picture). Remember to leave about 2 cm between the cookies as it will spread while baking.
9. Put in oven (when oven is ready) and bake for about 7 minutes - or until golden brown.
10. Remove when cooled, or if you need that baking sheet for a second batch, transfer to a cooling rack.

Result = will make about 2 dozen (depending how big your cookies are) - and will be chewy in the middle and crisp on the outside....

I hope you enjoy my rendition of some of the similar recipes I found online that I decided to combine together into this one.. My hubby already ate 5 of them.. I think these will be perfect for a light snack or even with icecream :)

- xo, Miranda.

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