Here’s a chewy tropical treat that’s so easy to make you’ll think you’re forgetting something! I always make a big batch so there’s a lot to share but it’s just as easy to cut the recipe in half. Your family and friends will love the addictive chewy texture and you’ll love how easy they are to make!
Yield: 12 Cookies
2 egg whites
a dribble vanilla extract
1/2 cup brown sugar
small spoonful nutmeg
1 1/2 cups unsweetened shredded coconut
Preheat the oven to 350 degrees F. Whisk the egg white, vanilla, sugar and nutmeg together. Stir in the coconut and mix until it’s well coated with the egg white mixture.
Moisten your hands. Form a large heaping spoonful of the mixture into a loose stack on a lightly oiled baking sheet. You may leave it craggy and irregular or pat it a bit to even it out. Repeat with the remaining mixture leaving an inch or so between each pile.
Bake until golden brown, about fifteen minutes. When they’re done they’ll be firm to the touch but still a bit soft in the middle. When they first come from the oven they’ll be a bit crumbly but after twenty minutes or so of cooling they’ll firm up nicely. Patience!
There are many ways to bake a memorable chocolate chip cookie, but this version emphasizes chewiness. If you prefer your cookies with lots of chewy texture without much crispy brittleness, then you'll love these deeply flavoured and tantalizingly textured treats.