Coconut Chewies

 The name “Coconut Chewies” can refer to a few different types of cookies, but they are typically soft, chewy, and packed with coconut flavor. Here are two fantastic versions: a classic, easy drop cookie and a famous baked bar known as Hello Dollys or Magic Bars.

Version 1: Classic Coconut Chewies (Drop Cookies)

These are soft, chewy, and macaroon-like cookies that are incredibly simple to make.

Yields: About 2 dozen cookies
Prep time: 10 minutes
Cook time: 10-12 minutes

Ingredients

• 1 (14 oz) package sweetened shredded coconut (about 5 cups)

• 1 (14 oz) can sweetened condensed milk

• 2 teaspoons vanilla extract

• 1/4 teaspoon salt

• 2 large egg whites, at room temperature

• 1/8 teaspoon cream of tartar (optional, but helps with stability)

Instructions

1. Preheat Oven and Prepare Pans: Preheat oven to 325°F (165°C). Line two baking sheets with parchment paper.

2. Combine Wet Ingredients: In a large bowl, stir together the shredded coconut, sweetened condensed milk, vanilla extract, and salt until fully combined.

3. Whip Egg Whites: In a separate, clean, dry bowl, beat the egg whites and cream of tartar (if using) with an electric mixer on high speed until stiff peaks form.

4. Fold Together: Gently fold the whipped egg whites into the coconut mixture. Be careful not to deflate the egg whites; this is what gives the cookies their light, chewy texture.

5. Scoop and Bake: Drop rounded tablespoons of the batter onto the prepared baking sheets, about 1-2 inches apart.

6. Bake: Bake for 10-12 minutes, or until the edges and tips of the coconut are lightly golden brown.

7. Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. They will be very soft when warm but will firm up as they cool.

---

Version 2: Coconut Chewy Bars (Hello Dolly/Magic Bars)

These are the ultimate layered, no-mix bar cookies with a graham cracker crust and a chewy, gooey coconut topping.

Yields: One 9×13 pan (24 bars)
Prep time: 15 minutes
Cook time: 25-30 minutes

Ingredients

• 1/2 cup (1 stick) unsalted butter, melted

• 1 1/2 cups graham cracker crumbs (about 10-12 full sheets)

• 1 cup semi-sweet chocolate chips

• 1 cup butterscotch chips

• 1 1/2 cups sweetened shredded coconut

• 1 cup chopped pecans or walnuts (optional)

• 1 (14 oz) can sweetened condensed milk

Instructions

1. Preheat Oven: Preheat oven to 350°F (175°C).

2. Make the Crust: In a 9×13 inch baking pan, combine the melted butter and graham cracker crumbs. Press the mixture firmly into the bottom of the pan to form an even crust.

3. Layer the Ingredients: Over the crust, layer the ingredients in this order:

   • Chocolate chips

   • Butterscotch chips

   • Shredded coconut

   • Nuts (if using)

4. Add the “Glue”: Pour the sweetened condensed milk evenly over the entire top layer.

5. Bake: Bake for 25-30 minutes, or until the edges are golden brown and the top is set.

6. Cool Completely: Let the pan cool completely on a wire rack before cutting into bars. This is crucial for them to set properly.

Chef’s Notes & Tips:

For the Drop Cookies (Version 1):

• Toast the Coconut: For a deeper flavor, spread the shredded coconut on a baking sheet and toast it at 325°F for 5-8 minutes before mixing it into the batter. Let it cool slightly first.

• Add-Ins: Stir in 1/2 cup of white chocolate chips or chopped macadamia nuts for a fun variation.

• Storage: Store in an airtight container at room temperature for up to a week.

For the Bars (Version 2):

• Customize the Layers: Feel free to swap the chips! Use all chocolate, or try peanut butter chips, toffee bits, or dried cranberries.

• Easy Cutting: For perfectly clean cuts, chill the bars in the refrigerator for an hour before slicing.

• Storage: Store covered at room temperature for several days.

Both versions are deliciously chewy and coconutty! Enjoy.