Caramelized Crunchy and Chewy Coconut Cookie
Gluten-free Caramelized Crunchy and Chewy Coconut Cookies.
These cookies are moist on the inside and flavored with real vanilla beans for extra yumminess.
They are crunchy and chewy with a delightfully caramelized crisp outside, making these cookies irresistible and perfect for the holiday season.
Dipping the bottom of these cookies in dark melted chocolate takes these coconut cookies to a whole new level.
These cookies are so good; It´s impossible to eat just one!
Before you start
Read the recipe thoroughly, and make sure you have everything you need.
Pictures scroll to → Notes and click on the clickable link step by step.
For questions related to my recipes, ask me in my inbox on Instagram @passionforbaking to reply to you with an audio message.
- Bakers Tip
→Make sure to use unsweetened desiccated coconut and not sweetened coconut flakes, as the cookies will be way too sweet.
→For the chocolate coating, Use a good quality pure chocolate when dipping the cookies in melted chocolate, do not use chocolate chips, which are designed not to melt and are used mostly in chocolate chips cookies.
The chocolate I am referring to is pure bittersweet chocolate. I use Valrona 66%. It is not too dark and a perfect match with these cookies.
→I prefer to temper the chocolate before dipping it. The tempered chocolate will not melt on contact with your fingers when you enjoy the cookies, nor will it have unappealing white streaks on the surface. In the direction, I explain how you can easily temper the chocolate in two steps, This method isn't foolproof, but it works most of the time.
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Chewy- Crunchy Coconut Cookies
- 250 gram white sugar
- 165 gram desiccated coconut (unsweetened)
- 120 gram egg whites, from approximately 4 eggs, use a scale
- Seeds from 1 vanilla bean or two teaspoon vanilla bean paste
- ¼ teaspoon sea salt
Chocolate coating
- 150 gram dark chocolate, tempered
Direction, caramelized crunchy and chewy coconut cookie
- Pour about 2 inches of water into a medium saucepan and place over medium heat.
- Place 250-gram white sugar, 165-gram desiccated coconut (unsweetened), 120-gram egg whites, ¼ teaspoon sea salt, and seeds scraped from 1 vanilla bean, or 2 teaspoon vanilla bean paste in a medium bowl and whisk to combine with a spatula or a wooden spoon.
- Place the bowl over the pan of simmering water (but not touching the water) and whisk/constantly stir until the mixture is slightly thickened and looks a bit like rice porridge. This takes about 3 to 5 minutes.
- Remove from the heat, and place a piece of plastic wrap directly onto the coconut mixture.
- Refrigerate the mixture for a few hours; this step will help to let the moisture from the egg whites be absorbed by the desiccated coconut.
- 30 minutes before baking, adjust the oven rack to the lower-middle position and preheat the oven to 190C°/ 375F°. Use the convection setting if you have that option.
- Line two baking sheets with a silicone baking mat or parchment paper.
- When ready to bake, take the cold coconut mixture out of the fridge, mix the batter thoroughly, redistributing the egg whites and sugar.
- I prefer using a medium-size ice cream scooper to scoop even coconut cookies. ( or use a tablespoon of about 1.5 tablespoons of cookie dough ) You should get about 10 to 12 large cookies from this recipe.
- Scoop the cold coconut mixture on the prepared baking sheets, with 6 cookies on each baking sheet. Leaving 2 1/2 cm (1-inch) space between each cookie.
- Bake the cookies for 15 to 17 minutes in the center of the oven until golden brown. These cookies taste better if they are baked until they have a brown color to get this gooey caramelized crunchy and chewy coconut cookie.
- Leave to cool the cookies on the baking sheet until completely cooled, about 1 hour. The cookies are a bit fragile when they are freshly baked, so be patient.
- Remove the coconut cookies when completely cooled by gently and slowly lifting them off the silicone mat or parchment paper. Sometimes it helps to lift the mat and peel it away from the coconut cookies.
- Enjoy the coconut cookies as they are, or dip the bottom in melted dark chocolate for a more deluxe version.
- For maximum deliciousness and freshness, enjoy the coconut cookies within 1 up to 2 weeks, and store leftovers in an airtight container.
- These cookies freeze extremely well. Store in a ziplock bag in the freezer for up to 2 months.
- For the chocolate coating, Make sure to use a bar of good quality chocolate for the best flavor; I use 66% Valrona chocolate.
- For the chocolate coating, In a heatproof bowl, melt the 100-gram dark chocolate ( the other 50 grams keep aside) either in the microwave in 20-second intervals, then stop and stir the chocolate and continue to microwave the chocolate in 20- seconds intervals, stirring after each one until the chocolate is almost completely smooth (be careful not to burn it) or melt the chocolate over a small saucepan of simmering water. Then add the remaining 50-gram dark chocolate to the melted chocolate and stir until it is also melted; the temperature should be about 31C° / 88F°. This method isn't foolproof but works most of the time for me.
- Dip the bottom of each cooled coconut cookie into the melted dark chocolate and place it back onto the baking sheets top side down. Allow the chocolate to set in the fridge or at room temperature.
- These cookies taste so much better after a few hours or the day after, as they firm up more.
For step by step pictures of how to make
→ Caramelized Crunchy and Chewy Coconut Cookies
Click → here
