Part macaroon, part drop cookie, these Coconut Chocolate Chewies are deeply chocolaty, chewy, and naturally gluten-free. The rich cocoa base creates an intense chocolate flavor, while the shredded coconut adds a subtle nutty sweetness and irresistible texture. With just a handful of ingredients and no flour, these cookies come together quickly—perfect for last-minute baking, holiday platters, or anytime you’re craving something sweet but simple.
INGREDIENTS:
2 oz. unsweetened cocoa powder, about 1/2 cup plus 3 tablespoons
11 oz. powdered sugar, about 2 3/4 cups
1/4 teaspoon salt
3 egg whites, at room temperature
1 teaspoon vanilla extract
1 cup dried, unsweetened coconut
METHOD:
Preheat oven to 350°F. Line two baking sheets with parchment paper.
In the bowl of a stand mixer fitted with the whisk attachment, combine cocoa powder, powdered sugar, and salt.
With the mixer on low speed, add egg whites one at a time, then vanilla. Increase speed to high and beat for about 2 minutes, until batter is thickened and glossy.
Gently fold in the coconut—do not fully incorporate; streaks of coconut are fine.
Drop rounded tablespoons of batter onto prepared sheets, spacing 2 inches apart.
Bake 13–15 minutes, until cookies are puffed, cracked on top, and slightly firm around the edges.
Allow cookies to cool on the baking sheet, or transfer to a wire rack to cool completely.
