Name: Coconut Chewies
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: American
Ingredients: 1 1/2 cups shredded unsweetened coconut; 1/2 cup almond flour; 1/4 teaspoon baking soda; 1/4 teaspoon salt; 1/3 cup pure maple syrup or honey; 1 large egg; 1 teaspoon vanilla extract; Optional: 1/4 cup mini dark chocolate chips or chopped nuts

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These delightfully soft Coconut Chewies cookies have a naturally sweet flavor that makes them perfect for a quick treat or snack. I love how simple they are to make, with wholesome ingredients that come together quickly for a satisfying bite.

Coconut Chewies

Ingredients

1 ½ cups shredded unsweetened coconut

½ cup almond flour

¼ teaspoon baking soda

¼ teaspoon salt

⅓ cup pure maple syrup or honey

1 large egg

1 teaspoon vanilla extract

Optional: ¼ cup mini dark chocolate chips or chopped nuts

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a medium bowl, combine shredded coconut, almond flour, baking soda, and salt. Mix well.

In a separate bowl, whisk together maple syrup (or honey), egg, and vanilla extract until smooth.

Pour the wet ingredients into the dry ingredients and stir until fully combined. If using, fold in chocolate chips or nuts.

Scoop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten slightly with the back of a spoon.

Bake for 10-12 minutes, or until the edges turn golden brown and the cookies are set.

Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Servings and timing

This recipe yields about 12 cookies. The prep time is roughly 10 minutes, with a baking time of 12 minutes, making the total time around 22 minutes. These cookies come together fast, so they’re great for when I want a quick homemade snack.

Variations

I sometimes add mini dark chocolate chips or chopped nuts like walnuts or pecans to give the cookies a little extra texture and flavor. For a tropical twist, I also like to mix in some finely chopped dried pineapple or mango. If I want to make these vegan, I substitute the egg with a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water, left to thicken). You can also swap almond flour for coconut flour, but keep in mind this will change the texture slightly and might require adjusting the liquid ingredients.

Storage/Reheating

I store these Coconut Chewies in an airtight container at room temperature for up to 3 days. If I want to keep them longer, I freeze them in a sealed bag for up to 2 months. To reheat, I let them thaw at room temperature or warm them briefly in the microwave for about 10-15 seconds to bring back their soft, chewy texture.

FAQs

Can I make these cookies gluten-free?

Yes, these cookies are naturally gluten-free since they use almond flour and shredded coconut instead of wheat flour.

Can I replace maple syrup with another sweetener?

I’ve had great results using honey as a substitute. You could also try agave nectar or coconut nectar, but I haven’t tested those myself.

How do I make this recipe vegan?

To make these cookies vegan, I replace the egg with a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water, left to sit for a few minutes).

Can I use sweetened coconut instead of unsweetened?

I prefer unsweetened shredded coconut to keep the sweetness balanced, but you can use sweetened if you want a sweeter cookie—just reduce or omit the maple syrup or honey slightly.

What’s the best way to store these cookies?

Store them in an airtight container at room temperature for up to 3 days, or freeze them for longer storage (up to 2 months). Reheat gently before eating if frozen.

Conclusion

I really enjoy making and eating these Coconut Chewies because they’re a quick, wholesome snack that satisfies my sweet tooth without feeling heavy or overly processed. The chewy texture, combined with the natural sweetness and simple ingredients, makes them a go-to recipe for anytime I want a homemade treat. Whether I keep them plain or add chocolate chips or nuts, they’re always a crowd-pleaser and perfect for sharing or keeping all to myself.

Recipe:

Coconut Chewies

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Author: Cheryl
Total Time: 22 minutes
Yield: About 12 cookies
Diet: Gluten Free

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Description

Soft and chewy coconut cookies naturally sweetened with maple syrup or honey, gluten-free, grain-free, and dairy-free, perfect for a quick and wholesome snack.