Coconut Chewies

In case your midweek is in need of a little sweetening up, here's something that might do the trick.

I know a lot of people don't care for coconut.  And theoretically, I can understand why someone might object to its texture and unique flavor profile.  In reality, though, I'm a coconut lover through and through and I'm a little bit mystified by the fact that so many people don't like it.

If you're one of those non-fans, this recipe is most definitely not for you.

But if anyone does share my love of coconut, I am pleased to offer you one of my favorite recipes.  My mom has been making these cookies for as long as I can remember and they've always been one of my favorites.  She acquired the recipe from a neighbor when she lived on the East Coast some 30 years ago.

There's nothing fancy here, just a simple cookie boasting a warm coconutty flavor and fabulous chewy texture.  They are delicious, not too sweet, and oh-so-easy to make.

And I hope they'll bring just a little bit of joy to the middle of your week.

Coconut Chewies

1/2 cup brown sugar
1/2 cup white sugar
1/2 cup (1 stick) butter
1 egg
1 teaspoon vanilla

1-1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda

1-1/3 cups (approximately 160 g) shredded sweetened coconut

Preheat oven to 350 degrees.  Cream together brown and white sugars, butter, egg, and vanilla.  Combine flour, salt, and baking soda and gradually add to sugar mixture.  Thoroughly stir in coconut.  Use a spoon or cookie dough scoop to drop tablespoonfuls of dough onto a baking sheet.  Bake for 8-10 minutes until edges are just lightly browned--don't overbake or the cookies will be crunchy rather than chewy.  Allow cookies to cool on baking sheet for a couple minutes before transferring to a wire rack.  Makes about 30 cookies.