Ingredients
- 3 cups unsweetened shredded coconut
- 1 cup semi-sweet chocolate chips or chocolate chunks
- ½ cup chopped nuts (almonds, walnuts, or pecans – optional)
- 2 large egg whites
- ¾ cup sweetened condensed milk (or light condensed milk)
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Directions
- Preheat the oven
Preheat your oven to 325°F (165°C). This moderate temperature allows the coconut to toast evenly without burning while keeping the cookies chewy inside. - Prepare baking sheets
Line two large baking sheets with parchment paper or silicone baking mats. Proper lining prevents sticking and helps the cookies bake evenly. - Combine dry ingredients
In a large mixing bowl, add the shredded coconut, chocolate chips, chopped nuts (if using), and salt. Stir gently to distribute the chocolate and nuts evenly throughout the coconut. - Prepare the egg whites
In a separate bowl, whisk the egg whites lightly until they become slightly frothy. This helps incorporate air and contributes to a lighter texture. - Add flavor and sweetness
Whisk the sweetened condensed milk and vanilla extract into the egg whites until fully combined and smooth. - Mix wet and dry ingredients
Pour the egg white mixture over the coconut mixture. Using a spatula or spoon, gently fold everything together until all the coconut is evenly coated. The mixture should be sticky and moist but not runny. - Rest the mixture briefly
Allow the mixture to rest for 5 minutes. This helps the coconut absorb moisture and improves the final texture of the cookies. - Portion the cookies
Using a cookie scoop or tablespoon, scoop mounds of the mixture and place them onto the prepared baking sheets. Space them about 1½ inches apart. - Shape gently (do not flatten)
Lightly shape the mounds if needed, but do not flatten them. Keeping them slightly rounded helps create crisp edges and chewy centers. - Bake the cookies
Place the baking sheets in the oven and bake for 20–25 minutes, rotating the pans halfway through for even browning. - Watch for doneness
The cookies are ready when the edges are golden brown and the tops look lightly toasted. The centers should still feel soft. - Cool on the pan
Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes. This helps them set and prevents breaking. - Transfer to a cooling rack
Carefully move the cookies to a wire rack and allow them to cool completely. The texture will firm up slightly as they cool. - Optional finishing touch
For extra flavor, sprinkle a small pinch of flaky sea salt over the cookies while they are still warm. - Serve and enjoy
Serve the Magic Cookies at room temperature for the best balance of chewiness and crunch.
Storage Instructions
- Store in an airtight container at room temperature for up to 4 days
- Refrigerate for up to 7 days
- Freeze for up to 3 months
Final Note
These Magic Cookies are chewy, crunchy, chocolate-filled, and surprisingly light. They are easy to make, require no flour or butter, and consistently disappear faster than expected. Perfect for everyday baking, holidays, or sharing with friends.