Step 5: Combine and Create the Dough
Remove the saucepan from the heat immediately after 2 minutes. Quickly stir in the vanilla extract. Then, promptly add all of the toasted (or untoasted) shredded coconut. Stir vigorously until every strand of coconut is thoroughly and evenly coated in the glossy syrup. The mixture will thicken as you stir.
Step 6: Scoop and Set
Working quickly while the mixture is still warm and pliable, drop tablespoonfuls of the coconut mixture onto your prepared baking sheets. You can shape them lightly into mounds or domes with your fingers (dampen them with water to prevent sticking). If you added nuts or chocolate chips, press a few extras on top for a pretty finish.
Step 7: The Final Wait
Allow the cookies to cool and set completely at room temperature for at least 30-45 minutes. As they cool, the syrup will firm up, giving them their signature perfect chew. For faster setting, you can place the trays in the refrigerator for 15-20 minutes.
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