Coconut Chewies a Sweet
Sweet, rich, and irresistibly chewy, these Coconut Chewies are the kind of dessert that quietly steals the spotlight.
With the nutty sweetness of shredded coconut folded into a buttery brown sugar base, every bite is soft, gooey, and just a little crisp at the edges. They’re wonderfully simple to make yet feel indulgent enough to serve at gatherings or to enjoy with a quiet cup of coffee.
More than just a sweet treat, these bars carry the warmth of homemade baking—the kind of recipe that becomes a family favorite passed from one kitchen to the next.
Why People Will Love This Coconut Chewies Recipe:
Irresistible texture – soft and chewy on the inside with a hint of crispness at the edges, offering the perfect bite every time.
Rich caramel sweetness – the brown sugar base creates a warm, toffee-like flavor that pairs beautifully with coconut.
Tropical charm – shredded coconut adds both sweetness and subtle nuttiness, making each square uniquely flavorful.
Simple yet indulgent – easy to prepare with pantry staples, but the result feels special enough for sharing or gifting.
Nostalgic comfort – reminiscent of classic home-baked treats that bring back memories of family kitchens and cozy gatherings.
Versatile enjoyment – delicious on their own, paired with coffee or tea, or served with a scoop of ice cream for an extra treat.
Key Ingredients:
Brown sugar – the soul of these bars, giving them a deep caramel-like sweetness and a moist, chewy texture.
Unsalted butter – melted into the batter, it adds richness and a tender crumb while balancing the sweetness.
Shredded sweetened coconut – the star ingredient, bringing tropical flavor, natural sweetness, and a slightly nutty bite.
Vanilla extract – a subtle but essential note that enhances every other flavor, adding warmth and depth.
Flour, baking powder, and salt – the simple backbone that gives the chewies structure while keeping them soft rather than cakey.
Expert Tips:
Use room-temperature eggs – they blend more smoothly with the sugar and butter mixture, giving the bars a uniform texture.
Don’t overmix the batter – stir just until the dry ingredients are incorporated; overmixing can make the bars tough instead of chewy.
Toast the coconut (optional) – lightly toasting half the shredded coconut before folding it in adds depth, nuttiness, and a richer flavor profile.
Line the pan with parchment – this makes it easier to lift the entire batch out for clean slicing, preventing sticking and crumbling.
Check early for doneness – every oven runs differently; start checking at 22 minutes. A toothpick should come out with a few moist crumbs, not wet batter, to keep that perfect chewy texture.
Cool completely before slicing – it’s tempting to cut while warm, but waiting ensures clean edges and helps the bars set properly.
Experiment with add-ins – white chocolate chips, chopped pecans, or a sprinkle of flaky sea salt on top can take these bars from classic to unforgettable.
Coconut Chewies a Sweet
Ingredients
Unsalted butter – ½ cup, melted
Brown sugar – 2 cups, packed
Eggs – 2 large
Vanilla extract – 2 teaspoons
All-purpose flour – 1 ½ cups
Baking powder – 1 teaspoon
Salt – 1 teaspoon
Shredded sweetened coconut – 1 ½ cups
Instructions
1. Preheat the oven
Preheat to 350°F (175°C).
Grease or line a 9×13-inch baking dish with parchment paper.
2. Mix the wet ingredients
In a large bowl, whisk together the melted butter, brown sugar, eggs, and vanilla until smooth and well combined.
3. Mix the dry ingredients
In a separate bowl, whisk together the flour, baking powder, and salt.
4. Combine wet and dry
Gradually add the dry mixture into the wet mixture, stirring gently until just incorporated.
5. Add the coconut
Fold in the shredded coconut until evenly distributed.
6. Bake
Spread the batter evenly into the prepared baking dish.
Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool and serve
Allow to cool completely before cutting into squares or bars.
Serve and enjoy these chewy coconut treats!
Important Notes When Making Coconut Chewies Recipe:
Batch size – This recipe makes a 9×13-inch pan, yielding about 16–20 squares depending on how generously you cut them. Perfect for sharing, bake sales, or potlucks.
Sweetness level – Because the recipe uses both brown sugar and sweetened coconut, the bars are naturally very sweet. If you prefer a less-sweet version, you can reduce the granulated sugar slightly or substitute some of the coconut with unsweetened shredded coconut.
Texture matters – The chewiness comes from the high sugar-to-flour ratio. If you add more flour than listed, the bars will turn cakier rather than chewy.
Storage – Store the bars in an airtight container at room temperature for up to 4 days. For longer storage, refrigerate them to maintain freshness for up to a week, or freeze for up to 2 months.
Serving suggestion – These bars are delicious on their own, but they also pair beautifully with coffee, tea, or even served warm with a scoop of vanilla ice cream.
Flavor develops – Like many baked goods, the bars taste even better the next day as the coconut and brown sugar flavors meld together.
How To Enjoy Coconut Chewies After Baking:
1. Let them cool fully
Allow the bars to rest in the pan until completely cooled. This step ensures they set properly and makes slicing cleaner and easier.
2. Cut with care
Use a sharp knife or bench scraper to slice into even squares or bars. For extra neat edges, wipe the blade clean between cuts.
3. Serve at the right moment
At room temperature – the texture is soft, chewy, and perfectly balanced.
Slightly warmed – a quick 10–15 seconds in the microwave brings out the caramel notes of the brown sugar and makes the coconut more aromatic.
4. Elevate with pairings
Pair with a hot cup of coffee or tea for a cozy afternoon treat.
Serve with vanilla ice cream or a drizzle of caramel sauce for a decadent dessert.
Add fresh fruit on the side, like berries or pineapple slices, for a tropical twist.
5. Share the sweetness
These bars are perfect for gifting—wrap them in parchment or place them in a tin. They travel well and keep their chewy texture, making them ideal for parties, potlucks, or holiday trays.
6. Store and savor later
Keep in an airtight container at room temperature for up to 4 days.
For longer storage, refrigerate for up to 1 week or freeze (well wrapped) for up to 2 months.
To enjoy from frozen, thaw at room temperature or warm gently in the microwave for a fresh-from-the-oven experience.
Nutrition Information:
For Coconut Chewies, based on a 9×13-inch pan cut into 20 squares (values per serving):
Calories: 210 kcal | Total Fat: 9.5 g | Saturated Fat: 6 g | Monounsaturated Fat: 2 g | Polyunsaturated Fat: 0.5 g | Cholesterol: 40 mg | Sodium: 160 mg | Total Carbohydrates: 31 g | Dietary Fiber: 1 g | Sugars: 23 g | Protein: 2.5 g
Frequently Asked Questions
Can I use unsweetened coconut instead of sweetened?
Yes, but the chewies will be less sweet and slightly drier. If using unsweetened coconut, consider adding 2–3 extra tablespoons of sugar or a drizzle of honey to balance the flavor.
How do I know when the bars are perfectly baked?
Check at the 25-minute mark. A toothpick inserted into the center should come out with a few moist crumbs, not raw batter. Overbaking will make them dry instead of chewy.
Can I make these gluten-free?
Absolutely! Replace the all-purpose flour with a 1:1 gluten-free baking blend. The texture will be very close to the original.
Do these bars freeze well?
Yes. Cool completely, cut into squares, and wrap tightly in parchment or plastic wrap. Store in a freezer-safe container for up to 2 months. Thaw at room temperature or warm slightly before serving.
Can I add mix-ins like chocolate or nuts?
Definitely! White or dark chocolate chips, chopped pecans, or even a sprinkle of flaky sea salt can add exciting layers of flavor without changing the base recipe.
Why do I need to melt the butter instead of creaming it with sugar?
Melting the butter gives the bars their signature dense, chewy texture. Creaming butter and sugar would incorporate air, resulting in a lighter, more cake-like bite.
Should I use light or dark brown sugar?
Both work, but light brown sugar gives a milder caramel flavor, while dark brown sugar creates a deeper molasses note and richer color.
Can I reduce the sugar without ruining the texture?
You can cut back by about ¼ cup, but too much reduction will make the bars less chewy and may cause them to bake dry. Balance by keeping the brown sugar as the main sweetener.
How do I prevent the coconut from clumping in the batter?
Toss the shredded coconut lightly with a tablespoon of the flour before folding it in. This helps it distribute evenly without sticking together.
What’s the best way to cut clean squares?
Cool the bars completely, then use a sharp knife or bench scraper. For extra neat edges, chill the pan in the fridge for 30 minutes before cutting and wipe the blade between slices.