Some desserts are simple by design but unforgettable in taste—and Coconut Chewies fall squarely into that category. These soft, golden bars combine the nutty flavor of browned butter with rich brown sugar, sweet coconut, and just the right touch of vanilla for a treat that’s part cookie, part blondie, and entirely addictive.
I first made these on a quiet weekend afternoon when all I had on hand were baking staples and a half-used bag of shredded coconut. The result? A chewy, gooey, slightly crispy-edged square that made my entire kitchen smell like a bakery. One bite brought me right back to childhood bake sales, my grandmother’s Sunday dessert spreads, and summer afternoons spent sneaking warm bars straight from the pan. Ever since then, Coconut Chewies have become a year-round staple—a reliable go-to when I want something easy, nostalgic, and guaranteed to impress.
Why You’ll Love This Recipe
Coconut Chewies are the perfect cross between a bar cookie and a soft blondie. They require just a few pantry staples but offer a rich depth of flavor, thanks to browned butter and brown sugar. They’re sweet without being cloying, and the shredded coconut adds both chew and toastiness in every bite.
- Uses just one saucepan—easy cleanup
- No mixers or fancy tools required
- Perfect for gifting, potlucks, and holiday trays
- Chewy, buttery texture with a caramel-like base
- A great way to use up leftover coconut
Whether you love coconut or just want a quick dessert with big flavor, these bars are a no-fail solution. They also freeze beautifully, making them ideal for make-ahead treats.
Ingredients
To make a batch that serves 9:
- ½ cup butter
- 2 cups brown sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1½ cups shredded sweetened coconut
Kitchen Tools You’ll Need
- Medium saucepan
- Mixing spoon or spatula
- 8×8 baking dish
- Measuring cups and spoons
- Aluminum foil
How to Make Coconut Chewies
Step 1: Prep Your Oven
Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking dish with butter or nonstick spray and set aside.
Step 2: Brown the Butter
In a large saucepan over medium-high heat, add the butter. Let it melt and begin to bubble. As it cooks, swirl the pan gently and continuously to prevent burning. You’ll start to see golden flecks form at the bottom, and the butter will develop a nutty aroma. Once it turns a deep amber color, remove the pan from the heat.
Step 3: Add Brown Sugar
While the butter is still warm, stir in the brown sugar until fully combined. The heat will melt the sugar slightly, creating a rich caramel base.
Step 4: Mix in Wet Ingredients
Let the butter and sugar mixture cool slightly, then mix in the eggs one at a time. Stir in the vanilla extract until smooth.
Step 5: Add Dry Ingredients
Add the flour, baking powder, and salt to the wet mixture. Stir until no streaks of flour remain. The batter will be thick and rich.
Step 6: Fold in the Coconut
Gently fold the shredded coconut into the batter. The sweetened coconut adds chewy texture and helps create that signature golden top when baked.
Step 7: Bake
Pour the batter into your prepared baking dish and smooth the top. Bake for 40–45 minutes, covering loosely with foil for the last 10 minutes to prevent over-browning. The bars should be set in the center but still slightly soft.
Step 8: Cool and Slice
Let the bars cool completely in the pan before slicing into squares. This helps them firm up and makes for cleaner cuts.
Recipe Tips and Flavor Ideas
Want to put your own spin on Coconut Chewies? Here are some ideas:
- Nutty Twist: Add ½ cup chopped pecans or walnuts for crunch.
- Chocolate Fix: Fold in ½ cup white or dark chocolate chips.
- Tropical Vibes: Add a teaspoon of lime zest or a splash of rum extract.
- Extra Toasty: Toast the coconut beforehand for a richer, deeper flavor.
- Frosted Finish: Top with a coconut glaze or a drizzle of melted white chocolate after cooling.
These bars are also fantastic when slightly underbaked—if you prefer gooey centers, pull them from the oven at 38–40 minutes.
Serving Suggestions
Coconut Chewies are delicious all on their own, but they pair beautifully with:
- A cup of coffee or chai in the afternoon
- A scoop of vanilla or coconut ice cream
- A drizzle of caramel sauce for dessert night
- Fresh berries for a summer twist
- A dollop of whipped cream and lime zest for a tropical finish
They also make wonderful holiday treats when cut into smaller squares and added to dessert platters.
How to Store Coconut Chewies
Once fully cooled, store the bars in an airtight container at room temperature for up to 4 days. For longer storage, refrigerate them for up to a week or freeze for up to 2 months.
To freeze, layer the bars between sheets of parchment paper and seal in a freezer-safe bag or container. Thaw overnight at room temperature or warm briefly in the microwave for a freshly baked feel.
Final Thoughts
Coconut Chewies are one of those timeless recipes you’ll find yourself making over and over again. They’re quick, flexible, and packed with comforting, rich flavors that feel like a warm hug. Whether you’re baking for your family, gifting to friends, or simply treating yourself after a long day, these chewy bars never disappoint.
Even better, they invite creativity—change up the add-ins, adjust the sweetness, or double the batch for sharing. With one pot and a few basic ingredients, you can have something truly special cooling on your counter in under an hour.
Next time you’re craving something sweet and homey, skip the store-bought cookies and make a batch of Coconut Chewies. They’re the kind of treat that turns an ordinary day into something worth celebrating.
Coconut Chewies
Ingredients
- ½ cup butter
- 2 cups brown sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1½ cups shredded sweetened coconut
Instructions
Step 1: Prep Your Oven
- Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking dish with butter or nonstick spray and set aside.
Step 2: Brown the Butter
- In a large saucepan over medium-high heat, add the butter. Let it melt and begin to bubble. As it cooks, swirl the pan gently and continuously to prevent burning. You’ll start to see golden flecks form at the bottom, and the butter will develop a nutty aroma. Once it turns a deep amber color, remove the pan from the heat.
Step 3: Add Brown Sugar
- While the butter is still warm, stir in the brown sugar until fully combined. The heat will melt the sugar slightly, creating a rich caramel base.
Step 4: Mix in Wet Ingredients
- Let the butter and sugar mixture cool slightly, then mix in the eggs one at a time. Stir in the vanilla extract until smooth.
Step 5: Add Dry Ingredients
- Add the flour, baking powder, and salt to the wet mixture. Stir until no streaks of flour remain. The batter will be thick and rich.
Step 6: Fold in the Coconut
- Gently fold the shredded coconut into the batter. The sweetened coconut adds chewy texture and helps create that signature golden top when baked.
Step 7: Bake
- Pour the batter into your prepared baking dish and smooth the top. Bake for 40–45 minutes, covering loosely with foil for the last 10 minutes to prevent over-browning. The bars should be set in the center but still slightly soft.
Step 8: Cool and Slice
- Let the bars cool completely in the pan before slicing into squares. This helps them firm up and makes for cleaner cuts.
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