Coconut chewies. Oh man, if you haven’t had one before, you might not know what you’re missing. Picture this: It’s the middle of the week, your sweet tooth is so loud you could swear it’s got its own heartbeat, but you just want something dead simple that isn’t the regular old cookie. Or maybe you’ve got last-minute company coming and your pantry is not exactly overflowing. Coconut chewies swoop in like a superhero, I’m serious. I swear by them for those “uh-oh” snack attacks or surprise guests (because, yeah, my neighbor’s dog may have gotten one too).
Coconut Chews Recipe
Okay, let’s get right into it, because honestly, who loves to scroll past 200 paragraphs before seeing any ingredients? Not us. So, here’s my no-nonsense, tried-in-too-many-pans recipe for coconut chewies.
You’ll need:
- 1 cup unsalted butter (melted, but if you like drama, brown it just a touch)
- 2 cups brown sugar, packed down
- 2 large eggs (not those tiny ones hiding in the back of the fridge)
- 2 teaspoons vanilla extract (real stuff if you can)
- 1 and ½ cups flour, regular all-purpose
- ½ teaspoon salt
- 2 cups shredded sweetened coconut (I admit, sometimes I’ll sneak in extra coconut)
Preheat your oven to 350°F. Get your 9×13 baking dish, line it with parchment if you hate dishes (I do), or grease it well. Pour your melted butter over the brown sugar and mix until it looks like gooey caramel, kind of dreamy. Add eggs. Stir in vanilla. Forget about looking fancy, just blend it right in the bowl. Add flour and salt, gently now, no need to overmix. Stir in all that coconut. Spread in the pan, bake for about 25 minutes. They’ll look a little jiggly in the middle still, but that’s the secret sauce for chewy.
“These coconut chewies were sticky, sweet, and just chewy enough. My picky teenager ate half the pan before dinner. Even my husband (who ‘doesn’t like coconut’) thanked me!” — Trish R.
What Makes These Coconut Bars So Good?
Okay, let’s get philosophical for a second. Why do coconut chewies beat out regular bar cookies or blondies? Here’s where I get passionate. First, it’s the chew. Like, you bite in—there’s a little crisp edge, then you hit the soft, coconut-packed center. If you’re a coconut fan, you’ll probably be nodding by now! Second, these bars aren’t fussy. They don’t demand fancy kitchen gadgets or “chilling the dough.” Plus, if you’re into that gooey, throwback flavor, coconut chewies taste kind of nostalgic. Feels like something your grandma would’ve brought to church potlucks. They keep well, too. Wrap ’em tightly and they’re just as good for breakfast (oops) the next day, if anyone manages not to eat them all at once.
Maybe you want to mix it up—add white chocolate chips, or drizzle a little melted chocolate over the top. That’s the beauty of coconut chewies. You can riff on them all day. Almost nobody says no to “I made dessert and it’s coconut chewies.” Not in my house, at least. 
Tips for Baking Success
All right, maybe you’ve tried bar cookies before and wound up with hockey pucks. Been there, done that, chewed sadly. So let’s avoid that situation, shall we? Here’s what I’ve learned—sometimes the hard way—about coconut chewies success.
First, don’t overmix once you add flour. Seriously, just combine it ’til it looks like a chunky mess, that’s good. Second, check your oven. These bars go from chewy to overbaked real fast, so start peeking at ‘em five minutes early. Third important thing I always do: let them cool in the pan. They finish setting as they cool, so don’t slice too soon—unless you like the sort of messy, sticky-in-a-good-way pieces (no judgement here).
If your coconut is super dry, splash a tablespoon of milk into the batter. Oh, and if you want big flavor? Try a little almond extract along with the vanilla. Throws people off in a good way: folks always ask “What IS that flavor?”
Swapping brown sugar for half white will make them lighter, if you care, but I never do. Full-on brown sugar caramel, all the way, every time.
Make Coconut Bars the Base for Your Next Creative Masterpiece
You’re not stuck with basic coconut chewies, okay? Sometimes I use this same base and kind of go wild. Melty chocolate chips, sprinkles on top if I’m feeling five-years-old again, or a handful of chopped pecans. Toss in dried cranberries if it’s close to the holidays—they look fancy and taste awesome.
When my sister visits? She crumbles coconut chewies over vanilla ice cream. Is that dessert inception? Maybe, but it’s amazing. These bars can be breakfast (not recommending it, just mentioning it), or even layered into trifles. Sometimes, I even sneak one into lunch boxes. No one complains.
Point is: Don’t just stop with the plain bar if you’re feeling creative. Make them yours. Tell me what madness you invented, please.
More Coconut Recipes to Love
I’ll admit it—coconut recipes have a serious grip on me. If you’re in this coconut chewies club now, you might just want to try more. Coconut macaroons are a classic for a reason, all crisp outside and soft inside. My grandma made coconut cake with a rainbow of sprinkles. Or there’s coconut rice pudding for the coziest kind of winter dessert ever. Coconut-lime muffins for when you’re pretending it’s summer, even if you’re wearing fuzzy socks.
Desserts aside, sometimes even a sprinkle of toasted coconut on oatmeal makes the morning better. Who knew a simple bag of coconut could make you feel like a five-star restaurant chef (well, sort of)? Coconut fans, unite—your options are endless.
Common Questions
Do coconut chewies need to be refrigerated?
Nope, they keep on the counter for about 4 days if you cover them. I store mine in a covered pan, but honestly, there’s nothing left after day two anyway.
Can I use unsweetened coconut?
Absolutely, but the bars will be a touch less sweet (and more toasty flavored). You might want to up the sugar by a bit or drizzle on chocolate to compensate.
Are coconut chewies gluten-free?
Not as written, but you can swap in a good cup-for-cup gluten-free flour and I swear it works. Some of my friends say almond flour works, but I haven’t tried.
Can I freeze coconut chewies?
Oh yep! I wrap them tightly and stash them for up to a month. Defrost on the counter and you’re golden.
What if I only have salted butter?
Don’t sweat it, just skip the salt in the recipe. Salted butter won’t ruin your batch—promise.
Just Try the Coconut Chewies Already
So there you are, all the ins and outs of coconut chewies, from the first gooey bite to sneaky breakfast leftovers. They’re simple, flexible, and honestly, just fun to make (and eat). Everyone should have a go-to coconut recipe and, trust me, these bars could be it. If you want more ideas, check classic riffs like the Coconut Chewies | 12 Tomatoes or “grandma” level comfort from Grandma’s Coconut Chews – Barefeet in the Kitchen. Bake a batch, share (or don’t), and see if anyone can resist eating more than one. Go be someone’s dessert hero.
Coconut Chewies
Ingredients
Method
- Preheat your oven to 350°F (175°C). Grease or line a 9×13 baking dish with parchment paper.
- In a mixing bowl, pour melted butter over brown sugar and mix until it resembles gooey caramel.
- Add eggs and vanilla extract, then mix just until combined.
- Gently stir in flour and salt until just incorporated. Do not overmix.
- Fold in shredded coconut.
- Spread the mixture evenly in the prepared baking dish.
- Bake for about 25 minutes, until edges are golden but the center is still slightly jiggly.
- Allow the bars to cool completely in the pan before slicing.
