Coconut Chewies Recipes. That phrase popped into my head while desperately searching for something sweet late on a Tuesday—seriously, it was one of those days where you rummage around every cabinet and drawer, praying for a forgotten candy bar. And then, instead, I found this absolute gem. I’ll tell you, there is nothing more comforting than a chewy, coconut-packed bar—especially when homemade ones are wildly easier than you’d imagine. I’m honestly surprised more folks aren’t obsessed with these. In this post, I’ll lay out everything you need for perfect coconut chewies, including step-by-step advice, flavor twists, and all my honest mishaps so you hopefully avoid them. Pretty sure you’ll be hooked, too.
The Story Behind This Recipe
I’m Alexandraa, the cook behind this Coconut Chewies Recipes. On a rainy weekend, I dialed in the flavors so it’s easy and full of comfort vibes. Coconut Chewies Recipes. That phrase popped into my head while desperately searching for something sweet late on a Tuesday—seriously, it was one of those days where…
Coconut Chews Recipe
Alright, let’s get to the good stuff. These coconut chewies are like a tropical hug, I swear. My go-to recipe sticks to simple, pantry-friendly ingredients, which is honestly half the battle when those late-night cravings hit. You’ll need stuff like shredded coconut (unsweetened is my pick, but hey, no shame if you grab the sweetened kind), sweetened condensed milk, a bit of melted butter, vanilla extract, and just enough flour to pull everything together.
Mixing it up couldn’t be easier—dump the coconut in a bowl, add condensed milk, mix until it looks like sticky snow. Melted butter gives them that chewy, golden edge. Don’t forget the splash of vanilla! Spread it all in a basic baking pan; no need to fuss. Bake until things are just slightly golden. The edges will look toasty while the center stays soft, almost gooey if you nail it. By the way, a reliable recipe is up over at Coconut Chewies too, if you like step-by-step photos.
I don’t even bother with a mixer for this—wooden spoon all the way, which feels way more personal anyway. 
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What To Expect With This Coconut Bars Recipe
Not to be dramatic, but these might become your default party treat. Coconut chewies have a unique texture—kind of fudgy, but chewy? Sort of like a cross between a brownie and a magic bar but, you know, coconutty. If you like your sweets to have substance, this’ll be right up your alley. The coconut gets slightly crisp on the edges, and the inside is soft, rich, and somehow light all at once.
Don’t expect a super dense bar, though. These aren’t brick-heavy. They hold together but aren’t dry at all, especially the day after baking. I bring these to whatever family thing pops up (seriously, graduation, potluck, lazy movie night—you name it) because they’re no-mess crowd-pleasers.
If you want a visual, here’s what they look like on a plate—golden, speckled with white coconut, sometimes a scraggly corner from my “quality control” taste-testing. Could eat five, easy. 
“These bars hit the perfect spot between gooey and chewy. No coconut overload, just the right amount. My picky nephew asked for seconds. Total winner!” – Jen, Ohio
How To Make Coconut Bars
Okay, let’s walk through this as if you’re right in my kitchen. First—preheat the oven. You’d think I’d remember this every time, but nope, half the time I forget, so there’s my tip! Start at 350°F.
What you’ll need:
- 2 cups shredded coconut (sweetened or unsweetened—but I’m stubborn for unsweetened)
- 1 can (about 14 oz) sweetened condensed milk
- 1/4 cup melted butter
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- Pinch of salt (makes it pop, trust me)
Instructions:
- Grab a big bowl. Toss in the coconut and flour. Mix. That’s it.
- In goes the can of sweetened condensed milk, melted butter, vanilla, and your pinch of salt.
- Stir until everything is combined—it’ll look thick and sticky.
- Plop that mess into a lined 8×8 pan. Smooth it out with a spatula or, let’s be honest, your hands if you’re impatient.
- Bake for about 25-30 minutes, until the top is lightly golden brown.
My tip? Let them cool before slicing. Otherwise, you get coconut lava all over your hands. Looks messy, but still tastes amazing. Need more details? Check out the full all recipes collection on the site—there’s loads of ideas.
How To Store Coconut Bars
You went to the trouble, don’t let ‘em go stale! These coconut chewies actually stay soft longer than most desserts—hallelujah for small miracles.
Tightly cover your bars with plastic wrap or foil. You can keep them at room temp if it’s not swampy hot. Otherwise, pop ‘em in the fridge. They firm up a bit but still hold that irresistible chewy factor.
Traveling with them? Layer them with wax paper in an airtight tin.
Honestly, they freeze, too. I just stack ‘em with parchment and throw a batch in the freezer for some “emergency dessert” heroics. Thaw at room temp, and bam—still delicious. Plus, these are ideal for mail-order care packages, I’ve shipped them coast-to-coast and they survived the journey.
Love Coconut? Here Are More Coconut Recipes To Try
You talk about coconut, suddenly you realize it pops up in so many treats. I’ve been known to dive into a coconut rabbit hole—holiday baking, last-minute snacks, even a Halloween dessert cocktail recipe with a coconut twist.
Here’s how I rotate my coconut madness:
- Fancy up your coconut chewies with some mini chocolate chips or toasted pecans. Pure gold.
- Swap half the flour for almond meal for a gluten-friendly bite. Not a single soul notices.
- Use coconut bars as a no-fuss base for an ice cream sundae—just drop a chunk in a bowl, add ice cream, done.
If you want inspiration beyond coconut chewies recipes, the coconut chewies page on my blog rounds up all my trials, errors, and favorite riffs. Just be warned—you might lose an hour scrolling coconut stuff.
Common Questions
Q: Can I use fresh coconut instead of shredded from the bag?
A: If you grate it fine and squeeze out excess moisture, yes. Still, bagged is what most folks use and, honestly, way easier.
Q: Why did my bars come out too soft or not set?
A: Probably needed a few more minutes baking. Ovens can be quirky—sometimes mine runs cool. Go by color: golden on top is perfect.
Q: Can I double the recipe for a crowd?
A: Yup! Use a 9×13 inch pan and tack on a couple extra minutes in the oven. Just keep an eye out for those edges going too brown.
Q: Are coconut chewies gluten-free?
A: Not as written since there’s flour, but swapping in a 1-to-1 gluten-free flour should work fine. I’ve tried it, and people didn’t even notice.
Q: Can I add fruit or chocolate?
A: Oh, absolutely. Dried cranberries, pineapple, dark chocolate chunks—go wild.
Ready, Set, Coconut! (Final Thoughts)
When it comes down to it, coconut chewies recipes are uncomplicated, delicious, and kinda magical how they fix any sweet tooth disaster. Don’t be surprised if you find yourself sharing the recipe with neighbors, family, or that random co-worker. Check out my all-time favorite Coconut Chewies | 12 Tomatoes for a drool-worthy twist, or browse my own all recipes and coconut chewies collections for endless ideas. Want to go holiday-crazy? These Halloween dessert cocktail recipes have coconut surprises too.
Bake a batch, share a few, stash some for yourself (just being honest)—that’s my non-expert, coconut-obsessed advice. You got this!
Coconut Chewies
Ingredients
Method
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine the shredded coconut and flour.
- Add the sweetened condensed milk, melted butter, vanilla extract, and a pinch of salt to the bowl.
- Mix until well combined; the mixture will be thick and sticky.
- Spread the mixture into a lined 8×8 inch baking pan, smoothing it out with a spatula or your hands.
- Bake for about 25-30 minutes, until the top is lightly golden brown.
- Let cool before slicing into bars.
