Coconut Chewies – Soft, Gooey, and Sweet with a Buttery Crunch

If you’re a coconut lover searching for the perfect balance of chewy, gooey, and buttery, then these Coconut Chewies are about to become your favorite treat. With a golden crust and a soft, melt-in-your-mouth center, this Southern-inspired dessert bar delivers indulgence in every bite.

Made with simple pantry staples, these bars come together quickly and disappear even faster — ideal for potlucks, bake sales, or cozy coffee moments at home.

 What Are Coconut Chewies?

Coconut Chewies are soft, dense dessert bars made with sweetened shredded coconut, brown sugar, butter, and eggs. They’re often described as a cross between a blondie and a gooey butter bar, with a rich coconut flavor and a satisfyingly chewy texture.

These bars require no frosting, no fuss, and are naturally golden with a crackly top and soft center.

 Why You’ll Love This Recipe

•  Incredibly chewy and gooey in the center

•  Buttery and golden with crisp edges

•  Made with everyday ingredients

•  Perfect for holidays, gatherings, or freezer treats

 Ingredients

Makes 16 bars

• ½ cup (1 stick) unsalted butter, melted

• 1 cup light brown sugar, packed

• 2 large eggs

• 1 teaspoon vanilla extract

• 1 cup all-purpose flour

• ½ teaspoon baking powder

• ¼ teaspoon salt

• 1½ cups sweetened shredded coconut

 Instructions

1. Preheat Oven

Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper or grease lightly.

2. Mix the Wet Ingredients

In a mixing bowl, whisk together melted butter and brown sugar. Add eggs and vanilla; whisk until smooth.

3. Add Dry Ingredients

Stir in flour, baking powder, and salt until just combined. Fold in shredded coconut.

4. Bake

Pour the batter into the prepared pan and smooth the top. Bake for 25–30 minutes, or until the edges are golden and the center is just set.

5. Cool and Slice

Let cool completely before slicing into bars. For cleaner cuts, chill for 15 minutes before slicing.

 Notes

• Don’t overbake — the center should remain soft and chewy!

• Add-ins welcome: Try white chocolate chips, chopped pecans, or a sprinkle of sea salt on top.

• Storage: Store in an airtight container at room temp for 3–4 days or refrigerate up to 1 week.

• Freezer-friendly: Wrap bars tightly and freeze up to 2 months.

 Serving Suggestions

• Serve warm with a scoop of vanilla ice cream

• Pair with coffee or tea for a sweet afternoon treat

• Cut into mini squares for dessert platters or gift boxes

 Frequently Asked Questions

Q: Can I use unsweetened coconut?
A: Yes, but the bars will be slightly less sweet and less moist.

Q: Can I double the recipe?
A: Absolutely! Use a 9×13-inch pan and adjust the bake time to 35–40 minutes.

Q: Can I make it gluten-free?
A: Use a 1:1 gluten-free flour blend to substitute the all-purpose flour.

 Final Thoughts

These Coconut Chewies are rich, buttery, and loaded with toasted coconut flavor. Their chewy, gooey center and golden crust make them a winning dessert for any occasion.

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Coconut Chewies

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• Author: kecha

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Description

These Coconut Chewies are rich, buttery dessert bars with a soft, gooey center and crisp golden edges. Made with sweetened shredded coconut and brown sugar, they’re quick to prepare and perfect for satisfying your sweet tooth. Think of them as a cross between blondies and gooey butter bars—irresistibly chewy and bursting with flavor!

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Ingredients

Scale 1x2x3x

• ½ cup (1 stick) unsalted butter, melted

• 1 cup light brown sugar, packed

• 2 large eggs

• 1 teaspoon vanilla extract

• 1 cup all-purpose flour

• ½ teaspoon baking powder

• ¼ teaspoon salt

• 1½ cups sweetened shredded coconut

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Instructions

• Preheat oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper or lightly grease it.

• Mix wet ingredients: In a large bowl, whisk together the melted butter and brown sugar until smooth. Add the eggs and vanilla extract; whisk until fully combined.

• Add dry ingredients: Stir in the flour, baking powder, and salt until just incorporated.

• Fold in coconut: Gently fold in the shredded coconut using a spatula or wooden spoon.

• Bake: Pour the batter into the prepared pan and spread evenly. Bake for 25–30 minutes, or until the edges are golden and the center is set.

• Cool and slice: Allow to cool completely in the pan before slicing into squares. For neater cuts, chill in the fridge for 15–20 minutes.

Notes

• Texture tip: Slightly underbake for an extra gooey center.

• Add-ins: White chocolate chips, chopped macadamia nuts, or a sprinkle of sea salt can elevate the flavor.

• Storage: Keep in an airtight container at room temperature for up to 4 days, or refrigerate for up to 1 week.

• Freezer-friendly: Wrap tightly and freeze for up to 2 months. Thaw at room temperature before serving.

• Double batch: For a crowd, double the recipe and use a 9×13-inch pan. Bake 35–40 minutes.