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Coconut Chewies

Coconut Chewies


  • Author: kecha

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!


Ingredients

Scale
  • 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

  • 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.