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Sticky, sweet, and barely made it to the cooling rack
You know how some recipes just happen? This one came to life on a weekday afternoon when I realized I had half a bag of coconut, a stick of butter, and not much else—but still wanted something warm and sweet in the house. I wasn’t in the mood for cookies. I didn’t want to deal with frosting. I just wanted something chewy, buttery, and a little nostalgic.
These coconut chewies hit that note. They’re simple. No mixer, no fuss, no long ingredient list. They bake up like a cross between a blondie and a coconut macaroon—crispy at the edges, soft and caramel-like in the middle. I’ve made them for potlucks, late-night cravings, and more than one bake sale where they vanished before the sign was taped down.
Why you’ll probably make these more than once
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They’ve got that crackly top + gooey middle thing going on.
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Browned butter. Need I say more?
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Fast to mix, easy to bake, and hard to mess up.
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You likely have everything already.
And the coconut? It’s not overpowering. Just enough to make you pause and go, “Ooh, what is that?”
Here’s what you’ll need (and how to swap if you’re short)
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½ cup butter – Unsalted’s my go-to, but if you’ve only got salted, dial back the added salt a little.
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2 cups brown sugar – I’ve used both light and dark. Dark gives a deeper molasses-y vibe.
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2 eggs – Cold from the fridge is fine. Don’t overthink it.
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2 teaspoons vanilla – The real stuff makes a difference here.
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1½ cups flour – All-purpose. Not self-rising. Not almond. Just good ol’ flour.
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1 teaspoon baking powder – Helps it lift just enough.
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1 teaspoon salt – Trust me, it balances all that sweet.
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1½ cups shredded sweetened coconut – The kind in the blue bag (Baker’s) works beautifully.
If you’re low on coconut, I’ve mixed in a little old-fashioned oats to make up the difference. It changes the texture a smidge, but still good.
Let’s make ’em – one pan, no mixer
1. Preheat & Prep
Turn the oven to 350°F and butter up an 8×8-inch baking dish. (You can line it with parchment too if you’re the tidy-slicing type.)
2. Brown the butter (don’t skip this part!)
Melt the butter in a big saucepan over medium-high heat. Once it starts foaming, swirl it gently and keep an eye on the color. When it turns golden brown and smells a little nutty, pull it off the heat.
3. Stir in the sugar
Add the brown sugar right into that warm butter. Stir until it looks smooth and glossy like butterscotch pudding.
4. Mix in eggs & vanilla
Let the mixture cool a minute—if it’s piping hot, it’ll cook the eggs. (Ask me how I know.) Then stir in eggs one at a time, plus vanilla.
5. Dry ingredients next
Toss in the flour, baking powder, and salt. Stir until it’s all one thick, sandy batter. It might feel stiff—don’t worry.
6. Fold in the coconut
This is where it starts to smell like something good’s about to happen. Mix until everything’s combined.
7. Into the pan and bake
Spread the batter into your dish—it’ll be thick. Smooth it out as best you can. Bake for 40–45 minutes, but cover the top loosely with foil for the last 10 minutes so it doesn’t get too dark.
You’ll know it’s ready when the top has a little crackle, the edges pull away slightly, and the middle no longer jiggles when you nudge the pan.
8. Cool completely
Hardest step. But if you try to slice while they’re warm, it’s more mush than bar. Let them set up.
Want to switch things up?
Honestly, these are delicious just the way they are—but if you’re feeling playful:
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Toss in some chocolate chips – Dark, milk, white, whatever makes you happy.
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Add chopped pecans or walnuts – Especially if you like that toasted crunch.
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Sprinkle sea salt on top – Before baking. Fancy but not fussy.
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A splash of rum extract – Just a few drops. Adds a nice tropical warmth.
Storage & nibbling tips
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Room temp: Keep in a sealed container for 3–4 days (if they last that long).
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Fridge: They’ll get firmer, but still taste great chilled.
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Freezer: Wrap ’em up and freeze for up to 2 months. Defrost at room temp or pop one in the microwave for 15 seconds.
One last thing…
I don’t bake fancy all the time. But I do bake real. These bars are the kind of thing you make when life is busy but you still want something homemade on the counter. No icing. No layers. Just something soft, sweet, and straight from the heart.
If you bake them, I’d love to hear how they turn out—or if you tweak the recipe and discover something wonderful. Leave a comment, shoot me a message, or tell me what old-school recipe makes you feel like home.
Coconut Chewies
Ingredients
- 1/2 cup butter
- 2 cups brown sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups flour all-purpose
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 1/2 cups shredded sweetened coconut
Instructions
- Preheat oven to 350°F and grease an 8x8-inch baking dish.
- In a large saucepan over medium-high heat, melt the butter. Once it begins to boil, swirl the pan to prevent burning. Cook until the butter turns amber in color, then remove from heat.
- Add the brown sugar to the hot butter and stir until fully combined.
- Stir in the eggs and vanilla extract until smooth.
- Add the flour, baking powder, and salt. Stir until a thick batter forms.
- Fold in the shredded coconut and transfer the batter to the prepared baking dish.
- Bake for 40-45 minutes, covering loosely with foil during the last 10 minutes to prevent over-browning. Let cool completely before slicing into squares.
Notes
Nutrition