Step 3: Mix the Wet Ingredients
In a large mixing bowl:
- Add the melted butter.
- Stir in 1 cup brown sugar and ¼ cup granulated sugar until smooth.
- Beat in 2 eggs one at a time.
- Mix in 1½ teaspoons vanilla extract.
Step 4: Add the Dry Ingredients
Sift or whisk together the following in a separate bowl:
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
Slowly stir this dry mix into the wet mixture until just combined.
Step 5: Fold in the Coconut
Add 2 cups of shredded sweetened coconut and gently fold it into the batter until evenly distributed.
🍫 If adding chocolate chips or nuts, mix them in at this stage too.
Step 6: Pour into the Baking Dish
Spread the batter evenly into your prepared 8×8-inch pan. Use a spatula to smooth the top.
Step 7: Bake to Perfection
Bake for 25 to 30 minutes, or until the top is golden brown and a toothpick inserted in the center comes out mostly clean (a few moist crumbs are fine).
🔔 Don’t overbake — they’ll continue to firm up as they cool.
Step 8: Cool and Slice
Allow the coconut chewies to cool in the pan for at least 20 minutes before slicing into squares or bars.
👩🍳 Tips for the Perfect Coconut Chewies
- Use brown sugar for chewiness: It adds moisture and that rich caramelized flavor.
- For a tropical twist, add a handful of chopped dried pineapple or mango.
- Double the recipe and use a 9×13-inch pan for a crowd.
- Store in an airtight container at room temperature for up to 4 days, or freeze for longer shelf life.
🌴 Final Thoughts
Coconut Chewies are a tropical dream wrapped in a chewy, golden-brown bar. They’re fast to whip up, endlessly customizable, and perfect for any occasion — from lunchbox treats to weekend indulgences. Once you try these, they’re bound to become a favorite in your dessert rotation.
Want to try a gluten-free or vegan version? Let me know and I’ll customize the recipe for you!
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