Coconut Chewies

Step 3: Mix the Wet Ingredients

In a large mixing bowl:

  1. Add the melted butter.
  2. Stir in 1 cup brown sugar and ¼ cup granulated sugar until smooth.
  3. Beat in 2 eggs one at a time.
  4. 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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