Coconut Chewies

 

Introduction

Coconut Chewies are rich and buttery dessert bars with a perfectly chewy texture and nutty coconut flavor. Think of them as a cross between a blondie and a macaroon—golden on the edges, soft in the center, and irresistibly delicious. Rooted in Southern-style baking traditions, these bars became popular for their simplicity and flavor. With just a handful of pantry staples, you can create a bakery-worthy treat that’s ideal for potlucks, bake sales, holiday trays, or just when a sweet craving strikes.

Ingredients

• 1 cup (2 sticks) unsalted butter, melted and slightly cooled

• 2 cups light brown sugar, packed

• 2 large eggs

• 2 teaspoons vanilla extract

• 2 cups all-purpose flour

• 1 teaspoon baking powder

• ½ teaspoon salt

• 2 cups sweetened shredded coconut

• ½ cup chopped pecans or walnuts (optional, for crunch)

Instructions

Step 1 – Prep the Pan
Preheat oven to 350°F (175°C). Grease and line a 9×13-inch baking pan with parchment paper.

Step 2 – Mix the Wet Base
In a large mixing bowl, whisk together melted butter and brown sugar until smooth and glossy. Add eggs and vanilla extract, mixing until fully combined.

Step 3 – Combine Dry Ingredients
In a separate bowl, whisk flour, baking powder, and salt. Slowly fold this into the wet mixture until just combined.

Step 4 – Add Coconut & Nuts
Gently fold in shredded coconut and chopped nuts (if using). The batter will be thick.

Step 5 – Spread & Bake
Spread batter evenly into the prepared pan. Bake for 25–30 minutes, until edges are golden brown and center is set. Do not overbake.

Step 6 – Cool & Slice
Let bars cool completely in the pan before slicing into squares or rectangles.

Tips & Variations

• Toast half the coconut for deeper flavor.

• Bake 25 minutes for gooier chewies, 30 minutes for a firmer bite.

• Add chocolate chips for a coconut-chocolate twist.

• Store in an airtight container at room temperature up to 4 days, or freeze for longer storage.

History

Coconut desserts gained popularity in the U.S. during the late 19th and early 20th centuries, when coconut became widely imported. In Southern kitchens, bakers put a twist on blondie-style bars by adding coconut and nuts, giving birth to these chewy, tropical-inspired treats. Today, Coconut Chewies remain a timeless favorite at church gatherings, holiday spreads, and bake sales.