Introduction:
Coconut Chewies are soft, chewy dessert bars with a golden top and a gooey, coconut-packed center. They’re incredibly simple to make—no frosting, no layering, just a one-bowl batter baked into rich, buttery bars. Sweet but not overwhelming, they’re perfect for potlucks, bake sales, or a quick homemade treat with coffee or tea. If you love coconut macaroons but prefer something softer and more brownie-like, these are for you.
Ingredients:
- ½ cup (1 stick) unsalted butter, melted
- 2 cups light brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 2 cups sweetened shredded coconut
Instructions:
- Preheat oven to 350°F (175°C). Grease or line a 9×13-inch baking dish with parchment paper.
- In a large bowl, whisk together melted butter and brown sugar until smooth.
- Add eggs and vanilla; mix well.
- Stir in flour, baking powder, and salt until just combined.
- Fold in shredded coconut. Batter will be thick.
- Spread evenly into the prepared baking dish.
- Bake for 25–30 minutes, or until the edges are golden and the center is set but still soft.
- Cool completely in the pan before cutting into bars.
Storage:
- Store in an airtight container at room temperature for up to 4 days.
- For longer storage, refrigerate for up to 1 week, or freeze for up to 2 months (wrap tightly in plastic wrap and foil).