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Chewy coconut filling layered onto a buttery shortbread crust; this recipe is so simple to make I have been making it since I was a child.
This is my grandma’s recipe for Coconut Chews (one of only a few things that this grandmother made) and if you are a coconut lover, these can not be beat.
I hadn’t made these bars in years and when I baked this gluten free version of the Coconut Chews and took them to some friends and family they were an enormous hit.
I have a well-known love of coconut and these bars are some of the best coconut treats I make.
It’s a funny thing the way blogging has changed the way I think about baking and cooking. When I’m focused and working on new recipes, I tend to forget about the older family favorites.
I fell in love with these bars all over again when I made them for our guests a few weeks ago.
The Coconut Chews were the most talked about dessert and definitely one that I’ll be making again, sooner than later.
Check out all of the Gluten Free Dessert Recipes on this website!
Kitchen Tip: I use this bowl, this spatula, and this pan to make this recipe.
Coconut Chews Recipe
- Preheat the oven to 350 degrees. Grease an 8×8 pan with butter or line with parchment.
- Combine the butter, sugar, and flour for the crust in a medium mixing bowl. Stir until well-combined.
- Press the crust into the bottom of the prepared pan. Bake for 10 minutes. Remove from the oven and let cool a few minutes while finishing the rest of the recipe.
- Mix together the filling ingredients and pour over the crust. Bake 20 minutes more (25 minutes for the doubled recipe). Let cool completely before slicing.
Baking Tip: Doubling this recipe will perfectly fill a 9×13 pan. Add an additional 5-10 minutes baking time for the crust on a doubled recipe and an additional 5-10 minutes for the filling bake time.
Grandma’s Coconut Chews
Ingredients
Crust Ingredients
- 1/2 cup butter softened
- 1/2 cup sugar
- 1 cup all-purpose flour *
Filling Ingredients
- 2 eggs
- 1 teaspoon vanilla
- 1/2 cup light brown sugar
- 2 tablespoons all-purpose flour (or brown rice flour for GF recipe)
- 1 cup shredded sweetened coconut
Instructions
- Preheat the oven to 350 degrees. Grease an 8×8 pan with butter or line with parchment.
- Combine the butter, sugar, and flour for the crust in a medium mixing bowl. Stir until well-combined. Press the crust into the bottom of the prepared pan.
- Bake the crust for 10 minutes. Remove from the oven and let cool a few minutes while finishing the rest of the recipe.
- Mix together the filling ingredients and pour over the crust. Bake 20 minutes more (25 minutes for a doubled recipe). Let cool completely before slicing. Enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
{originally posted 7/6/12 – photos and recipe notes updated 4/15/21}
Here are some more coconut desserts you might like:
Pineapple Coconut Bars by Barefeet In The Kitchen
Black Bottom Coconut Squares by The View from Great Island
Coconut Cream Lush by Melissa’s Southern Kitchen
Mini Coconut Pound Cakes by Barefeet In The Kitchen
Pineapple Coconut Cake by Baked By An Introvert
Lime Coconut Snowballs by Two Peas and Their Pod
Coconut Lovers Oatmeal Cookies by Barefeet In The Kitchen
Ultimate Coconut Cream Pie by Cook Crave Inspire
I make these too..I’m 74 and my Nanny made these when I was a little girl. She called them Yum yums.
Still a favourite with my grandkids.
What a fun memory, Sue!
These bars were a Smash Hit! Brought them to a holiday party, they were gone in no time.
Compliments galore! Was asked by multiple peeps for the recipe. I doubled the recipe for the shortbread and tripled the recipe for the filling, baked in a 9×13 dish for many minutes longer than the recipe called for due to the amount of filling. Ooey, gooey and chewy with crusty edges. This is a keeper recipe! Thank you so much for sharing!
You are welcome, Kimberly. I’m always glad to read that a recipe has become someone’s favorite.
These came out great!Thanks
I’m so glad the recipe was a hit, Claudia.
I haven’t made these yet but have a question. Would it make these too sweet if I were to add a chocolate ganache on top?
A bittersweet chocolate could work if it isn’t too sweet, Janet. I recommend making the coconut chews first and tasting them before deciding whether you need or want the chocolate with them.
The recipe calls for brown sugar. Is it packed or just poured to measure?
Brown sugar is always measured packed. I hope that helps!
I had some leftover coconut that needed to be used up. These sounded yummy but they came out really oily. I followed the recipe really closely and I’m an experienced cookie baker. No idea why they’re so greasy but I won’t make them again. It’s a shame because they are really easy and don’t require a lot of ingredients.
I’m trying to think through what on earth could’ve made these bars oily and I’m not coming up with anything at all. I make this recipe regularly and have since I was a little girl. I’m sorry to hear that it didn’t work for you, but without being in your kitchen with you, it’s hard to guess what might have gone wrong this time. I’m inclined to think there might have been a measurement error.
These taste good buuuut, looked NOTHING like the photos. And like others, I had issues. The crust was made per instructions but after the 10 min mark it was still unset. Your instructions give no indication how it should look or how set it should be before putting on the filling. And a ‘few minutes’ to cool before adding the filling didn’t seem right or your definition of a few minutes possibly differs from my definition. Anyway, thanks for the recipe. It tastes delicious but turned out nothing like I expected. My hunt continues for the perfect recipe…
Thanks for your feedback. I’m glad you enjoyed the bars, but sorry to hear they looked different when you made them. Next time I make them, I’ll take a closer look at the times to see if I’m doing something differently without realizing it. Thanks!
Had pretty much the same problem as the other commentors. The base was incredibly oily and the butter to flour ratio frankly doesn’t make much sense. This isn’t a recipe I’d recommend honestly.
I’m very confused by this, Christina. I’m going to remake them next week and see if I can figure out what’s going on. I’ve made them as written for over 30 years.
Tried making these and baked the crust for 10 mins like said, and realized after I baked the bars and cooled them that the crust was like almost raw. And extremely greasy from the butter. Disappointed:(
That’s very odd. Without being in your kitchen with you, it’s hard to guess what might have gone wrong. Did you allow the crust to cool before adding the filling? Did you substitute any ingredients or change any of the steps?
This is the 2nd time I am making this within 1 week, it was so popular! Easy to make and super delicious!
I’m so glad you like the coconut chews?
I wanted something easy and sweet. OMG! I’m making a second batch. I toasted the coconut and added a few chocolate chips to the batter. Delicious! Thank you Grandma!!
I’m so glad you like them!
Haven’t made them yet. Can these be frozen? I want to make them for coffee hour at church and know a portion of them will be frozen for another day. Thanks
Yes, these will freeze nicely.
I made these, but screwed up majorly, I mixed everything together and went ahead and baked them. very good and not bad to look at either
So happy it all worked out for you!
so yummy! looking for a recipe to use up some coconut and found this one. I made it today. nice, easy recipe. I’m in an RV and my oven can be unpredictable. I had to bake it longer than the recipe says but it turned out perfect. I used unsweetened coconut because I didn’t want to take the time sweeten it but it was plenty sweet and so good. thank you!
I’m so glad you are enjoying the bars!
The base is a classic shortbread, so you only combine the butter as for pie crust and then press into the pan. Overmixing will make it oily. I adore lemon bars, and this is a nice carmel-y variation on that type of bar cookie. I’m looking forward to making it again using pecans or a mix of coconut, semisweet chocolate chips, and chopped almonds.
I’m so glad you love it!
oh my…made these today. Absolutely divine!!
thanks!!!
I’m glad you enjoyed the bars!
Hello, I was wondering whether i could reduce the added sugar in the crust and filling to 1/4 cups? I prefer a less sweet version, so what is the lowest I can go without comprimising the result too much? Thank you!
I honestly haven’t tried doing that, Joyce. I just make them the same way my grandma taught me. I’d probably try 1/3 cup first, before reducing it by half.