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
{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
Dorothy says
Very good recipe as written. No changes needed! Thanks for sharing this yummy recipe Mary.
Mary Younkin says
I’m so glad that you like it, Dorothy.
Ashley says
I just made these! They are good. Mine aren’t super coconuty, I wonder if it’s because I used unsweetened. Either way they’re a good, super easy, sweet shortbread dessert! Btw – I cut the butter and sugar in half and used coconut oil and apple sauce and it totally works!
Carol Manson says
They were horrible. Tasteless. I tasted a tiny piece and had to feed them to the birds.
Mary Younkin says
I can not even fathom what went wrong here, Carol. Did you substitute any ingredients? Were you using sweetened coconut? My best guess is that one of the ingredients was off or had gone bad.
Bea says
Hi Mary, I can’t wait to make these! I’m such a coconut fanatic so these are definitely going to be a favorite. Thanks so much!!!
Mary Younkin says
I hope that you love them as much as we do, Bea!
Beth says
I made these yesterday and wish I hadn’t! I couldn’t stop eating them. Delicious and so easy to make.
Mary Younkin says
I’m so glad you like them, Beth!
Nicole Q says
I just baked a double batch of these today. My guys loved them! Thank you for including the modified baking times for doubling the recipe!
Mary Younkin says
I’m so glad you like them!
Pamela Schuette says
How long will these keep?
Mary Younkin says
They will keep nicely for a few days, Pamela.
Mary says
I couldn’t wait until they were cooled down,to try. They are delicious 😋 I doubled the recipe also added chocolate chips to the top of one half.
Mary Younkin says
Oh! I’ve never tried it with chocolate, Mary. I bet that was delicious. I’m glad you’re enjoying the recipe.
LAUREN CLEAR says
How well do you think these would mail for a birthday gift?
Mary Younkin says
Lauren – That is a good question. . . I have never tried that but they are a firm shortbread so I think they will hold up fine. My concern would be how long they might take to get there, they could be stale.
Michelle Ethridge says
Hello!! Are there any changes that I make for high altitude?
Mary Younkin says
I don’t believe so, Michelle. There are not any leavening agents (baking powder, baking soda or yeast) so I don’t think any changes are necessary.
Mimi says
Very chewy, very tasty, very easy. Thank you for this recipe.
Mary Younkin says
Thank you, Mimi.
Leann St Mary says
Can these be made ahead and frozen?
Mary Younkin says
They could be, Leann.