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 that she 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. They 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.
- 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
- 1 cup shredded sweetened coconut
- Preheat the oven to 350 degrees. Grease an 8x8 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 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. Enjoy!
Gluten Free Alternative: 2/3 cup brown rice flour + 1/3 cup potato starch can be substituted for the all-purpose flour in the crust ingredients above.
Doubling this recipe will perfectly fill a 9x13 pan. Add an additional 5-10 minutes baking time for the crust a doubled recipe and an additional 5-10 minutes for the filling.
{originally posted 7-6-12 – photos and recipe notes updated 7-11-16}
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
Andi Larkin says
Disappointed in this recipe. I made the doubled batch and the shortbread was so thick. And the coconut filling barely covered. So I made it again and doubled and a half the filling and the regular for the shortbread. So much better!!
Emma says
Is the sugar in this recipe supposed to be powdered or regular? I made it as written, with regular sugar, and found as others did that the base layer was very goopy. I baked it an extra 20 minutes to get it even close to firming up, but it still didn’t come out like most shortbread bases in other recipes I’ve used. The main difference, looking at them, is this recipe has about twice as much sugar in it for the proportion of butter/flour, and many of those recipes specify powdered sugar. Shortbread should usually be a 1:2:3 ratio of sugar:butter:flour.
I will likely try them again with that ratio of ingredients, because the coconut filling part was really yummy!
Joy says
Should I try and attempt to make THIS? Is it worthy
Mely says
This is an old Betty Crocker recipe. Use powdered sugar and at least double the topping. It’s AMAZINF.
Mely says
I much prefer replacing the coconut with pecans. Try it out!
Marissa says
Salted or unsalted butter? Thanks.
Mary says
I use salted butter in all of my recipes.
Joan says
The filling ingredents arnt there
Mary Younkin says
The filling ingredients are listed directly below the crust ingredients, Joan.
Kya says
I’m with you about forgetting old favorite recipes. When I was in college, my roommates and I made this almost every week. We got it from the Betty Crocker cookbook. The recipe was called “pecan bars,” but included an option to replace the pecans with shredded coconuts. I don’t think I’ve ever made this for my kids, who are now both grown and flown. Thanks for bringing back some great memories.
Mary Younkin says
What a great memory, Kya!
Fay says
Are they suppose to be runny and jiggling when the 20 minutes is up? Do they set up? I’m a baker and I dont know what kind of mess this is going to be??
Mary Younkin says
They need more baking time if they’re runny. It’s soft bar, but it doesn’t “jiggle.”