Grandma’s Coconut Chews

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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.

You're going to love these Coconut Chews!

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.

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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.

Coconut Chews

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

  1. Preheat the oven to 350 degrees. Grease an 8×8 pan with butter or line with parchment.
  2. Combine the butter, sugar, and flour for the crust in a medium mixing bowl. Stir until well-combined.
  3. 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.
  4. 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.
Grandma's Coconut Chews are a family favorite!

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.

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Grandma's Coconut Chews are a family favorite!

Grandma’s Coconut Chews

4.55 from 35 votes
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. 
Pin Print Review
Prep Time: 5 minutes
Servings: 12 servings

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

* Gluten Free Alternative: 2/3 cup brown rice flour + ⅓ cup potato starch can be substituted for the all-purpose flour in the crust recipe above.
Doubling this recipe will perfectly fill a 9×13 pan. Add an additional 5-10 minutes baking time for the crust a doubled recipe and an additional 5-10 minutes for the filling.

Nutrition

Calories: 235kcal · Carbohydrates: 27g · Protein: 3g · Fat: 13g · Saturated Fat: 10g · Trans Fat: 1g · Cholesterol: 48mg · Sodium: 84mg · Potassium: 78mg · Fiber: 2g · Sugar: 18g · Vitamin A: 276IU · Vitamin C: 1mg · Calcium: 18mg · Iron: 1mg
Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!

{originally posted 7/6/12 – photos and recipe notes updated 4/15/21}

Grandma's Coconut Chews

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

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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Sue Miller says

    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.

  2. Kimberly says

    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!5 stars

  3. Janet K says

    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?4 stars

    • Mary Younkin says

      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.