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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 made this today, cooked the crust and the filling longer than required. it did not set so was runny and collapsed when cut….I need it for someone that requires gluten free so will have to redo….it clearly needs longer cooking time..
Hi! What kind of coconut did you use…dessicated or fresh grated?
Thanks!
I use shredded sweetened coconut. You should be able to find it in any grocery store in the baking aisle. Happy baking!
Whoa these were good! I only added 1/4 cup brown sugar because I was using sweetened coconut – I also upped that to 1.5 cups. These were perfect, even with the shortbread which I’m always worried I’m going to get wrong. Will definitely make again!
Has anyone ever added a layer of raspberry jam over the shortbread cust before the coconut?
I’ve never tried it, but I bet it would work and it sounds delicious!
I’ll let you know when I try it. But first, can’t wait to try the original!
Thank you for the recipe. Is it ok to toast the coconut before baking?
It will be great toasted as well. Enjoy!
Can coconut flour be used instead?
Coconut flour is not a 1:1 swap in this recipe.
Love coconut. Gonna make these 🙂
I would like to get some of your recipies especially coconut and also caramel recipies.
I made these today, and used the recipe exactly as shown, however, the bottom crust did not set up, and when baked was soft and greasy! I have been baking for over 50 years, and never have had this happen before! When I added the topping, and baked for the remaining 20 minutes, it looked fine coming out of the oven, but when I tried to cut them when cooled discovered the same thing. The bottom crust was like dough, and falls apart at a touch! What in the world??
I had this exact same thing happen and I have been making this type of base for years. I compared some of my other recipes for squares and I believe the crust here may have too much sugar – I feel that 1/4 cup of sugar would be better.
Did you bake the crust before layering it? It should’ve been fully baked and “set up” before you poured the coconut layer over it. I’ve been making this recipe for years and I’ve never had that happen.
These are exactly like a recipe my mom used to make, except hers also included 1/2 C chopped walnuts in the filling. They are a family favorite! She also sprinkled them with powdered sugar when they’re cool, too. What great memories you just brought back for me! Thank you. ❤🍪
I love coconut and will definitely try this recipe. Have you ever places a chocolate ganache on top?
This popped up on Facebook today. They have just come out of the oven, the smell is divine.. I added apricot jam to mine on top of the shortbread Base adding the topping. It can’t cool down fast enough…. Need to try one. Yum
Just made these, they are amazing 😉 so easy to make.
Thanks Granma.
I made these today exactly according to the recipe. The crust did not set up. They smelled wonderful but were just too greasy and soft.
Did you bake the crust before layering the coconut over it? The crust should’ve been “set up” before you layered it.
Gosh!! I wish I could pick and eatbone right now😄😄👍
Made this recipe yesterday and had to let you know that they are awesome! Super easy to make and taste sooo good. I strayed a bit though and added 1/3 of a cup of mini chocolate chips to the coconut. Really good. Thanks for posting this classic!
Helen
I’ve made these twice now. My husband loves them. And I like that they are quick and easy
It seems to be very easy to bake
The recipe for the crust is here, but not the recipe for the filling! Help!
The crust and the filling recipes are both listed here.
How do I get the recipe