Grandma’s Coconut Chews

4.54 from 32 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.

Prep Time5

Servings: servings

Calories: 235kcal

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 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 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 + 1/3 cup potato starch can be substituted for the all-purpose flour in the crust recipe 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.

Nutrition