What the heck is this?
Imagine biting into a soft, buttery bar that’s got crispy golden edges and a chewy, coconut-packed center that practically melts in your mouth. That, my friend, is a Chewy Coconut Bar—and it’s about to become your new go-to for bake sales, last-minute potlucks, or straight-up 10pm cravings. These bars are rich, gooey, sweet (but not too sweet), and they strike the perfect balance between soft and sticky. Basically, they’re like a macaroon and a blondie had a delicious baby.
The best part? They come together in one bowl, don’t require any mixers or chill time, and bake up beautifully with minimal effort. Whether you’re a full-blown coconut fan or just coconut-curious, these bars are here to win you over.
Why You’ll Love This Recipe
- They’re chewy, golden, and full of coconut flavor
- One bowl = less cleanup, more snacking
- No weird ingredients—just pantry staples
- Ready in under 40 minutes from start to finish
- They freeze beautifully (if they make it that far)
- Great for gifting, packing, or hoarding for yourself
The Good Stuff You’ll Need
Here’s everything you need to whip up a batch of these coconut gems:
- 1/2 cup (1 stick) unsalted butter, melted
- 1 cup light brown sugar, packed
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 2 cups sweetened shredded coconut
Optional (but awesome) add-ins:
- 1/2 cup chopped toasted pecans or walnuts
- 1/2 cup mini chocolate chips or white chocolate chips
- A sprinkle of flaky sea salt on top (for drama and balance)
Let’s Do This
You’re just a few steps away from chewy coconut bliss. Here’s how to make it happen:
Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving a bit of overhang on the sides for easy lifting later. Give it a light spray with cooking spray just to be safe.
Step 2: Stir It All Together
In a large mixing bowl, whisk together the melted butter and brown sugar until smooth and glossy. Add the eggs, vanilla, and salt, and whisk again until fully combined.
Dump in the flour and stir with a spatula until just combined—don’t overmix, or the bars might lose that soft texture. Fold in the shredded coconut and any optional add-ins until everything is evenly distributed.
Step 3: Bake to Perfection
Spread the batter evenly in your prepared pan. It’ll be thick, so use a spatula or the back of a spoon to smooth it out. Bake for 25–30 minutes, or until the edges are golden brown and the center looks set but still slightly soft. A toothpick should come out with a few moist crumbs—don’t overbake!
Step 4: Cool and Slice
Let the bars cool completely in the pan (seriously—don’t rush this or they’ll fall apart). Once cool, lift them out using the parchment and cut into 16 squares. Admire their golden tops and chewy texture before devouring.
Serving Suggestions
- Warm with a scoop of vanilla ice cream = dessert heaven
- Cut into small bites and dip in chocolate for a fancy treat
- Pack in lunchboxes or picnic baskets for the ultimate chewy snack
- Drizzle with caramel or sweetened condensed milk for extra indulgence
Switch It Up
- Use unsweetened coconut for a slightly less sweet version
- Try adding a splash of coconut extract for extra coconut flavor
- Fold in dried pineapple bits or chopped dates for a tropical twist
- Bake in a 9×9 pan for slightly thinner bars with crisper edges
- Add a swirl of Nutella or peanut butter before baking (thank me later)
Make-Ahead Tips
- Store in an airtight container at room temp for up to 4 days
- Freeze sliced bars in a zip-top bag for up to 2 months—thaw at room temp
- Want to bake ahead for a party? These taste even better the next day
- You can double the recipe and bake it in a 9×13 pan for a crowd
Questions People Actually Ask
Q: Can I use unsweetened coconut?
Yes! The bars will be a little less sweet and more toasty in flavor, which some folks love. Totally your call.
Q: Can I make this gluten-free?
Yup. Swap the all-purpose flour for a good gluten-free blend (like Bob’s Red Mill 1:1) and you’re good to go.
Q: Do I need a mixer?
Nope. One bowl, one spatula, and a whisk are all you need. Lazy baking at its finest.
Q: Why are my bars dry?
They were probably overbaked. Pull them out when the center still looks slightly soft—they’ll continue to cook a bit as they cool.
Chewy Coconut Bars: The Gooey, Golden Bars You Didn’t Know You Needed (Until Now)
- Total Time: 27 minute
- Yield: 16 bars 1x
Description
Imagine biting into a soft, buttery bar that’s got crispy golden edges and a chewy, coconut-packed center that practically melts in your mouth. That, my friend, is a Chewy Coconut Bar—and it’s about to become your new go-to for bake sales, last-minute potlucks, or straight-up 10pm cravings. These bars are rich, gooey, sweet (but not too sweet), and they strike the perfect balance between soft and sticky. Basically, they’re like a macaroon and a blondie had a delicious baby.
Ingredients
Here’s everything you need to whip up a batch of these coconut gems:
1/2 cup (1 stick) unsalted butter, melted
1 cup light brown sugar, packed
2 large eggs
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
1 cup all-purpose flour
2 cups sweetened shredded coconut
Optional (but awesome) add-ins:
1/2 cup chopped toasted pecans or walnuts
1/2 cup mini chocolate chips or white chocolate chips
A sprinkle of flaky sea salt on top (for drama and balance)
Instructions
Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving a bit of overhang on the sides for easy lifting later. Give it a light spray with cooking spray just to be safe.
Step 2: Stir It All Together
In a large mixing bowl, whisk together the melted butter and brown sugar until smooth and glossy. Add the eggs, vanilla, and salt, and whisk again until fully combined.
Dump in the flour and stir with a spatula until just combined—don’t overmix, or the bars might lose that soft texture. Fold in the shredded coconut and any optional add-ins until everything is evenly distributed.
Step 3: Bake to Perfection
Spread the batter evenly in your prepared pan. It’ll be thick, so use a spatula or the back of a spoon to smooth it out. Bake for 25–30 minutes, or until the edges are golden brown and the center looks set but still slightly soft. A toothpick should come out with a few moist crumbs—don’t overbake!
Step 4: Cool and Slice
Let the bars cool completely in the pan (seriously—don’t rush this or they’ll fall apart). Once cool, lift them out using the parchment and cut into 16 squares. Admire their golden tops and chewy texture before devouring.
Notes
Warm with a scoop of vanilla ice cream = dessert heaven
Cut into small bites and dip in chocolate for a fancy treat
Pack in lunchboxes or picnic baskets for the ultimate chewy snack
Drizzle with caramel or sweetened condensed milk for extra indulgence
- Prep Time: 10 minutes
- Cook Time: 25–30 minutes
Nutrition
- Calories: ~210 kcal per bar
- Carbohydrates: ~26g
- Protein: ~2g