Chewy Coconut Bars

The crazy best chewy coconut bars!

Chewy Coconut Bars are so simple, perfectly chewy, sweet and loaded with coconut. I love these so much!

So I bake a lot. It’s not really a huge secret. And BECAUSE I bake so much I feel like my family has a skewed version of dessert reality.

IMPRESSING my kids and husband with sweet treats has become decidedly more difficult over the years. Not that everything I make is a total winner. Of course not. But the sheer volume of dessert in my house is probably a little larger than the average home. It’s the nature of the beast.

Anyhow, what I mean to say is that when something I make, makes everyone go back for seconds (or thirds) I know I done good. Which bring me to these Chewy Coconut Bars.

They’re total simple in flavors (and prep) but undeniably delicious…crackly on the top, perfect chewy edges and loaded with coconut!

The crazy best chewy coconut bars!

The batter goes together in a pinch.

And I know I will get questions here on this about the amount of sugar in these. There is 2 full cups. Some of you will ask if you can reduce that…the answer is yes and no.

Yes, you can reduce the sugar down, and use, say, 1 1/2 cups…but the sugar also affect the chewy texture of these bars too. So if you want the full chewy effect the answer is no. Get it?

The crazy best chewy coconut bars!

Also note, that the bars tend to rise a little higher on the outside and sink a touch in the middle when they bake. It’s ok…actually it’s preferred. Those edge pieces are golden, and this is coming from an “I hate brownie edges” girl. So believe.

The crazy best chewy coconut bars!

If you can stand it, let them cool all the way before you slice them.

The crazy best chewy coconut bars!

There won’t be a crumb left. There never is in my house!

Chewy Coconut Bars
Serves: 20 bars
  • ½ cup butter
  • 2 cups light brown sugar
  • 2 eggs
  • 2 teaspoons vanilla
  • ½ teaspoon kosher salt
  • 1 teaspoon baking powder
  • 1 cup flour
  • 1½ cups sweetened flaked coconut
  1. Preheat oven to 350°F. Line a 9x9 baking dish with foil and coat with nonstick spray.
  2. In a medium saucepan melt butter over medium-low heat. Once butter is melted, continue cooking until it boils, swirling the pan constantly so the butter doesn't burn. Slowly the butter will begin to brown. Once it has reached an amber color remove from the heat and stir in the brown sugar until completely combined. Using a rubber spatula stir in the eggs, vanilla, salt and baking powder.
  3. Next stir in the flour until incorporated and then finally the coconut.
  4. Pour the batter into the prepared pan and bake for 20 minutes. The edges will be golden and the center will be almost set.
  5. Allow the bars to cool completely before cutting into squares.

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26 Comments on "Chewy Coconut Bars"

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cookbook queen

These look SO perfect — I have to try them!!


They look so delish…but I have 2 allergic to coconut people in my house…is there anything that can be used as a substitute?


Can i use unsweeted coconut?


Can i use unsweetened coconut?


What do you think almond flour and coconut oil would do to these??


Oh my gosh! These look SO good! I love coconut. Would it be really bad to add some chocolate chips too? I am sure they are super good without, but chocolate and coconut are partners in my book!

Phyllis O.

There may be 2 cups of sugar but there’s only a half cup of butter! I look for the bright side when possible.


Coconut is so tasty! These bars sound like perfection!

Rhonda Howse

I’ve tried mixing in Splenda or other sugar substitutes with my sugar before adding to the mix and this has helped maintain the consistency and feel of the sugar. And it cuts down on the amount of sugar needed.


Will it work with shredded coconut? Thanks!


Can I make it without eggs please? This looks so tempting but I am pure veg.. No eggs


So I don’to have a 9×9 pan…can I use an 8×8 or double for a 9×13???


Super fast and easy to make. They were delicious. My coworkers devoured them as well.


Have you ever tried this with chocolate chips?

I made these last night. I didn’t get a chance to try them last night. Here’s why. I baked them according to size of pan, temperature of oven and baking time according to the recipe. I let them cool for a couple of hours because they were to be for dessert after dinner. When I cut them, they were pretty much uncooked. The edges were cooked like shown in the picture and they were golden brown but unfortunately they were not cooked. I tried to salvage them by heating my oven again and returning them to bake. I left them… Read more »

Do you have to use tin foil for this recipe

L Harr

I make coconut milk every week and I’m always looking for recipes to use of the coconut after the milk is made. I doubled this recipe and added an extra egg. I used whole wheat flour, 4 cups of coconut and NO BUTTER (the no butter was an oversight but it turned out great! Saved a ton of fat and calories.) . Delicious!


Did you use cake flour or all purpose flour?