If you’re craving something sweet, soft, and tropical, these chewy coconut bars are the answer. Bursting with coconut flavor, they strike the perfect balance between gooey and golden.
Whether you’re enjoying them as a snack, breakfast bite, or indulgent dessert, chewy coconut bars are guaranteed to satisfy coconut lovers with every buttery, rich bite.
What You’ll Need for Chewy Coconut Bars
- Butter – Melted and cooled, it brings rich moisture and that irresistible chewy texture.
- Oil – Adds an extra layer of softness, ensuring these bars don’t dry out.
- Dark Brown Sugar – Deep, molasses notes give the bars a caramelly, rich flavor.
- White Sugar – Balances the sweetness and helps with structure.
- Eggs – Provide structure and help the bars set with a soft, tender crumb.
- All-Purpose Flour – The base that holds it all together.
- Unsweetened Shredded Coconut – The star ingredient, adding tropical flavor and signature chew.
- Baking Soda & Baking Powder – Give the bars just enough lift without compromising their density.
- Cornstarch – A secret weapon for tender, bakery-style softness.
- Vanilla – Rounds out the flavor with warmth and depth.
- Salt – Enhances every sweet, toasty note.
How to Make Chewy Coconut Bars
Start by melting the butter and letting it cool slightly—this ensures the perfect texture. While that cools, whisk together the dry ingredients: flour, leavening agents, cornstarch, and salt.
In a separate bowl, combine the melted butter, oil, and both sugars, whisking until smooth. Add in the eggs and vanilla, beating until slightly airy. Gently fold in the dry ingredients, then stir in the shredded coconut until the batter is cohesive.
Spread the batter evenly in a lined 9×9-inch pan and optionally sprinkle sugar on top for a crackly finish. Bake until golden around the edges and set in the center—about 28 to 35 minutes. Let cool before slicing into chewy, coconut-packed squares.
Sweet Secrets: Tips for the Best Coconut Bars
For the chewiest texture, don’t skip the cooling step after melting the butter. It helps blend everything smoothly without overbaking the eggs.
Dark brown sugar deepens the flavor, but light brown sugar works in a pinch. Feel free to experiment with sweetened coconut if you prefer a more dessert-like finish, though unsweetened balances the sugar beautifully.
Add-ins like chopped macadamias, white chocolate chips, or a drizzle of dark chocolate can transform these bars into a more decadent treat without changing the base recipe.
Storing Your Coconut Fix
To keep your chewy coconut bars fresh, store them in an airtight container at room temperature for up to 2 days. For longer enjoyment, refrigerate for up to a week—they stay soft and flavorful.
You can also freeze the bars for up to two months. Just wrap them individually and thaw at room temperature or gently reheat in the microwave for that fresh-baked texture.
Chewy Coconut Bars
Ingredients
- 1/2 cup white sugar
- 1 tbsp vanilla extract
- 1/4 cup neutral oil
- 1 tbsp cornstarch
- 1/4 tsp fine salt
- 1/2 tsp baking powder
- 2/3 cup melted butter cooled (150g)
- 1 3/4 cups unsweetened shredded coconut 140g
- 1/2 tsp baking soda
- 3/4 cup dark brown sugar
- 2 large eggs or 3 small, room temperature
- 1 3/4 cups all-purpose flour
Instructions
- Preheat your oven to 350℉ (180℃). Prepare a 9×9 inch baking pan by lining the bottom and two adjacent sides with parchment paper. Lightly grease the remaining sides and set the pan aside. Melt the butter and let it cool for approximately 15 minutes.
- In a separate mixing bowl, combine the flour, baking powder, baking soda, salt, and cornstarch, whisking until evenly mixed.
- In a large bowl, whisk together the cooled melted butter, oil, brown sugar, and white sugar until fully combined. Add the eggs and vanilla extract to the sugar mixture and whisk vigorously for 2–3 minutes, until light and slightly aerated.
- Gently fold the dry mixture into the wet using a spatula, taking care not to fully incorporate the flour—leave some streaks. Stir in the shredded coconut until the batter becomes uniform with no visible dry patches.
- Spread the batter evenly into the prepared pan. Optionally, sprinkle 1–2 teaspoons of white sugar across the surface for a light crust. Bake for 28–35 minutes, or until a toothpick inserted into the center comes out clean—32 minutes is often ideal.
- Once baked, the edges should appear lightly golden with a soft center. Allow the bars to cool completely in the pan before slicing and serving.
