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.Coconut Chews
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.Get New Recipessent to your inbox!Sign me up!We never share your information with third parties and will protect it in accordance with our Privacy Policy.
Grandma’s Coconut Chews
4.69 from 22 votesChewy 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. SavePinPrintReviewPrep Time: 5 minsServings: 12 servings
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
* 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 9×13 pan. Add an additional 5-10 minutes baking time for the crust a doubled recipe and an additional 5-10 minutes for the filling.
