Coconut Chewies – Soft, Chewy, and Irresistibly Addictive!
Craving something sweet, tropical, and incredibly easy to make? These Coconut Chewies are the perfect treat. With a soft and chewy texture, hints of caramel from brown sugar, and the rich flavor of coconut in every bite, they’re the kind of dessert that disappears as soon as they hit the table.
Whether you’re hosting a party, preparing for the holidays, or just want a quick homemade dessert, this recipe is for you!
Ingredients
Dry Ingredients:
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- A pinch of salt
- 1 cup shredded coconut (sweetened or unsweetened, your choice)
Wet Ingredients:
- 1/2 cup unsalted butter, melted and slightly cooled
- 1 cup light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup sweetened condensed milk
Instructions
1. Preheat the Oven:
Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper or lightly grease it.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, and salt. Stir in the shredded coconut until evenly distributed.
3. Make the Wet Base:
In another large bowl, mix together the melted butter and brown sugar until smooth and glossy. Add the egg and vanilla extract and whisk until well combined.
4. Combine:
Gradually add the dry mixture to the wet ingredients. Stir in the sweetened condensed milk until a thick, sticky batter forms.
5. Bake:
Pour the batter into the prepared pan and smooth out the top. Bake for 25–30 minutes, or until the edges are golden and the center is set but still slightly soft.
6. Cool & Slice:
Let the bars cool completely in the pan before slicing into squares. For extra chewiness, refrigerate for 30 minutes before cutting.
Optional Add-Ins:
- 1/4 cup chocolate chips (white or dark)
- 1/4 cup chopped toasted almonds for crunch
- A pinch of cinnamon for warmth and depth
Tips for Success:
- Don’t overbake – Coconut chewies should be slightly gooey in the center.
- Use unsweetened coconut if you want more control over sweetness.
- Store in an airtight container at room temperature for 4–5 days or refrigerate for up to 2 weeks.