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    Recipes » Desserts » Grandma’s Chewy Coconut Bars

    Grandma’s Chewy Coconut Bars

    Published: Jun 1, 2018 · Modified: Aug 7, 2020 by Kate Shungu · This post may contain affiliate links

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    coconut bars surrounding a typed recipe for "chewy coconut cookies"
    coconut bars stacked on top of one another, with a glass of milk in the background
    coconut bars stacked on top of one another, with a glass of milk in the background
    coconut bars stacked on top of one another, with a glass of milk in the background

    These bar cookies taste like a coconut-laden pecan pie! They’re perfect for picnics, potlucks, or simply enjoying with a cup of coffee or tea.

    chewy coconut bars stacked on top of one another with a glass of milk in the background

    I love a good bar cookie, and Grandma’s old fashioned Chewy Coconut Bars are no exception. These in particular are easy to make and way too easy to eat.

    Bar cookies are always on my list of things that I can quickly make for gatherings, picnics, baby meals, potlucks, or other times when cookies are a must but I’m short on time.

    The recipe is from my late Grandma Cay’s recipe binder. It’s a small black leather binder, filled with recipes typed on her typewriter, recipes clipped from magazines, and recipes handwritten by Grandma or her friends.

    recipe for chewy coconut cookies typed on a typewriter onto lined notebook paper

    I stumbled upon these Chewy Coconut Bars from way back when, and I knew they would be a gem. Grandma actually called them Chewy Coconut Cookies, but bars are just square cookies anyway! Here’s how to make them:

    Ingredients

    ingredients for chewy coconut bars on a white background

    • Butter, flour, and powdered sugar make up the crust of the bar cookie
    • Eggs and brown sugar form the topping
    • We’ll add coconut and nuts (either walnuts or pecans) to the topping for lots of crunch
    • Baking powder helps the cookies rise a bit
    • Salt and vanilla enhance the flavors of the cookies

    chewy coconut bars

    How to make coconut bars

    Combine melted butter, flour, and powdered sugar in a bowl. Mix gently with a spatula until combined.

    coconut bar dough in a glass bowl with a spatula

    Using clean hands, spread the dough into a 13×9 inch pan lined with parchment paper. The dough will make a very thin layer that just covers the bottom of the pan.

    raw dough in a 13x9 inch pan

    Bake the crust for 12–15 minutes, or until lightly golden brown. This step of par-baking the crust ensures that the crust gets crisp in the oven once the topping is added.

    cooked dough spread in a 13x9 inch pan

    While the crust is baking, mix the rest of the ingredients in a bowl (use the same bowl as the crust for easier clean-up).

    coconut filling for coconut bars in a glass bowl with a spatula

    After the crust par-bakes, spread the coconut mixture on top.

    hand with a spatula spreading coconut filling onto crust in a 13x9 pan

    Bake for another 18–20 minutes, or until golden brown on top.

    You’ll start to smell the brown sugar, nuts, and coconut as the bars bake—it is heavenly! You want the top to be deep golden all over, but keep an eye on the bars after about 18 minutes to ensure that they don’t burn.

    chewy coconut bars

    Grandma’s Chewy Coconut Bars are like a coconut meets pecan pie. They’re quick to make and you can easily double or triple the recipe for a big crowd.

    They’re delicious as an after-school snack, dessert, or as an afternoon treat with a cup of coffee or tea.

    FAQs

    Should I use sweetened or unsweetened coconut?
    The choice is yours! I’ve made them both ways, and they are equally as delicious. Use whichever one you have on hand.

    Can I make this in a different size pan?
    The original recipe calls for a 12×9 inch pan. If you have a pan that size, use that. You can also use a 13×9 inch pan, but the bars will be a little thinner, and you’ll have to work a little harder to make the dough stretch to all of the corners of the pan. I’ve made them in both a 12×9 and a 13×9 inch pan with good results.

    Here are a few more of Grandma’s cookie recipes!

    Grandma’s Classic Ginger Cookies

    Grandma’s Snowball Cookies

    Grandma’s Cocoa Drops

    Grandma’s Do Re Mi Cookies

    Grandma’s Rum Balls

    coconut bars stacked on parchment paper with a glass of milk

    Grandma's Chewy Coconut Bars

    Published by Kate
    These bars taste like a coconut-laden pecan pie!
    4.58 from 7 votes
    Print Recipe Pin Recipe Rate this Recipe
    Prevent your screen from going dark
    Prep Time 10 mins
    Cook Time 35 mins
    Total Time 45 mins
    Course Dessert
    Cuisine American
    Servings 15 bar cookies
    Calories 259 kcal

    Ingredients
      

    • ½ cup (1 stick) unsalted butter, melted
    • 1 cup flour
    • ¼ cup powdered sugar
    • 2 eggs, beaten
    • 1½ cups brown sugar
    • 2 tablespoons flour
    • 1 cup walnuts or pecans, chopped
    • ¾ cup coconut (sweetened or unsweetened is fine)
    • ¼ teaspoon baking powder
    • ½ teaspoon kosher salt
    • 1 teaspoon vanilla

    Instructions
     

    • Preheat oven to 350°F.
    • Place the melted butter, 1 cup flour, and ¼ cup powdered sugar in a large bowl. Stir until just combined.
    • Pat into a 9x12 inch pan (a 9x13 inch pan works, too). Bake in the preheated oven for 12–15 minutes, or until just golden brown.
    • Meanwhile, place the remaining ingredients in the same large bowl. Stir just until combined.
    • Spread the mixture over the partially baked crust, and return to the oven. Bake for 18–20 minutes, or until golden all over the top. Remove from the oven and allow to cool for 20 minutes.
    • Cut into squares while still slightly warm.

    Notes

    These make a thin bar cookie. Both the crust and the filling should be spread in an even layer to cover the pan. 
    I've made these with both sweetened and unsweetened coconut, and didn't notice much of a difference. Make them with whichever shredded coconut that you have on hand! 

    Nutrition

    Serving: 1barCalories: 259kcalCarbohydrates: 34gProtein: 3gFat: 13gSaturated Fat: 6gCholesterol: 38mgSodium: 112mgPotassium: 96mgFiber: 1gSugar: 25gVitamin A: 221IUVitamin C: 1mgCalcium: 36mgIron: 1mg
    Keyword coconut bars
    Tried this recipe?Follow me at @giftofhospitality and let me know how you liked it!
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    kate

    About Kate

    I’m a believer, wife, mom, and big fan of old cookbooks. I live in Chicago with my husband and two young sons. I love discovering old fashioned recipes that will transport you back in time! Read more...

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    1. Jennifer says

      June 27, 2018 at 6:28 pm

      I miss baking with my grandmother. She’s been gone nearly 25 years now. I love that you included a photo of your grandmother’s recipe with the bars, which look delicious!

      Reply
      • Kate Shungu says

        July 01, 2018 at 5:21 pm

        Thank you, Jennifer! I miss baking with my grandma, too. I’m grateful for recipes and memories that live on! 🙂

        Reply
    2. Joy Eshleman says

      June 06, 2018 at 10:02 pm

      I found you! This may not seem like a big deal but I truly haven’t ventured into the blogging culture and I often see on your IG account your mention of your blog. So I googled your IG name and found you! Yay!

      You have a gift Kate! The way you write is welcoming and inspiring and inviting all bundled together. It makes me want to run into my kitchen and start pulling out ingredients to bake! I hope when I move to the city we can have some times to do this together!

      Anyway, just wanted to reach out and say I’m excited for your influence to people who desire connection around the table and want to learn the art of hosting and making amazing food! Hope to see you soon! Joy

      Reply
      • Kate Shungu says

        June 07, 2018 at 7:49 am

        Thank you so much, Joy! Your kind words and support really mean so much to me. And I would LOVE to hang out in the kitchen with you. Let’s plan it once you move!

        Reply

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