Grandma’s Chewy Coconut Bars

Grandma’s recipe for Chewy Coconut Bars taste like a coconut-laden pecan pie! They’re perfect for picnics, potlucks, or simply enjoying with a cup of coffee or tea.

five chewy coconut bar cookies stacked up next to a glass of milk with a pink straw.

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, like these Toll House Cookie Bars, are always on my list of things that I can quickly make for gatherings, picnics, baby meals, or potlucks. They’re quick and easy, and a hit with all ages.

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.

lined notebook paper with a typewriter written recipe for coconut bars, surrounded by squares of coconut bar cookies.

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!

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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 bar cookies on a piece of crumpled white parchment.

How to make Grandma’s chewy 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 bar cookies on crumpled white parchment paper.

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.

Can I make coconut bars in advance?

For best results, Coconut Bars can be made 1–2 days in advance of serving them.

Store any leftover bars tightly covered at room temperature for up to 1 week.

Frequently Asked Questions

Can I freeze coconut bars?

Freeze coconut bars in an airtight container for up to 3 months. Place parchment paper, wax paper, or plastic wrap between the layers if you stack them to prevent them from sticking together.

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.

square coconut bars on white parchment next to a glass of milk.

Variations

Here are a few ideas to make this coconut bar cookie your own.

  • Substitute more coconut in place of the pecans/walnuts.
  • Use pecans instead of walnuts (or a mix of both).
  • Add ½ cup mini chocolate chips.
  • Add the zest of one orange to the batter (add it when you whisk the eggs).

More bar cookies

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

Also, these aren’t bars, but they are Grandma’s MOST famous recipe: Grandma’s Rum Balls. Yes, you can taste the rum!

Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ rating and/or comment below!

📖 Recipe

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!
4.73 from 11 votes
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
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
  • 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 9×12 inch pan (a 9×13 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! 
Coconut bars will keep in an airtight container at room temperature for up to one week. You can also freeze them for up to 3 months. 

Nutrition

Serving: 1barCalories: 259kcalCarbohydrates: 34gProtein: 3gFat: 13gSaturated Fat: 6gCholesterol: 38mgSodium: 112mgPotassium: 96mgFiber: 1gSugar: 25gVitamin A: 221IUVitamin C: 1mgCalcium: 36mgIron: 1mg
Keyword coconut bars
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4 Comments

  1. 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!

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

  2. 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

    1. 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!

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