These are Chewy Coconut Bars! They are simple bars full of coconut flavour. If you love coconut, you will love these!
Okay I feel like you either love coconut or you're not a fan of it! Growing up, I didn't like it at all, but now that I'm an adult, I've grown to love it!
These bars are perfectly chewy and have coconut shreds in every bite. They come together start to finish in under 40 minutes.
For more coconut bakes, try Chewy Coconut Cookies or Oatmeal Coconut Chocolate Chip Bars.
Jump to:
Why these coconut bars are so good
- Easy to make: They come together in 10 minutes!
- Simple ingredients: All of the ingredients are ones probably already in your pantry.
- Coconut flavours: Coconut fans, this one is for you!
Ingredients Notes
Here is a list of the ingredients we will be using in these chewy coconut bars! Full and more detailed measurements can be found in the recipe card below.
- Butter: This will be melted and slightly cooled.
- Brown sugar: I used dark brown sugar, but light works as well.
- Baking soda & Baking powder: Check to make sure yours aren't expired.
- Coconut: Make sure to use unsweetened shredded coconut. You can also use sweetened, but it will sweeten the taste of your bars (obviously haha).
- Cornstarch: Adds a nice texture to the bars. You can replace this with flour if you don't have any.
- Eggs: Make sure they are at room temperature.
- Flour: I used all-purpose flour, you can also use a 1:1 gluten-free flour like Bob's.
- Vanilla: Using a high quality vanilla matters!
- Oil: Any flavourless oil works. Coconut is very drying, so I find using both butter and oil in this recipe keeps them chewy!
- White sugar: Make sure you are using granulated white sugar, and not powdered sugar.
Step by step instructions
Here is how to make and bake these Chewy Coconut Bars. You will need a 9×9 pan lined with parchment paper, two mixing bowls, a whisk, and a spatula.
Step 1 – Prep. 350℉/180℃. For easy removal of the cake, place parchment paper on the bottom and 2 sides of the pan. Then grease the other two sides and then set aside. Melt the butter and allow it to cool for 15 minutes while you prep the rest of the ingredients.
Step 2 – Mix dry ingredients. In a large-sized bowl, add in the flour, baking soda, baking powder, cornstarch, and salt. Mix together.
Step 3 - Whisk butter, oil, and sugars. In a large bowl, add melted and slightly cooled butter, oil, brown sugar, and white sugar. Whisk to combine.
Step 4 - Add in eggs and vanilla. Into the same bowl, add the eggs and vanilla. Whisk to combine, about 2-3 minutes. There should be some air bubbles.
Step 5 - Add in dry ingredients. Toss in the dry ingredients and using a spatula, gently fold to combine. Don't completely mix it in yet, leave some dry streaks.
Step 6 - Add in coconut. Stir the coconut in until no dry streaks appear.
Step 7 - Bake. Transfer the batter into the prepared pan and spread evenly. Sprinkle some white sugar on top (optional, but recommended, about 1-2 tsp total). Bake for 28-35 minutes or until a toothpick inserted comes out clean. Mine took 32 minutes.
The bars will have a slight golden edge, and a soft middle when they are done.
These chewy coconut bars are so good! Allow them to cool, slice, and enjoy!
They stay good on your counter for 2 days, and in airtight container for 1 week.
Expert Baking Tips
Here are a few baking tips from my kitchen to yours!
- Use a gram scale. I cannot emphasize this enough! It is the most accurate way of measuring your ingredients in the kitchen. This is one of my favourites.
- Use unsweetened coconut. This balances with the sugar well!
- It's better to underbake than over-bake. Keep a close eye on the bars after 25 minutes. They are ready when the edges are a golden brown, and the middle is still pale and soft.
FAQ
Can I use sweetened shredded coconut?
Yes!
Do I have to use coconut?
Yes, this is one of the main ingredients in this recipe. For an oatmeal version, check out Oatmeal Chocolate Chip Bars.
Can this recipe be doubled?
Yes, bake it in a 9×13 pan and increase the baking time by 5-10 minutes.
Check out these recipes
PS : If you enjoyed this recipe, please make sure to leave a STAR REVIEW down below! I'd love to stay connected on Instagram @taffeybakery! To get more recipes follow me on TikTok @taffeybakery!
Chewy Coconut Bars
Ingredients
- 2/3 cups butter melted (150g)
- 1/4 cup oil
- 3/4 cups dark brown sugar
- 1/2 cup white sugar
- 1 tbsp vanilla
- 2 large eggs or 3 small, at room temperature
- 1 3/4 cups all-purpose flour
- 1 3/4 cups unsweetened shredded coconut 140g
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 tbsp cornstarch
- 1/4 tsp salt
Instructions
- Preheat the oven to 350℉/180℃. For easy removal of the bars, place parchment paper on the bottom and 2 sides of the pan. Then grease the other two sides and then set aside. Melt the butter and allow it to cool for 15 minutes while you prep the rest of the ingredients.2/3 cups butter
- In a large-sized bowl, add in the flour, baking soda, baking powder, cornstarch, and salt. Mix together.1 3/4 cups all-purpose flour, 1/2 tsp baking soda, 1/2 tsp baking powder, 1 tbsp cornstarch, 1/4 tsp salt
- In a large bowl, add melted and slightly cooled butter, oil, brown sugar, and white sugar. Whisk to combine.1/4 cup oil, 3/4 cups dark brown sugar, 1/2 cup white sugar, 2/3 cups butter
- Into the same bowl, add the eggs and vanilla. Whisk to combine, about 2-3 minutes. There should be some air bubbles.2 large eggs, 1 tbsp vanilla
- Toss in the dry ingredients and using a spatula, gently fold to combine. Don't completely mix it in yet, leave some dry streaks.
- Stir the coconut in until no dry streaks appear.1 3/4 cups unsweetened shredded coconut
- Transfer the batter into the prepared pan and spread evenly. Sprinkle some white sugar on top (about 1-2 tsp, this is optional but recommended). Bake for 28-35 minutes or until a toothpick inserted comes out clean. Mine took 32 minutes.
- The bars will have a slight golden edge, and a soft middle when they are done. These chewy coconut bars are so good! Allow them to cool, slice, and enjoy!
- They stay good on your counter for 2 days, and in airtight container for 1 week.
Comments