Coconut Chewies — What They Are
Coconut Chewies are rich, moist, chewy dessert bars (or squares) loaded with shredded coconut. They have a dense, buttery base, with a sweet chewy center. Because of the coconut, they have texture — a chewiness that appeals to coconut lovers — and a satisfying sweetness. They are ideal as a treat with tea or coffee, for potlucks, or dessert trays.
From what I found, there are several well‑known versions:
The “Coconut Chews” from CDKitchen / Food.com that use a base layer (shortening / butter, sugar, flour), then a coconut & brown sugar topping, then a final bake with frosting (orange‑lemon) optionally.
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Another simpler version (“All We Cook”) where the chewies are more like a dense coconut batter, baked in an 8×8 dish.
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I’ll combine the best from those, plus extra detail.
Ingredients
Here’s a complete list (for one full batch, ~16‑20 bars depending on size). I break into base version and optional extras / variation ingredients.
Base Ingredients
Ingredient Quantity Purpose / Note
Butter (unsalted) or shortening / margarine ½ cup (≈ 113‑115 g) Gives richness, fat for texture. Some recipes use shortening / margarine instead of butter.
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Brown sugar, packed 2 cups (≈ 400‑450 g) For sweetness + moisture + chewiness. All We Cook version uses brown sugar base.
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Eggs 2 large Bind the mixture; help set the bars.
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Vanilla extract ~2 tsp Flavor. Coconut + vanilla go very well together.
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All‑purpose flour ~1½ cups (≈ 180‑200 g) Structure. Enough to hold everything.
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Baking powder 1 tsp Helps a little lift so bars aren’t too dense.
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Salt ½ to 1 tsp Balances sweetness.
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Sweetened shredded coconut ~1½ cups (≈ 130‑150 g) The star ingredient; provides chew. All We Cook version uses 1 ½ cups.
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Optional / Variation Ingredients
Item Why / When to Use
Nuts (walnuts, pecans) chopped Adds texture + nutty flavor. Some versions of the CDKitchen “Coconut Chews” include chopped walnuts.
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Frosting / Glaze (e.g. Orange‑Lemon icing) To top the bars with extra sweetness / citrus contrast. CDKitchen version uses orange‑lemon icing.
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Margarine / shortening instead of butter If butter is unavailable, or for different texture / flavor / if easier to get.
Un‑sweetened coconut vs sweetened shredded coconut Using un‑sweetened will reduce sugar content and allow you to control sweetness; sweetened gives more chew + sweetness.
Citrus zest (lemon/orange) Brightens flavor; pairs with coconut nicely. If using an icing.
Chocolate chips or coconut chips toasted For variation, though may change texture.
Equipment & Tools
8×8‑inch or 9×9‑inch baking dish (for simpler batters) or 13×9‑inch pan (for larger CDKitchen / bar style).
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Mixing bowls
Electric mixer or beaters (for butter/sugar)
Measuring cups / spoons and scale (if precise)
Spatula
Parchment paper or grease + flour for pan
Oven pre‑heated correctly
Cooling rack
Step‑by‑Step Method
Here is a detailed, timed workflow for making Coconut Chewies. I'll present two versions: one for large bar version with base + topping + optional icing (the CDKitchen / Coconut Chews classic style), and one simpler version (All We Cook style) which is more straightforward.
Version 1: Classic Bar Style (with base + topping + optional icing)
Yield: ~24 bars (in 13×9 pan)
Total Time: ~1 hour (includes prep, first bake, topping, icing, cooling)
Preparation
Preheat the oven to 350°F (≈ 175°C). Grease a 13×9×2 inch baking pan, or line with parchment paper for easier removal.
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Prepare ingredients: measure butter/shortening, sugars, eggs, vanilla, flour, baking powder, salt, coconut, nuts (if using). Preheat over medium‑high heat duties if needed.
Base Layer: Making the Crust
Cream together the butter or shortening and powdered sugar. Some recipes use brown sugar for the base; in classic versions, the base is butter/shortening + powdered sugar.
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Blend in 1½ cups of flour. This creates a dough or crust which will form the solid base. Press this mixture evenly into the bottom of the prepared pan.
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Bake this base alone for about 12‑15 minutes, or until edges just start to get a light golden color. Do not overbake—just enough so it's set.
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Topping with Coconut Mixture
While base is baking, prepare the topping: mix brown sugar, eggs, vanilla, remaining flour (if required), baking powder, salt, and shredded coconut. Add chopped nuts if using. This mixture is moist and sweet.
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Remove the partially baked base from oven and immediately spread the coconut topping evenly over it. Return to oven. Bake another 20 minutes or until the topping is set, coconut is chewy, edges slightly golden.
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Optional Icing / Frosting
If you like, prepare the Orange‑Lemon Icing (classic topping for some versions). Typical ingredients: powdered sugar, melted butter (or margarine), orange juice, lemon juice. Mix until smooth.
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While the bars are still warm (right out of oven or shortly after), spread the icing over the top. The warmth helps it soak a bit into the top surface for more flavor. Then allow to cool completely in pan. Cool fully (on wire rack) before cutting.
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Cutting & Serving
Once cool, cut into bars (e.g. strips approx 1‑inch wide, or larger squares depending on preference). Serve. Bars keep well in airtight container.
Version 2: Simpler All‑We‑Cook Style
Yield: ~16 bars (in 8×8 pan)
Total Time: ~50 minutes
Method
Preheat oven to 350°F (≈175°C). Grease or line an 8×8‑inch baking dish.
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In a saucepan over medium‑high heat, melt butter. Optional: you can brown it slightly for flavor (light golden) if you want deeper taste.
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Remove from heat; stir in brown sugar until well combined. Then add eggs (one at a time), vanilla.
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Add flour, baking powder, salt. Stir just until combined; don’t overmix. Fold in shredded sweetened coconut.
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Pour batter into prepared pan, spread evenly. Bake for 40‑45 minutes, possibly covering with foil for the last 10 minutes to prevent over‑browning on top while center finishes.
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Remove; let bars cool fully in pan. Once cooled, cut into squares. Serve.
Tips & Tricks for Best Coconut Chewies
Here are many tips collected from sources + baking experience to ensure the texture, flavor, and appearance are just right.
Tip Why It Matters
Don’t overbake Overbaking dries out the chew; you want a moist, dense, slightly gooey / chewy center. The best chewies still have a little give.
Use room temperature eggs / butter Helps ingredients mix smoothly without lumps; more even texture.
Use good quality shredded coconut Sweetened coconut has sugar; unsweetened gives less sugar but more control. Fresh coconut (not stale) for best flavor.
Brown the butter (optional for some versions) Adds flavor — nutty, deeper profile. If doing, watch carefully so it doesn’t burn.
Line the pan or grease well To make removal & cutting easier; bars are dense so sticking can break edges.
Let cool fully before slicing Cooling helps set the structure; cuts are cleaner. Warm bars are soft and may crumble.
Cut cleanly using sharp knife; wipe between cuts Helps keep edges clean; prevents dragging coconut shreds.
Storage in airtight container To prevent bars from drying out; they lose chewiness if exposed to air. Usually keep well for several days. Refrigerate if very warm/humid.
Variations & Flavor Twists
Here are many ways to customize Coconut Chewies depending on what flavors you like or ingredients you have.
Nuts: Add chopped walnuts, pecans, macadamia nuts, or almonds for crunch.
Citrus zest: Lemon or orange zest in both batter and icing to brighten. Particularly good if using icing.
Chocolate: Add mini chocolate chips or drizzle chocolate over cooled bars. Possibly a chocolate glaze.
Toasted coconut on top: Toast some extra coconut and sprinkle on top before or after baking for crunch / visual interest.
Caramel topping: Use caramel sauce or drizzle over cooled bars.
Gluten‑free version: Use gluten‑free flour blend. Be careful since structure changes. Possibly increase binding (add extra egg) if needed.
Less sweet version: Reduce sugar slightly, use unsweetened coconut, skip icing, use milder sugars.
Spice twist: A pinch of cinnamon or nutmeg can pair well with coconut.
Timing & Workflow
Here’s how to plan your time so that making Coconut Chewies is smooth (particularly for version 1 with icing).
Phase Time Estimate
Preheating oven, gathering ingredients, lining pan ~5‑10 min
Mixing base / pressing crust (for version 1) ~5 min
First bake (base) ~12‑15 min
Preparing topping while base bakes ~5‑7 min
Baking full bars / topping ~20 min
Preparing icing (if used) ~3‑5 min
Cooling time (very important) ~30‑60 min (depending; at least until bars firm)
Cutting & serving ~5 min
For version 2 (simpler), total is shorter as no separate base + topping + icing steps.
Full Sample Recipe — Printable Version (Hybrid of Best Elements)
Here’s a full recipe you can follow, with amounts, timing, etc.
Coconut Chewies (Best Hybrid Version)
Servings: ~16‑20 bars
Pan: 9×9‑inch or similar (or 8×8 if you want thicker bars)
Ingredients
½ cup unsalted butter (≈ 113 g)
2 cups packed brown sugar (≈ 400‑450 g)
2 large eggs
2 tsp vanilla extract
1½ cups all‑purpose flour (≈ 180‑200 g)
1 tsp baking powder
½ tsp salt
1½ cups sweetened shredded coconut (≈ 130‑150 g)
Optional: ½ cup chopped pecans or walnuts
Optional: citrus zest (1 tsp lemon or orange)
Optional: chocolate chips or chocolate drizzle for topping
Icing (optional)
~1 cup powdered sugar
2 Tbsp melted butter
2‑3 Tbsp orange juice + lemon juice mix
Optional: citrus zest for flavor
Method
Preheat oven to 350°F (≈ 175°C). Grease an 8×8 or 9×9 baking dish, or line with parchment.
Melt butter and let it brown slightly (optional) until it becomes light golden and smells nutty. Watch carefully; don’t burn.
Remove from heat. Stir in brown sugar until fully combined.
Add eggs one at a time, beating or stirring well after each. Stir in vanilla extract.
In separate bowl, whisk together flour, baking powder, and salt. Add dry mixture to the wet ingredients, mixing just until combined (don’t overmix).
Fold in shredded coconut and any optional nuts or zest.
Pour batter into prepared pan, smoothing top.
Bake for about 40‑45 minutes. If edges are browning too fast, cover loosely with foil for last 10 minutes. Insert toothpick in center; it should come out with moist crumbs — not raw batter.
Meanwhile (if using), prepare the icing: mix powdered sugar, melted butter, orange + lemon juice / zest until smooth.
When bake is done, remove from oven; while bars are still warm, spread icing over top allowing it to drip slightly.
Allow bars to cool completely in pan (on wire rack). Once cool, use sharp knife to cut into bars / squares.
Store in airtight container. They’ll keep for several days at room temperature; longer (or more stable texture) if refrigerating in hot/humid climates.
Common Problems & Troubleshooting
Problem What Went Wrong How to Fix / Avoid
Bars are too dry, not chewy Overbaked, too much flour, not enough moisture (butter / sugar) Bake only until center is almost set; check moisture; don’t overbake; ensure correct ratio of sugar:butter:coconut.
Top burns before center cooks Oven too hot; shallow pan; edges thin; no foil cover Use proper pan; lower rack; possibly cover edges or top lightly with foil after color forms.
Coconut tastes raw or chewy unpleasantly Using very large coconut or unsweetened coconut that needs more bake time; not distributing coconut evenly Use fine/medium shredded coconut; fold in well; ensure sufficient bake time so coconut is cooked through.
Icing too runny or doesn’t stick Warm bars cool too fast; icing too thin; not enough powdered sugar Adjust sugar / juice ratio; apply while bars still warm; allow icing to set before cutting.
Bars crumble / fall apart Under‑binding; not enough eggs; overmixing; cutting too soon Let fully cool before cutting; ensure binding (eggs, butter) sufficient; handle carefully.
Taste too sweet / overwhelming Many sugar sources (brown sugar + sweetened coconut + icing) Reduce sugar slightly; use unsweetened coconut; skip or reduce icing; use milder sugar.
Storage & Shelf Life
Once cooled, store in airtight container to preserve chewiness and prevent moisture loss.
At room temperature: 3‑4 days typically. If it's very warm or humid, better to refrigerate.
If refrigerated, bring to room temperature before serving or warm slightly to soften.
They also freeze well: wrap bars individually (or in small blocks), store in freezer; thaw in fridge / room temp.
Flavor & Texture Profiles
Here’s what to expect and how to shape the bite:
Texture: Crisp/just golden edges; moist, dense, chewy center; coconut should be soft but with presence.
Flavor: Butter and coconut are key; brown sugar adds molasses notes; vanilla rounds it off; optional citrus icing adds brightness. Nuts or toasting coconut adds complexity.
If you like, I can send you a version of this recipe adapted with metric units and using ingredients common in Morocco (local coconut, sugar, oven temps, etc.), so it's easier to cook where you are. Would you prefer that?
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