Coconut Chewies—a classic, chewy, and incredibly sweet bar cookie that is a staple in places like Utah (often called a “daddy cookie” there) and the American South. If you like macaroons but want something denser and more buttery, this is the recipe for you.
These are gloriously sticky, sweet, and have a perfect texture: crinkly top, chewy center, and crispy edges.
Here is the definitive recipe for Coconut Chewies.
Coconut Chewies
Yields: 24-36 bars (depending on size)
Prep time: 10 minutes
Bake time: 25-30 minutes
Ingredients
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½ cup (1 stick) unsalted butter, melted
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2 cups light brown sugar, firmly packed
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3 large eggs
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1 teaspoon vanilla extract
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1 ½ cups all-purpose flour
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1 teaspoon baking powder
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¼ teaspoon salt
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2 cups sweetened shredded coconut
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1 cup chopped pecans or walnuts (optional, but traditional)
Instructions
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Preheat & Prep: Preheat your oven to 325°F (165°C) . Grease a 9×13 inch baking pan or line it with parchment paper (leaving a little overhang on the sides makes lifting them out easier).
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Mix Wet Ingredients: In a large bowl, combine the melted butter and brown sugar. Stir until smooth. (The mixture will look like wet sand). Beat in the eggs one at a time, then stir in the vanilla. Mix until the batter is smooth and glossy.
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Add Dry Ingredients: In a separate small bowl, whisk the flour, baking powder, and salt together. Gradually add the dry ingredients to the wet mixture, stirring just until combined. Do not overmix.
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Fold in Coconut: Fold in the shredded coconut (and the nuts, if using) until they are evenly distributed throughout the thick batter.
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Bake: Spread the batter evenly into the prepared pan. It will be a thick layer. Bake for 25–30 minutes.
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Look for the Doneness Cues:
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The top should be golden brown and look “crinkly” or crackly.
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The edges will be pulling away slightly from the sides of the pan.
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A toothpick inserted into the center should come out with moist crumbs (not wet batter). Be careful not to overbake; you want them chewy, not dry.
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Cool Completely: This is the hard part! You must let them cool completely in the pan before cutting. If you cut them while warm, they will crumble. They firm up as they cool.
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Cut: Once cool, lift them out using the parchment paper (if used) and cut into squares.
Tips for Perfect Coconut Chewies
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The Brown Sugar: Using light brown sugar keeps them moist and gives that classic caramel-like flavor. Dark brown sugar will make them even richer.
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Toasting the Coconut (Optional): For an even deeper flavor, you can toast the coconut lightly in a dry pan before adding it to the batter. Watch it carefully—it burns fast!
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The Nuts: While optional, chopped pecans or walnuts add a fantastic crunch that contrasts with the chewy coconut. They are very traditional in Southern versions of this cookie.
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Storage: Keep them in an airtight container at room temperature. They actually get better and stickier the next day.
Why are they called “Chewies”?
Unlike a cake, these have a dense, fudge-like texture. The high ratio of brown sugar to flour, combined with the coconut, creates that signature chewy bite that gives them their name.
Enjoy your sweet, buttery, coconutty treat!