Coconut Chewies – A Filipino Heritage Dessert That Stays Chewy, Soft, and Irresistible
Some recipes are more than food—they’re family history baked into every bite. Coconut Chewies are exactly that: cloud-soft bars swirled with caramelized muscovado sugar and toasted coconut. My Lola Rosa first baked them in her Manila nipa hut in 1946, after the war left her with little more than courage and coconuts.
For nearly eight decades, these bars have been the star of fiestas, rainy afternoons, and family gatherings. Sweet, chewy, and full of tropical flavor, they’re proof that the simplest ingredients can become the most unforgettable desserts.
Why You’ll Love This Recipe
Chewy, soft bars that never dry out
Perfectly toasted coconut for nutty depth without bitterness
Bakes in one pan—easy prep and cleanup
Kitchen fills with warm, tropical aroma while baking
Authentic Filipino dessert with a story worth sharing
Ingredients
- ½ cup salted butter, melted (until just foamy)
- 2 cups muscovado sugar, packed tightly
- 2 farm-fresh eggs, room temperature
- 2 teaspoons vanilla extract (homemade if possible)
- 1½ cups unbleached flour, sifted twice
- 1 teaspoon aluminum-free baking powder
- 1 teaspoon salt
- 1½ cups desiccated coconut, toasted 5 minutes and cooled
- 1 teaspoon panocha syrup (optional, Lola’s secret flavor booster)
Equipment
- Dry skillet (for toasting coconut)
- Mixing bowls
- Whisk and spatula
- 9x13-inch greased baking pan
- Banana leaves or foil (for storage)
Step-by-Step Instructions
1. Toast the Coconut
Heat a dry skillet until warm. Add coconut and toast for 5 minutes until golden and fragrant. Cool for 5 minutes—this keeps the bars chewy instead of soggy.
2. Mix the Batter
Whisk melted butter and muscovado sugar until smooth. Add eggs and vanilla, mixing gently until combined.
In a separate bowl, sift together flour, baking powder, and salt. Fold the dry mixture into the wet in just a few strokes—overmixing makes the bars tough. Gently fold in toasted coconut and panocha syrup.
3. Bake to Perfection
Preheat oven to 350°F (175°C). Pour batter into a greased 9x13-inch pan. Press a little extra coconut on top for a golden crust. Bake for 25–30 minutes, until the edges are set and the top is golden-brown.
4. Rest and Serve
Let bars cool for at least 1 hour before slicing. Cut into diamond shapes and serve warm with strong tea.
Pro Tips
- Always toast coconut—raw coconut makes the bars flat and flavorless.
- Don’t skip the 1-hour rest—the texture improves as the steam settles.
- Room temperature eggs ensure a tender crumb.
- Muscovado sugar gives authentic caramel depth; dark brown sugar + molasses works in a pinch.
Variations & Substitutions
- Muscovado sugar substitute: 2 cups dark brown sugar + 2 tbsp molasses
- Desiccated coconut swap: Freshly grated coconut, toasted before use
- Vegan option: Replace butter with coconut oil and eggs with flax eggs (1 tbsp flaxseed + 3 tbsp water per egg)
- Flavor twist: Add a sprinkle of cinnamon or nutmeg for warm spice notes
Serving & Storage
- Serving: Best enjoyed warm, sliced into diamonds, with tea or traditional Filipino rice cakes.
- Storage: Wrap in banana leaves or foil and keep at room temperature for up to 5 days.
- Leftovers: Pan-fry bars in coconut oil for 2–3 minutes to revive the chewy texture.
Frequently Asked Questions
Q: Why are my bars soggy?
You may have skipped the coconut toasting step or cut them before the 1-hour rest. Both are essential for texture.
Q: Can I use sweetened coconut?
Not recommended—it alters the texture and flavor. Desiccated coconut keeps the chew authentic.
Q: Do I need parchment paper?
No. A greased pan is best—it creates the sticky, caramelized crust that makes these bars special.
Q: Can I make these ahead?
Yes! Toast the coconut a day in advance and store it airtight. Bake the bars fresh the day you want to serve them.
Coconut Chewies
Ingredients
Equipment
Method
- Toast coconut in a dry skillet for 5 minutes, then cool.
- Whisk butter and muscovado sugar until smooth. Add eggs and vanilla, mix gently.
- Sift flour, baking powder, and salt. Fold into wet mixture in 3–4 strokes.
- Fold in toasted coconut and panocha syrup.
- Pour batter into a greased 9x13-inch pan. Top with extra coconut.
- Bake at 350°F (175°C) for 25–30 minutes, until golden.
- Rest 1 hour before slicing into diamonds. Serve warm.
Notes