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Soft, chewy bars with caramelized sugar and toasted coconut—an authentic Filipino dessert that’s stood the test of time.

Coconut Chewies

Soft, chewy bars with caramelized sugar and toasted coconut—an authentic Filipino dessert that’s stood the test of time.
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Prep Time 20 minutes
Cook Time 28 minutes
Total Time 1 hour 28 minutes
Servings: 16 bars
Ingredients Equipment Method Notes

Ingredients
  

  • ½ cup salted butter melted
  • 2 cups muscovado sugar packed
  • 2 eggs room temperature
  • 2 tsp vanilla extract
  • 1½ cups unbleached flour sifted twice
  • 1 tsp baking powder
  • 1 tsp salt
  • 1½ cups desiccated coconut toasted
  • 1 tsp panocha syrup optional

Equipment

  • Skillet
  • mixing bowls
  • whisk
  • 9x13 pan

Method
 

  1. Toast coconut in a dry skillet for 5 minutes, then cool.
  2. Whisk butter and muscovado sugar until smooth. Add eggs and vanilla, mix gently.
  3. Sift flour, baking powder, and salt. Fold into wet mixture in 3–4 strokes.
  4. Fold in toasted coconut and panocha syrup.
  5. Pour batter into a greased 9x13-inch pan. Top with extra coconut.
  6. Bake at 350°F (175°C) for 25–30 minutes, until golden.
  7. Rest 1 hour before slicing into diamonds. Serve warm.

Notes

Toasting coconut is essential for flavor and texture.
Allow bars to rest to prevent sogginess.
Wrap in banana leaves for storage—keeps them moist and fragrant.