Chewy Coconut Squares is the focus keyword. Thank you so much for being here—I can’t wait to share a recipe that combines buttery crust and gooey coconut topping! If you love coconut and comforting bites, you’re in for a treat. And hey—want more tasty recipes delivered by email? Be sure to subscribe!
Overview of Recipe Content
These Chewy Coconut Squares are perfect for dessert, afternoon tea, or potluck sharing. You’ll love their crackly, chewy texture filled with sweet coconut flavor and a buttery base that melts in your mouth. They’re decadent but easy—ideal when you want something homemade yet effortless.
- What it tastes like: A tender shortbread‑style crust topped with a chewy, sweet coconut custard that’s slightly crispy on top.
- Seasonal relevance: Great year‑round, but especially lovely in summer (coconut vibes!) or holidays.
- Health notes: Rich in sugar and butter—best enjoyed in moderation.
Ingredients:
- For the Base
- 1 cup (226 g) melted butter
- 1 cup (220 g) packed brown sugar
- 2 cups (250 g) all-purpose flour
- 1 tsp salt
- For the Coconut Topping
- 3 large eggs
- 397 g (14 oz) sweetened condensed milk
- ½ cup (60 g) all-purpose flour
- ¼ cup brown sugar
- ¼ cup melted butter
- 2 tsp vanilla extract
Tools needed:
- 9×13-inch baking pan
- Mixing bowls and whisk
- Measuring cups & spoons
- Oven and cooling rack
Suggested substitutions/additions:
- Use unsalted butter for control over salt.
- Try half sweetened, half unsweetened coconut, or add nuts (like chopped macadamia or almonds) for texture.
- Swap sweetened condensed milk with a coconut milk condensed version for extra tropical flavor.
How to Make Chewy Coconut Squares
- Preheat oven to 350 °F (175 °C). Line a 9×13 pan with parchment or lightly grease it.
- Prepare the base: Mix melted butter and brown sugar until smooth. Stir in flour and salt until just combined. Press evenly into the bottom of the pan.
- Bake the crust for about 10–12 minutes, until lightly set but not browned.
- Make the coconut topping: In a bowl, whisk eggs, sweetened condensed milk, flour, brown sugar, melted butter, and vanilla until well blended. Stir in shredded coconut if using.
- Pour over the hot crust and gently spread into an even layer.
- Bake for 25–30 minutes until the top is golden and crackly, and the center is just set (a slight jiggle is okay).
- Cool completely in the pan on a rack before slicing into squares.
I promise you’ll be sneaking a bite before they even cool all the way!
What to Serve with Chewy Coconut Squares
These squares shine on their own but are delightful with:
- Fresh berries or a dusting of powdered sugar.
- A scoop of vanilla ice cream or coconut ice cream.
- A cup of coffee, espresso, or milk tea.
Tips for Making It Perfect
- Mix the crust gently; overmixing yields a tough base.
- Press the crust firmly and evenly for consistent bake.
- Do not overbake topping—a little wobble means gooey perfection.
- Optionally toast the coconut topping under broil for a minute for golden edges.
Storage Instructions
- Store in an airtight container at room temperature up to 3 days.
- Refrigerate to extend freshness to 5 days.
- Freeze individual squares separated by parchment for up to 3 months.
- Reheat in a warm oven or microwave for soft, chewy perfection again.
General Information
Coconut squares like this are reminiscent of popular bake shop bars and traybakes found in American and Canadian kitchens. The gooey topping with sweetened condensed milk offers a nostalgic, almost caramel-like chew—perfect for celebrations or cozy treats.
Frequently Asked Questions
Can I use unsweetened coconut flakes?
Yes, you can use unsweetened coconut for a less sweet, nuttier taste—just ensure there’s enough sweetness in topping to balance.
Can I make smaller or larger batches?
Absolutely! Adjust pan size—keep bake time similar but watch edges and center doneness.
Can I make them gluten‑free?
Use a 1-for-1 gluten-free flour blend. Texture might shift slightly, but still delicious.
Can I halve the recipe?
Yes, bake in an 8×8 pan and reduce time slightly—start checking at 20 minutes.
Conclusion
These Chewy Coconut Squares combine buttery, tender crust with a rich, gooey coconut topping that’s crackly and indulgent. A classic that’s both nostalgic and satisfying. If you enjoy these, try my Flourless Coconut Greek Yogurt Cake or Gluten‑Free Blueberry Coconut Cake for more coconut goodness!
Please leave a review below, share your photos on Pinterest @poulefrecipe on Pinterest, and tag me if you post on social media. Happy baking, friends!
Nutritional Information (approx. per serving, serves 12)
| Nutrient | Per serving |
|---|---|
| Calories | 350 kcal |
| Carbohydrates | 45 g |
| Sugars | 28 g |
| Fat | 18 g |
| Saturated Fat | 10 g |
| Protein | 5 g |
| Fiber | 1 g |
| Sodium | 150 mg |
Chewy Coconut Squares: The Irresistibly Gooey Coconut Delight
- Total Time: 50 minutes
- Yield: 12 squares 1x
Description
These chewy coconut squares combine a buttery crust with a gooey coconut custard topping—crackly on top, chewy inside.
Ingredients
For the Base
1 cup (226 g) melted butter
1 cup (220 g) packed brown sugar
2 cups (250 g) all-purpose flour
1 tsp salt
For the Coconut Topping
3 large eggs
397 g (14 oz) sweetened condensed milk
½ cup (60 g) all-purpose flour
¼ cup brown sugar
¼ cup melted butter
2 tsp vanilla extract
Instructions
1. Preheat oven to 350°F (175°C). Line a 9×13 baking pan with parchment or grease it lightly.
2. Mix melted butter and brown sugar in a bowl. Stir in flour and salt to form a dough. Press into the pan evenly.
3. Bake the crust for 10–12 minutes until just set but not browned.
4. In another bowl, whisk eggs, sweetened condensed milk, flour, brown sugar, melted butter, and vanilla until smooth.
5. Stir in shredded coconut if using. Pour mixture over the warm crust and spread evenly.
6. Bake for 25–30 minutes until top is golden and slightly crackly, and center is set but still soft.
7. Cool completely in the pan before cutting into squares.
Notes
Store in an airtight container at room temperature for 3 days or refrigerate for up to 5 days.
You can freeze the squares for up to 3 months, individually wrapped.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 350
- Sugar: 28
- Sodium: 150
- Fat: 18
- Saturated Fat: 10
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 1
- Protein: 5
- Cholesterol: 60
