Vegan Coconut Chewies
Coconut Chewies are the sweet, buttery, chewy coconut bars just like grandma used to make! This easy one-bowl dessert recipe is vegan, gluten-free, and allergy-free! Made with rich dairy-free brown butter, caramely brown sugar, and loads of shredded coconut, these coconut blondies are ultra chewy on the inside and crisp on the outside!
- Prep Time: 5 Minutes
- Cook Time: 35 Minutes
- Total Time: 40 minutes
- Yield: 9-16 Bars 1x
- Category: Dessert
- Method: Bake
- Cuisine: American
Ingredients
Scale
- 1 Stick (½ Cup) Vegan Butter (softened)
- 2 Cups Light Brown Sugar (or preferred brown sugar sweetener)
- 2 Prepared Bob's Red Mill Egg Replacements
- 2 Tsp Pure Madagascar Bourbon Vanilla Extract
- 1 1/2 Cups Gluten-Free All-Purpose Flour
- 1 Tsp Baking Powder
- 1/2 Tsp Salt
- 1 1/2 Cups Sweetened Shredded Coconut
Instructions
- Preheat the oven to 350°F.
- In a medium sauce pot, add the stick of softened vegan butter and allow it to melt over medium-high heat. Once the butter starts bubbling, reduce the heat slightly and stir the melted butter to prevent it from burning. Continue cooking until the butter darkens in color and becomes slightly thicker, before removing it from the heat (about 3-5 minutes).
- Add the brown sugar to the hot melted brown butter and mix them together using a fork so the sugar clumps up and absorbs the butter.
- Stir in the prepared vegan eggs and vanilla extract until you get a smooth, thick liquidy base.
- Then add the gluten-free flour, baking powder, and salt. Stir until you have a thick, smooth batter.
- Last, fold in the shredded coconut until it's evenly distributed throughout the thick blondie batter.
- Line an 8x8 square baking pan with parchment paper, and evenly press and spread the coconut batter in the pan using your fingers to help. Sprinkle and slightly press in 1-2 tablespoons of extra shredded coconut over top the unbaked batter, if desired.
- Bake the bars for 30-35 minutes until the edges are crisp and the top is golden brown. For softer bars, bake for 30 minutes; for firmer, crisper bars, bake for 35-38 minutes (tent the pan loosely with foil for the last 5-10 minutes to prevent the edges from burning.
- Remove the bars from the oven and allow them to cool slightly in the pan before transferring to a wire rack to cool completely before cutting.
Notes
- I prefer to let the block of coconut chewies chill in the fridge overnight or for at least a few hours before slicing them. This ensures no-mess, super clean cuts!
- I prefer to cut these into 16 small squares since they are indulgent if you make the full sugar option, but you can cut them into 9 squares if you prefer. Make sure you use a sharp knife and the bars and 100% cooled and/or chilled from the fridge!
- Storage: You can store leftovers in a closed container in the fridge for about 7 days or at room temperature for 5 days.
- Freeze: For freshness, cut and individually wrap the bars in plastic wrap and foil, or allow the cut bars to freeze solid before adding them to a large freezer-safe bag before storing for up to 3-4 months. To thaw, simply let them defrost overnight in the fridge or on the counter.
Nutrition
- Serving Size: 1 Bar
Find it online: https://strengthandsunshine.com/vegan-coconut-chewies/
