Chinese Chews with Coconut (Pecan-Packed Bar Cookies)
Sneak Peek: These Chinese Chews with Coconut have a buttery shortbread base topped with a chewy coconut-pecan layer. Made with pantry staples, they bake in about 50 minutes.
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I first discovered this recipe in one of Helen Corbitt’s cookbooks while working at The Greenhouse, an exclusive health spa in the DFW area once affiliated with Neiman Marcus. If you’re thinking these don’t look like diet food, you’re right. We served treats at every meal for guests who weren’t focused on weight loss, and these Chinese Chews were always a favorite.
The recipe itself is easy and familiar. Getting the cookies out of the pan cleanly is another story—but there’s a simple trick that makes all the difference. I’ll show you how.
Ingredients & Substitutions
• FLOUR: Use all-purpose flour.
• BROWN SUGAR: Try coconut sugar as a second choice
• BUTTER: Real butter gives the best flavor; non-dairy butter or margarine is acceptable.
• EGGS: Use large eggs (about 50 grams each).
• COCONUT: Leave out if you’re not a fan, but cookies will be less chewy.
• PECANS: Walnuts or almonds also work; toast them in the microwave for the best flavor.
• CONFECTIONER’S SUGAR: Optional for topping or icing; blend granulated sugar, if desperate.
Tips That Make a Difference
Lining your pan with non-stick aluminum foil makes cleanup easier and ensures even the first piece comes out neatly. Here’s how:
- Flip the pan upside down and mold the foil over the bottom.
- Lift it off, flip the pan back, and press the pre-shaped foil inside—dull side up (the non-stick side).
- After baking, lift the entire batch out using the foil as handles, then peel it away for easy slicing.
No more messy edges or stubborn first pieces!
I also use this technique for bar cookies such as Peanut Butter Bars and Microwave Brownies. For a few extra pennies, it’s worth it.
Chinese Chews with Coconut (Pecan-Packed Bar Cookies)
Ingredients
Shortbread Crust
- 1 cup (120 g) unbleached all-purpose flour
- ¼ cup (53 g) brown sugar
- ¼ teaspoon table or sea salt
- ¼ cup (57 g) melted butter
Coconut-Pecan Layer
- 2 large (100 g) eggs
- ⅔ cup (147 g) brown sugar
- ½ cup (43 g) shredded coconut
- 2 tablespoons unbleached all-purpose flour
- ½ cup (57 g) lightly toasted and chopped pecans
- 1 teaspoon vanilla
- ½ teaspoon salt
Browned Butter Icing (optional)
- 1 tablespoon butter
- 1 tablespoon half and half or milk
- 1 cup (114 g) powdered sugar
- 1 teaspoon vanilla extract optional
Instructions
- Preheat oven to 350˚F (180˚C)
Prep the Pan
- Line an 8×8-inch pan with non-stick aluminum foil, pressing it into the corners. Leave overhang for easy removal. Or use regular foil and spray with non-stick spray.
Make the Shortbread Base
- In a bowl, mix 1 cup (120 g) unbleached all-purpose flour, 1/4 cup (53 g) brown sugar, and 1/4 teaspoon (¼ teaspoon) table or sea salt.Cut in 1/4 cup (57 g) melted butter until the mixture resembles coarse crumbs.
- Bake at 350˚F (180˚C)for 12 minutes or until lightly browned around the edges.
Prepare the Coconut-Pecan Layer
- In a bowl, whisk 2 large (100 g) eggs and 2/3 cup (147 g) brown sugar until combined.Stir in 1/2 cup (43 g) shredded coconut , 1/2 cup (57 g) lightly toasted and chopped pecans, 2 tablespoons unbleached all-purpose flour, and 1 teaspoon vanilla.Pour over the baked crust and return to the oven for 15 minutes, until golden and set.
Cool & Cut
- Let the bars cool completely before lifting them out using the foil sling.Slice into squares, rectangles, or diamonds.Dust with powered sugar or drizzle with Browned Butter Icing (recipe below) for an extra fancy touch.
Browned Butter Icing (optional)
- Heat 1 tablespoon butter on low in a skillet on the stove until it barely turns brown. Add 1 tablespoon half and half or milk and combine. Add 1 cup (114 g) powdered sugar and mix until smooth. Add 1 teaspoon vanilla extract if using. If icing is too thick, add more milk. If too thin, add more sugar.
Notes
Nutrition
All images and text ©️ Paula Rhodes for Salad in a Jar.com
Final Thoughts
This recipe is adapted from Cooks for Company by Helen Corbitt (paid link), a book I used often while working at The Greenhouse in the DFW area. It’s a timeless collection of entertaining recipes that still holds up beautifully.
For more shortbread-based treats, try my Chocolate Toffee Shortbread Bars or Meyer Lemon Yogurt Squares. And if coconut is your thing, don’t miss my Quick Coconut Cake—it’s a last-minute lifesaver!
— Paula, Home Economist
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These are not “aka Chinese Chews”. The primary sweetening ingredient in Chinese Chews besides sugar is dates. And the original recipe published in Good Housekeeping, June 1917, has no coconut nor vanilla. A fun twist on the original recipe is to roll the Chinese Chews balls in flaked coconut instead of sugar. But that is a departure from the original.
I do think your recipe sounds wonderful and may have to give it a go.
Here is the original Chinese Chews recipe (abbreviated):
1 cup sugar
3/4 cup flour (“pastry” flour in original… all purpose works fine)
1 teaspoon baking powder
1/4 teaspoon salt
2 eggs
1 cup dates, chopped
1 cup English (or black) walnuts chopped
granulated sugar
Preheat oven to 350. Beat eggs and combine all except “granulated sugar” which you will use to roll the balls in at the end. Spread thin on baking sheet (I like to put down parchment paper to make it easy to remove). Bake until very lightly browned (15-20 min.) and then only cool long enough to handle to roll into balls. Might still look “doughy”. Cut into 1 inch squares. Roll squares into balls. Roll balls in granulated sugar. That’s it, easy peasy. Thanks!
Hi Richard,
I’ll take your word for it. I was first introduced to these cookies by Helen Corbitt in her cookbook entitled Helen Corbitt Cooks for Company, published in 1974. She called them Chinese Chews so that’s what I called them for years. Isn’t that the way it goes with recipes? We like them, but tweak them to our personal and familial preferences. Just because we add an ingredient or leave something out, we usually don’t change the name, right? Then our family wouldn’t know what we were talking about. Recipes change and morph with time.
Thanks for taking the time to add the recipe from Good Housekeeping. Interesting.
I’ve made these the last 2 years and everyone loves them!
Did you use unsweetened or sweetened coconut?
Just mouthwatering…looks delicious!
Just made these and they are oh so yummy! My glaze didn’t look as smooth as yours but I sure did like the tip on the non stick foil.
Thanks Scooter! About the smooth glaze, maybe you just didn’t beat it quite enough to get all the lumps out. Sometimes a little more butter helps–I’m just always trying to keep the butter to the minimum it takes to get good results.
This is brilliant! I especially like how you molded it to the pan on the outside first. And I liove me some coconut and pecans! Pinned!
I guess I’m not paying attention while shopping because I haven’t seen this non-stick foil yet. Will now be on the lookout for it. I love pecans and these bars with your shortbread crust have made it to the top of my “must bake” list 🙂
I LOVE non-stick foil and use it for everything, even if something I’m making probably won’t stick. And yum to these bars!
Well, dang! I’ve got that on my grocery list! And this recipe on my to do list! It sounds just up our alley in what the family likes. Yogurt is in the micro as we speak. Since I try to utilize components that we have around all the time I use plain ol grocery milk and it does take closer to 18 hours then 8 but it works great which is the thing! Thank you for all your recipes!!! I’m a faithful lurker!