Chewy Coconut Bars

These chewy coconut bars bring together the tropical essence of coconut with a perfectly soft, melt-in-your-mouth texture that makes them impossible to resist. They've become my signature dessert for summer gatherings, winning over even those who claim not to like coconut.

I first made these bars when searching for something different to bring to a neighborhood potluck. Three people asked for the recipe before the night was over, and now I'm known as "the coconut bar lady" at every community event.

Ingredients

• Unsalted butter provides richness and helps create that chewy texture
• Mini marshmallows are the secret ingredient that gives these bars their irresistible chewiness
• Granulated sugar balances the unsweetened coconut perfectly
• Eggs bind everything together while adding moisture
• Vanilla extract preferably Dominican style which has a richer more complex flavor profile
• Salt enhances all the flavors and balances the sweetness
• Unsweetened coconut flakes give authentic coconut flavor without making the bars too sweet
• Sifted all purpose flour creates a lighter texture in the final product

Step-by-Step Instructions

Prepare the Oven

Preheat your oven to 325°F making sure the rack is positioned in the center. This moderate temperature ensures the bars cook evenly without the edges becoming too crisp before the center sets.

Create the Base

Melt the butter and marshmallows together in a saucepan over low heat. Stir constantly to prevent scorching. The mixture should become smooth and glossy. This process usually takes about 5 minutes and creates the chewy foundation for the bars.

Mix the Wet Ingredients

In a large mixing bowl combine the sugar eggs vanilla extract and salt. Whisk vigorously until the mixture becomes slightly lighter in color. This incorporates air and helps create the perfect texture.

Combine Mixtures

Pour the melted butter and marshmallow mixture into the egg mixture while continuously stirring. The warm mixture will slightly cook the eggs creating a silky smooth base. Make sure to scrape every bit of marshmallow goodness from the saucepan.

Add Dry Ingredients

Gently fold in the coconut flakes and sifted flour until just combined. Overmixing can make the bars tough so stop mixing as soon as you no longer see dry flour. The batter will be thick and somewhat sticky.

Bake to Perfection

Line your baking pan with parchment paper leaving some overhang for easy removal. Spread the batter evenly using a spatula dampened with water to prevent sticking. Bake for 20 to 25 minutes until the top is golden and a knife inserted comes out clean.

Cool and Cut

Allow the bars to cool completely in the pan before lifting out using the parchment paper handles. Cut into squares or rectangles with a sharp knife wiped clean between cuts for the neatest edges.

Bookmark

My favorite part of this recipe is watching people take their first bite. There's always a moment of surprise followed by pure delight when they taste how the coconut and marshmallow create such an incredible texture together.

Storage Tips

These coconut bars stay wonderfully chewy for up to five days when stored in an airtight container at room temperature. I like to place small pieces of parchment paper between layers to prevent sticking. For longer storage you can refrigerate them for up to two weeks though they may become slightly firmer. If you want to freeze them wrap individual bars tightly in plastic wrap then aluminum foil and freeze for up to three months. Allow them to thaw completely at room temperature before serving.

Perfect Pairings

These coconut bars pair beautifully with so many different accompaniments. Serve them alongside a scoop of vanilla ice cream for a simple but impressive dessert. They also complement coffee exceptionally well particularly a medium roast that brings out the vanilla notes. For a tropical twist serve with fresh mango or pineapple slices. At holiday gatherings I often include these on dessert platters alongside chocolate treats as the coconut flavor provides a wonderful contrast.

The Marshmallow Magic

The secret to the distinctive texture in these bars is the marshmallow technique. When melted with butter marshmallows create a unique binding agent that produces a chewy interior unlike anything else. This method originated in old fashioned confectionery making but works perfectly in modern baking. The gelatin in the marshmallows helps maintain moisture while creating structure making these bars less likely to dry out than similar recipes. If you find your marshmallows sticking to your spoon while melting lightly coat the spoon with cooking spray first.

Recipe FAQs

→ Can I use sweetened coconut flakes instead?

Yes, but reduce the sugar to 1¾ cups to balance the sweetness. Sweetened coconut will also produce a slightly moister final texture.

→ Why are marshmallows needed in this dessert?

Marshmallows create that signature chewy texture when melted with butter. They also help bind the ingredients while adding a subtle vanilla sweetness.

→ How should I store these coconut bars?

Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. You can also freeze them for up to 2 months wrapped individually.

→ Can I substitute the Dominican vanilla extract?

Regular vanilla extract works perfectly fine. Dominican vanilla adds a unique flavor profile, but any good-quality pure vanilla extract will create delicious results.

→ Why does the mixture need to cool completely before cutting?

Cooling allows the bars to set properly, making them easier to cut into clean portions. It also helps develop that perfect chewy texture as they cool.

→ Can I add chocolate to this dessert?

Absolutely! Fold in ½ cup chocolate chips to the batter before baking, or drizzle melted chocolate over the cooled bars for a delicious variation.