Chewy Coconut Bars

These chewy coconut bars have become my secret weapon for potlucks and family gatherings, offering the perfect balance of sweet, buttery goodness with tropical coconut flavor in every bite.

I first made these bars during a beach vacation when I needed a quick dessert without fancy equipment. The tropical coconut reminded everyone of our oceanside setting, and now they're requested at every family reunion.

Ingredients

• Unsalted butter 1 1/4 sticks: Provides rich flavor and perfect texture. Room temperature works best
• Mini marshmallows 1/4 bag 2.5 ounces: Creates that signature chewiness. Fresh marshmallows melt more smoothly
• Granulated sugar 2 cups: Sweetens and helps create the perfect texture. Regular white sugar works perfectly
• Eggs 3 large: Binds everything together. Room temperature eggs incorporate better
• Vanilla extract 1 tablespoon: Dominican style adds a richer, more complex flavor
• Salt 1 teaspoon: Enhances all the other flavors. Kosher salt is my preference
• Unsweetened coconut flakes 1 1/4 cups: The star ingredient. Look for large flakes for better texture
• Sifted all purpose flour 1 1/2 cups: Provides structure. Sifting prevents lumps

Step-by-Step Instructions

Prepare the oven:

Heat your oven to exactly 325°F. This moderate temperature allows the bars to cook evenly without burning the coconut. Position your rack in the center of the oven for optimal heat distribution.

Melt the base:

In a medium saucepan over low heat, combine the butter and mini marshmallows. Stir constantly with a silicone spatula until completely melted and smooth. This takes about 3 to 4 minutes. The mixture should look glossy but not overly hot. Remove from heat immediately once melted.

Mix the wet ingredients:

In a large mixing bowl, add sugar, eggs, vanilla extract, and salt. Whisk vigorously until the mixture becomes slightly paler in color and the sugar begins to dissolve, about 2 minutes of continuous mixing. The vanilla fragrance should be noticeable.

Combine mixtures:

While whisking the egg mixture, slowly pour in the warm butter and marshmallow mixture in a steady stream. Continue whisking until everything is fully incorporated. The mixture will be smooth, glossy, and slightly thickened. Make sure no streaks of egg remain.

Add dry ingredients:

Add the coconut flakes to the bowl and fold gently with a rubber spatula. Then sprinkle in the sifted flour gradually, folding just until no dry spots remain. Overmixing at this stage can make the bars tough, so use a light hand. The batter will be thick and sticky.

Prepare and fill pan:

Line a 13 x 9 x 1 inch rectangular baking pan with parchment paper, leaving some overhang on the sides for easy removal later. Scrape the batter into the prepared pan and spread it evenly with an offset spatula, making sure to reach the corners.

Bake to perfection:

Place the pan in the preheated oven and bake for 20 to 25 minutes. The top should turn a beautiful golden color, and a knife inserted into the center should come out mostly clean with perhaps a few moist crumbs. The edges will be slightly more done than the center.

Cool and slice:

Allow the bars to cool completely in the pan on a wire rack, about 1 hour. The residual heat will continue cooking them slightly. Once completely cool, use the parchment overhang to lift the entire slab out of the pan. Cut into bars using a sharp knife, wiping the blade between cuts for clean edges.

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The unsweetened coconut flakes are truly what make these bars special. I discovered this by accident when I ran out of sweetened coconut once and had to substitute. The natural coconut flavor comes through much more clearly without being overwhelmed by extra sugar, creating a more sophisticated flavor profile that adults and children both love.

Storage Solutions

These coconut bars keep beautifully at room temperature for up to 5 days when stored in an airtight container. Place parchment paper between layers to prevent sticking. For longer storage, refrigerate for up to a week, though the texture becomes slightly firmer when chilled. Let them come to room temperature before serving for the best texture experience. If you need to store them for even longer, wrap individual bars tightly in plastic wrap then aluminum foil before freezing. They thaw beautifully at room temperature in about an hour.

Clever Variations

The basic recipe is wonderful on its own, but it also serves as an excellent canvas for creativity. Try adding 1/2 cup of toasted chopped pecans or macadamia nuts for a delightful crunch. White chocolate chips make a luxurious addition, just fold in 3/4 cup when adding the coconut. For a tropical twist, mix in 1/2 cup of finely diced dried pineapple or mango. During the holidays, I add a teaspoon of cinnamon and a pinch of nutmeg to create a festive version that complements the seasonal flavors beautifully.

Serving Suggestions

These bars are wonderful on their own, but they truly shine when served with complementary flavors. Try pairing them with a scoop of vanilla ice cream for a delightful dessert. Coffee and tea lovers will appreciate how the coconut flavor enhances their favorite beverage. For an elevated dessert experience, drizzle bars with a simple glaze made from powdered sugar and lime juice. At brunches, I serve smaller cut portions alongside fresh fruit for a not too sweet option. The bars also make excellent gifts when wrapped in parchment and tied with a pretty ribbon.

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Enjoy savoring the tropical sweetness of these coconut bars, and share them with those you love!

Frequently Asked Questions

→ Can I use sweetened coconut flakes instead of unsweetened?

Yes, you can use sweetened coconut flakes, but you may want to reduce the sugar in the recipe by about 1/4 cup to prevent the bars from becoming too sweet. The texture might be slightly different, as sweetened coconut flakes tend to be moister.

→ How should I store these coconut bars?

Store the bars in an airtight container at room temperature for up to 3-4 days. For longer storage, refrigerate for up to a week. You can also freeze them for up to 3 months by wrapping individual pieces in plastic wrap and placing them in a freezer bag.

→ Can I substitute the marshmallows with something else?

You can substitute the marshmallows with 1/4 cup of honey or corn syrup for a similar chewy texture. This will change the flavor profile slightly but will maintain the chewiness that makes these bars special.

→ Why do you need to sift the flour for this recipe?

Sifting the flour removes any lumps and aerates it, resulting in a lighter texture in the final product. For these chewy coconut bars, it helps create the perfect balance between density and tenderness.

→ Can I add other ingredients to these coconut bars?

Absolutely! These bars are versatile. Consider adding 1/2 cup of chocolate chips, chopped nuts like macadamias or almonds, or dried fruits like cranberries or chopped apricots. You could also add 1/2 teaspoon of almond extract along with the vanilla for an enhanced flavor.

→ What's the best way to cut these bars neatly?

For clean cuts, allow the bars to cool completely. Use a sharp knife and wipe it clean between cuts. For extra precision, refrigerate the bars for about 30 minutes before cutting, or dip your knife in hot water and wipe dry before each slice.