Coconut Marshmallow Bars

These soft coconut squares have become my go-to treat for family events and potlucks, giving you just the right mix of sweet, buttery flavor with hints of tropical coconut in every single bite.

I whipped up these squares during our seaside trip when I needed something sweet without fancy tools. The tropical taste made everyone think of our beach surroundings, and now they're always requested at family get-togethers.

Ingredients

• Unsalted butter 1 1/4 sticks: Adds richness and helps with texture. Let it sit out until soft
• Mini marshmallows 1/4 bag 2.5 ounces: Gives that wonderful chewiness. New marshmallows will melt better
• Granulated sugar 2 cups: Makes everything sweet and helps with the right feel. Plain white sugar works great
• Eggs 3 large: Holds everything together. Eggs at room temp mix in much better
• Vanilla extract 1 tablespoon: Dominican type makes everything taste fuller and deeper
• Salt 1 teaspoon: Brings out all the other tastes. I like to use Kosher salt
• Unsweetened coconut flakes 1 1/4 cups: The main attraction. Try to find bigger flakes for better texture
• Sifted all purpose flour 1 1/2 cups: Gives the bars their shape. Sift it to avoid clumps

Step-by-Step Instructions

Prepare the oven:

Warm your oven to 325°F. This gentle heat lets the bars cook all the way through without burning the coconut. Put your rack right in the middle for the best heating.

Melt the base:

Put butter and mini marshmallows in a medium pot over low heat. Keep stirring with a rubber spatula until everything melts smooth. It'll take about 3-4 minutes. The mix should look shiny but not too hot. Take it off the heat as soon as it's melted.

Mix the wet ingredients:

In a big bowl, put in sugar, eggs, vanilla, and salt. Whisk hard until it gets a bit lighter and the sugar starts breaking down, about 2 minutes of mixing nonstop. You should smell the vanilla coming through.

Combine mixtures:

While you're still whisking the egg mix, slowly pour in the warm butter and marshmallow blend in one steady stream. Keep whisking until it's all mixed up. Your mix will look smooth, shiny, and a bit thicker. Make sure you can't see any egg streaks.

Add dry ingredients:

Drop the coconut flakes into the bowl and fold them in gently with a rubber spatula. Then sprinkle in the sifted flour bit by bit, folding just until you can't see dry spots. Don't mix too much or your bars might get tough. The batter will be thick and sticky.

Prepare and fill pan:

Put parchment paper in a 13 x 9 x 1 inch baking pan, leaving some paper hanging over the sides so you can lift it out later. Dump the batter into the lined pan and spread it out evenly with a flat spatula, making sure to get into the corners.

Bake to perfection:

Put the pan in the hot oven and bake for 20 to 25 minutes. The top should turn a nice golden color, and if you stick a knife in the middle, it should come out mostly clean with maybe a few damp crumbs. The edges will cook a bit more than the middle.

Cool and slice:

Let the bars cool fully in the pan on a wire rack, about an hour. They'll keep cooking slightly from leftover heat. Once totally cool, use the extra parchment to lift everything out of the pan. Cut into bars with a sharp knife, wiping it between cuts for smooth edges.

Pin it

The plain coconut flakes really make these bars stand out. I found this out by chance when I ran out of sweetened coconut and had to swap in unsweetened. The real coconut taste comes through much clearer without extra sugar getting in the way, making a more grown-up flavor that both kids and adults can't get enough of.

Storage Solutions

These coconut treats stay good at room temp for 5 days when kept in a sealed container. Put some parchment between layers so they don't stick together. If you want them to last longer, stick them in the fridge for up to a week, though they'll get a bit firmer when cold. Let them warm up before eating for the best taste and feel. For even longer keeping, wrap single bars tightly in plastic then foil before freezing. They thaw nicely at room temp in about an hour.

Clever Variations

The basic version tastes great by itself, but you can also use it as a starting point for new ideas. Try adding 1/2 cup of toasted chopped pecans or macadamias for some crunch. White chocolate chips make it extra fancy - just mix in 3/4 cup with the coconut. For a more tropical feel, add 1/2 cup of tiny diced dried pineapple or mango. During winter holidays, I mix in a teaspoon of cinnamon and a bit of nutmeg to create a festive version that fits right in with other seasonal treats.

Serving Suggestions

These bars taste great alone, but they really shine with the right partners. Try them with a scoop of vanilla ice cream for a simple dessert. People who like coffee or tea will notice how the coconut makes their drinks taste even better. For a fancier treat, drizzle some simple icing made from powdered sugar and lime juice over top. At morning gatherings, I cut them smaller and put them next to fresh fruit for a not-too-sweet option. The bars also make nice gifts when wrapped in parchment and tied with ribbon.

Pin it

Have fun enjoying the tropical sweetness of these coconut squares, and don't forget to share them with friends and family!

Frequently Asked Questions

→ Can I replace unsweetened coconut with the sweetened type?

Yes! You can use sweetened coconut, but consider cutting down the sugar by about 1/4 cup to prevent the bars from being overly sugary. The result might be a bit softer since sweetened coconut is moister.

→ What's the best way to store them?

Keep them in a sealed container at room temperature for 3-4 days. They’ll last up to a week in the fridge. For longer storage, wrap pieces in plastic, put them in a freezer-safe bag, and freeze for up to 3 months.

→ What can I use instead of marshmallows?

Swap the marshmallows with 1/4 cup of honey or corn syrup. The flavor will vary slightly, but the gooey texture will still work. It’s a great alternative!

→ Why is sifting the flour necessary?

Sifting flour helps in removing any clumps, giving it air. This makes the bars less dense while keeping them tender. It’s an extra step, but it’s worth it for the texture!

→ Can I toss in other ingredients?

Totally! Add your favorites. Throw in 1/2 cup of chocolate chips, seeds, dried fruits like apricots, or nuts like almonds. Want a touch of almond flavor? A 1/2 teaspoon of almond extract works too!

→ How do I cut the bars without making a mess?

Let them cool all the way through for a neat slice. A sharp knife works best, and wiping it clean between cuts helps. Chilling the bars for 30 minutes also makes slicing easier.