Chewy Coconut Bars

These Chewy Coconut Bars are made with simple ingredients: butter, eggs, flour, sugar, vanilla, unsweetened coconut flakes, and the secret ingredient—marshmallows. They’re the perfect treat to enjoy with coffee or tea, and for an extra indulgent experience, warm them in the microwave for 10-15 seconds and top with a scoop of vanilla ice cream.

In just 10 minutes of prep time, you’ll have these sweet, chewy coconut bars ready in 30 minutes! Loaded with tropical coconut flavor, these bars are a breeze to make and impossible to resist. Keep reading for the easy recipe!

I absolutely love these Chewy Coconut Bars—they’re soft, sweet, and packed with natural coconut goodness. Honestly, I could eat one every day!

As someone who bakes a lot of desserts, it can be tricky to satisfy everyone’s different tastes. Coconut is often a love-it-or-hate-it ingredient, but in my house, everyone happens to love it. When I made these bars, not only did they get devoured, but my family went back for seconds (and thirds)! That’s when I knew this recipe was a winner.

These soft and chewy vanilla coconut bars are a coconut lover’s dream. They feature a buttery brown sugar shortbread base topped with a luscious vanilla-scented coconut filling. I’m always thrilled to share recipes that are a joy to make and eat, and these coconut bars fit the bill perfectly. If it’s been a while since you’ve enjoyed a classic coconut dessert, consider this your reminder to preheat the oven and dive back in!

Why You’ll Love This Chewy Coconut Bars

One of the things I miss most from home is the Coconut Pie from my favorite local bakery in Santo Domingo, “DeLaCasa Pastelería.” They make the best desserts in the city, and their Coconut Pie holds a special place in my heart. You’d think, being an island girl, I would naturally love coconut, but ironically, I wasn’t always a fan.

I think it all started when I was about eight years old. My mom used to store fresh coconut water in the fridge, and whenever I was thirsty, I’d pour myself a glass, thinking it was regular water. Imagine my shock when I took that first sip—it was coconut water! From that moment on, I wasn’t keen on coconut… until the Coconut Pie came along.

It became my absolute favorite dessert, so much so that I would request it as my birthday “cake” every year. Unconventional, but true!

In my effort to recreate that beloved Coconut Pie, I came up with these Chewy Coconut Bars, which come very close to the filling of the pie. And let me tell you, they surpassed my expectations! I hope you give them a try and let me know in the comments if you love them as much as I do.

• Taste – These bars have a crisp, buttery base with a chewy coconut layer on top. The flavor is fantastic!
• Makes a big batch – This recipe yields 40 bar cookies, perfect for parties, cookie trays, or prepping ahead for the holidays.
• Freezer-friendly – You can make them in batches and freeze them for up to two months. They defrost beautifully!

Ingredients for Chewy Coconut Bars

Butter (Melted): Melted butter adds richness to every bite, ensuring a buttery, melt-in-your-mouth texture that holds everything together. A little indulgence never hurts!

Marshmallows: This is the secret ingredient behind the irresistible chewiness of these coconut bars. The marshmallows work their magic to create a soft and gooey layer you’ll love sinking your teeth into.

Sugar: Because, let’s face it, everything is better with a little more sweetness. It balances the coconut’s natural flavor and gives that perfect touch of sugary goodness.

Eggs: The eggs do more than just bind the ingredients; they add structure and help achieve that soft, tender crumb.

Vanilla Extract: I love using Dominican Vanilla Extract for its robust flavor, but if you’re in a pinch, Badia Vanilla Extract Imitation Dominican Style works wonderfully too. Either way, you’ll get that beautiful vanilla undertone.

Flour: The foundation of our bars, bringing everything together with the perfect balance of lightness and texture.

Salt: Just a pinch to enhance the sweetness and elevate the other flavors. It’s like the magic touch that ties everything together!

Unsweetened Coconut Flakes: The star of the show! These coconut flakes provide the perfect coconut flavor and texture, creating that tropical vibe we all crave.

How To Make This Chewy Coconut Bars

Step 1: Melt the Butter and Marshmallows
In a saucepan over medium-low heat, melt the butter and marshmallows together, whisking until smooth. Once melted, reduce the heat to keep the mixture warm but not burning while you prepare the other ingredients.

Step 2: Combine Wet Ingredients
In a stand mixer, blend the sugar, eggs, vanilla extract, and salt. Slowly add the melted butter and marshmallow mixture to the bowl, mixing until everything is thoroughly combined.

Step 3: Incorporate Dry Ingredients
With the mixer still running, gradually add the flour and unsweetened coconut flakes. Continue mixing until the dough is smooth and fully combined.

Step 4: Bake the Bars
Line a 13 x 9 x 1-inch baking sheet with parchment paper, as the bars will be sticky when done. Spread the dough evenly across the pan. Bake at 325°F for 20-25 minutes, or until set.

Step 5: Cool and Cut
Remove from the oven and allow the bars to cool for about 30 minutes. Once cooled, they will be easier to cut. Enjoy!

Storage Options

• In the fridge: Store these cookie bars in an airtight container in the fridge for up to 5 days.
• In the freezer: For longer storage, freeze the cookie bars in a freezer-safe container. Ensure they have fully cooled before freezing, and place parchment paper between layers to prevent sticking.
• On a cookie tray or as a gift: These cookie bars make great gifts or additions to a cookie tray. Be sure to let the recipient know they should refrigerate them for best freshness.

Variations and Substitutions

For most of my recipes, I suggest substitutions that will work well. However, for these Chewy Coconut Bars, I recommend sticking to the original recipe. I haven’t tested alternative ingredients or different pan sizes, so I can’t guarantee the results if you make changes.

Tips:

• Parchment Paper: It’s a good idea to line the baking tray with parchment paper before baking. This helps prevent the bars from sticking and makes them easier to cut.
• Baking Time: Keep a close eye on the baking time. Typically, these bars should bake for 20-25 minutes, depending on your oven. Remove them while they’re still slightly jiggly, as they will continue to firm up as they cool. Overbaking can cause them to dry out, so watch carefully.
• Cutting: For cleaner cuts, dip your knife in cold, iced water before slicing the bars. Repeat as needed for a smooth finish.

SAVE THIS CHEWY COCONUT BARS RECIPE TO YOUR FAVORITE PINTEREST BOARD!

Chewy Coconut Bars

Yield: 6

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

3.0 Stars (2 Reviews)

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Ingredients

• 1 1/4 sticks unsalted butter
• 1/4 bag mini marshmallows (2.5 ounces)
• 2 cups granulated sugar
• 3 eggs
• 1 tablespoon vanilla extract (preferably Dominican style)
• 1 teaspoon salt
• 1 1/4 cups unsweetened coconut flakes
• 1 1/2 cups sifted all-purpose flour

Instructions

Preheat your oven to 325°F (165°C).

In a saucepan over low heat, melt the butter and marshmallows together.

In a mixing bowl, combine the sugar, eggs, vanilla extract, and salt. Mix well.

Gradually pour in the melted butter and marshmallow mixture while continuing to mix.

Add the coconut flakes and sifted flour, mixing until well combined.

Line a 13 x 9 x 1-inch rectangular baking pan with parchment paper. Spread the dough evenly in the pan.

Bake for 20-25 minutes, or until the top is golden and a knife inserted into the center comes out clean.

Remove from the oven and allow to cool completely.

Slice, serve, and enjoy!