Cook for only about a minute before removing from the heat and very quickly stirring in the graham crumbs, coconut and mini marshmallows.
Lightly grease and line the bottom and sides of a 9×13 baking pan with parchment paper.
Line the bottom of the pan with graham crackers. Cut as needed to fit.
Spread the prepared mixture evenly over the crackers and chill well for a couple of hours or overnight.
Beat together the whipping cream, 1 tsp vanilla extract and powdered sugar until stiff peaks form.
Top the chilled cookie bars with whipped cream, cut in squares and serve.
These freeze very well but you might like to use a non-dairy whipped topping if you want to freeze them with the cream already on them. If not, freeze them without the whipped cream and just add it before serving.
Notes
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
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