Brought these into the office and they were gone before 9am!!!

 Rich and Buttery Coconut Butter Bars

Experience the perfect harmony of texture and flavor with these irresistible Coconut Butter Bars. A crisp, buttery shortbread crust forms the foundation for a luxuriously rich, custardy coconut filling, all crowned with a beautifully toasted coconut topping. They're the ultimate treat for coconut lovers.

Yields: 24 bars
Prep time: 20 minutes
Bake time: 45-50 minutes
Cool time: 1+ hours

Ingredients:

For the Shortbread Crust:

• 2 cups all-purpose flour

• 1 cup packed brown sugar

• 1 teaspoon salt

• 1 cup (2 sticks) unsalted butter, melted

For the Coconut Filling:

• 1 can (14 oz) sweetened condensed milk

• 3 large eggs

• ½ cup all-purpose flour

• ¼ cup unsalted butter, melted

• 2 tablespoons granulated sugar

• 2 teaspoons vanilla extract

• 1 teaspoon salt

• 3 cups sweetened shredded coconut

• 1 additional cup sweetened shredded coconut (for topping)

Instructions:

1. Prepare the Crust: Preheat your oven to 350°F (175°C). Grease or line a 9x13-inch baking pan with parchment paper.

2. Mix & Press Crust: In a medium bowl, stir together the flour, brown sugar, and salt. Pour in the 1 cup of melted butter and mix until fully combined and crumbly. Press the mixture firmly and evenly into the bottom of the prepared pan.

3. Par-Bake the Crust: Bake for 15-20 minutes, or until the edges are lightly golden. Remove from the oven and set aside to cool slightly. Leave the oven on.

4. Make the Filling: While the crust is baking, prepare the filling. In a large bowl, whisk together the sweetened condensed milk, eggs, ½ cup flour, ¼ cup melted butter, granulated sugar, vanilla extract, and salt until the mixture is smooth.

5. Add Coconut: Fold in the 3 cups of shredded coconut until everything is evenly combined.

6. Assemble the Bars: Pour the coconut filling over the warm crust and spread it into an even layer. Sprinkle the remaining 1 cup of shredded coconut evenly over the top.

7. Bake to Perfection: Return the pan to the oven and bake for 25-30 minutes, or until the filling is set and the coconut on top is a deep, golden brown.

8. Cool Completely: Allow the bars to cool completely in the pan set on a wire rack. This is essential for them to set properly. For clean cuts, chill in the refrigerator for at least an hour before slicing into squares.