Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- ½ cup granulated sugar
- 2 cups all-purpose flour
- ¼ tsp salt
- 3 large eggs
- 1½ cups granulated sugar (for the topping)
- 1 tsp vanilla extract
- ¼ tsp salt
- 1½ cups shredded sweetened coconut
- ½ cup all-purpose flour (for the topping)
Instructions
- Preheat your oven to 350°F (175°C). In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Add in the flour and salt, and mix until a crumbly dough forms. Press the mixture evenly into a greased 9×13-inch baking dish. Bake the crust for 15–18 minutes, or until it is just turning golden at the edges.
- While the crust is baking, prepare the topping. In a large bowl, beat the eggs until foamy. Add the sugar, vanilla extract, and salt, then stir in the flour and shredded coconut. Mix until everything is well combined and smooth.
- Once the crust is lightly golden, remove it from the oven and gently spread the coconut mixture evenly over the hot crust. Return the pan to the oven and bake for another 20–25 minutes, or until the top is golden brown and the center is set.
- Allow the bars to cool completely in the pan. Once cooled, slice into squares or rectangles using a sharp knife.
Notes
Chill the bars for at least 30 minutes before slicing for the cleanest edges. Store in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian