Toasted Coconut Bars

Preheat oven to 350°F. Line a 9x13-inch baking pan with parchment paper for easy removal.

Combine 2¼ cups flour and ½ cup powdered sugar in a large bowl. Add the 2 sticks of chilled, cubed unsalted butter and use a pastry cutter or fingertips to blend until the mixture resembles coarse crumbs.

Press the mixture firmly into the prepared baking pan to form an even crust. Bake for 12–15 minutes until lightly golden and set.

While the crust bakes, whisk together 1 cup brown sugar, ½ cup sugar, and 3 eggs in a separate bowl until well combined and slightly pale, about 1–2 minutes.

Stir the 2 tbsp cream of coconut, 1 tbsp milk, 1½ cups sweetened shredded coconut, 1 tbsp flour, and 1 tsp vanilla into the egg mixture until evenly distributed.

Drizzle the 3 tbsp melted unsalted butter over the toasted crust and spread gently. Pour the coconut filling mixture evenly over the buttered crust.

Bake for 18–22 minutes until the filling is set but still slightly soft in the center and the top is lightly golden brown.

Remove from the oven and cool in the pan on a wire rack for at least 15 minutes before cutting into bars. For cleaner cuts, allow to cool completely for 1–2 hours.