Ingredients
For the Base:
- 1/2 cup unsalted butter melted
- 1/4 cup light brown sugar
- 1/4 cup granulated sugar
- 3/4 teaspoon vanilla extract
- 1 pinch kosher salt
- 1 cup all-purpose flour
For the Filling:
- 3 large eggs
- 3/4 cup granulated sugar
- 1 1/2 teaspoons vanilla extract
- 1 3/4 teaspoons baking powder
- 1/3 cup all-purpose flour
- 3 cups sweetened shredded coconut
- 1/3 cup sweetened shredded coconut for topping
Instructions
- Preheat your oven to 350°F. Line a 9x9-inch baking pan with parchment paper for easy removal after baking.
- In a bowl, mix together the melted butter, light brown sugar, granulated sugar, vanilla extract, salt, and all-purpose flour. Stir until just combined, maintaining a slightly crumbly texture.
- Press the crumbly mixture evenly into the prepared pan to form the base. Bake for 15 minutes in the preheated oven.
- In a different bowl, whisk the eggs with the granulated sugar. Add the vanilla extract and baking powder, then gently fold in the all-purpose flour and shredded coconut until just blended.
- Pour the filling evenly over the prebaked base. Sprinkle an extra 1/3 cup of shredded coconut on top. Return the pan to the oven and bake until the filling is set and the edges are lightly golden, about 25 minutes.
- Allow the bars to cool completely in the pan before slicing into squares, about 1.5 to 2 hours. For a firmer texture, cool at room temp for 45 minutes, then refrigerate for 1 hour before slicing. Serve cold.
