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

These Coconut Butter Bars feature a rich, buttery shortbread crust topped with a sweet, custardy coconut filling, baked until golden and irresistible.

Ingredients:

For the Crust	Quantity
Flour	2 cups
Brown sugar, packed	1 cup
Salt	1 teaspoon
Butter (2 sticks), melted	1 cup

For the Filling	Quantity
Flour	1/2 cup
Sweetened condensed milk	1 can (14 oz)
Granulated sugar	2 tablespoons
Eggs	3
Butter, melted	1/4 cup
Vanilla extract	2 teaspoons
Salt	1 teaspoon
Sweetened shredded coconut	3 cups
Sweetened shredded coconut (additional for topping)	1 cup

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Instructions:

Making the Crust

1. Step 1: Preheat and Prep: Preheat your oven to 2350∘F(175∘C).3 Grease a 9×13-inch baking dish.
2. Step 2: Mixing Crust: In a mixing bowl, combine the 2 cups flour, 1 cup brown sugar, and 1 teaspoon salt for the crust.4
3. Step 3: Press and Bake Crust: Pour in the 1 cup melted butter and mix until well combined. Press the mixture evenly into the bottom of the prepared baking dish. Bake the crust for 15-20 minutes, or until lightly golden brown. Remove from the oven and set aside to cool.

Preparing the Filling

4. Step 4: Mixing Filling: In a separate bowl, whisk together the 1/2 cup flour, sweetened condensed milk, 2 tablespoons granulated sugar, 3 eggs, 1/4 cup melted butter, 2 teaspoons vanilla extract, and 1 teaspoon salt until smooth.
5. Step 5: Incorporating Coconut: Stir in the 3 cups shredded coconut until evenly distributed.
6. Step 6: Pouring and Topping: Pour the filling mixture over the cooled crust in the baking dish, spreading it out evenly. Sprinkle the additional 1 cup of shredded coconut over the top of the filling.

Baking and Cooling

7. Step 7: Final Bake: Return the baking dish to the oven and bake for 25-30 minutes, or until the filling is set and the coconut topping is lightly toasted.
8. Step 8: Cooling: Allow the Coconut Butter Bars to cool completely in the baking dish before cutting into squares or bars.