Buttery Coconut Bars Amanda Batcher
CRUST
2 c flour
1 c brown sugar packed
1 c butter, melted
1/2 t salt
FILLING
3 large eggs (at room temp)
14oz can sweetened condensed milk
1/2 c flour
1/4 c brown sugar packed
1/4 c butter melted
2 1/2 t vanilla
1/2 t salt
4 c sweetened shredded or flaked coconut, divided
Preheat oven to 350. Line a 13-inch x 9-inch baking pan with parchment paper or aluminum foil and set aside. To a mixing bowl, add melted butter, and brown sugar. Stir together, then add in flour and salt, mixing until dough forms. Press dough into the bottom of prepared pan in an even layer. Bake 12-15 minutes, until lightly golden brown. Set aside to cool for 5-10 minutes and reduce oven temperature to 325. To a large mixing bowl, add all filling ingredients except coconut and whisk together. Stir in 3 cups of the coconut. Pour filling over cooled crust and sprinkle top with remaining 1 cup of coconut. Bake 25-30 minutes, or until set and coconut is lightly golden brown. Remove from the oven and cool to room temperature. Slice into bars and serve.
