Buttery Coconut Bars with Condensed Milk: Golden and Gooey

Instructions:

1. Preheat your oven to 350°F (175°C) and line a 9x9 inch square baking pan with parchment paper, leaving an overhang on the sides.
2. Combine flour, sugar, and salt in a bowl. Use a pastry cutter or fork to work the chilled butter into the mixture until it resembles coarse crumbs.
3. Press the dough firmly and evenly into the bottom of the pan.
4. Bake for 12–15 minutes until the edges are just barely golden.
5. In a large bowl, whisk together the sweetened condensed milk, melted butter, vanilla extract, and salt until the mixture is velvety and smooth.
6. Fold in the shredded coconut using a spatula until every strand is thoroughly coated in the cream mixture.
7. Pour the coconut mixture over the hot crust, spreading it to the corners with a spatula.
8. Return the pan to the oven for 20–25 minutes until the center is set and the top has developed toasted, golden-brown peaks.
9. Allow the bars to cool completely in the pan for at least 1 hour before lifting them out by the parchment paper and slicing into 16 squares.