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Ingredients:
– 2 cups all-purpose flour
– 1 cup unsalted butter, softened
– 3/4 cup powdered sugar
– 1/2 teaspoon salt
– 1 teaspoon vanilla extract
– 1 cup shredded sweetened coconut
– 1/2 cup granulated sugar
– 2 large eggs
– 1/4 cup coconut milk
– Pink food coloring (about 5-6 drops)
– 1 cup powdered sugar (for dusting)
Directions:
1. Preheat oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang for easy removal.
2. In a large bowl, combine the flour, softened butter, 3/4 cup powdered sugar, salt, and vanilla extract. Mix until crumbly but holds together when pressed.
3. Press the dough evenly into the bottom of the prepared pan to form the crust. Bake for 15-18 minutes, or until the edges are lightly golden. Remove from oven and set aside.
4. In another bowl, whisk together granulated sugar and eggs until smooth and slightly thickened.
5. Add the shredded coconut, coconut milk, and pink food coloring to the egg mixture. Stir well until combined.
6. Pour the coconut filling evenly over the baked crust and return to the oven.
7. Bake for an additional 20-25 minutes, or until the filling is set and lightly golden on top.
8. Remove from oven and cool completely in the pan on a wire rack.
9. Once cooled, dust the top generously with powdered sugar.
10. Lift the bars out of the pan using the parchment overhang, cut into squares, and serve.
Prep Time: 20 minutes | Cooking Time: 40 minutes | Total Time: 60 minutes
Kcal: 320 kcal | Servings: 12 servings
Tips:
Use sweetened shredded coconut for a moist and flavorful filling.
Allow bars to cool completely before dusting with powdered sugar to prevent clumping.
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