Preheat your oven to 350°F (175°C). Lightly grease an 8×8-inch baking dish or line it with parchment paper for easy cleanup.
2. Brown the Butter
Melt the butter in a large saucepan over medium-high heat. Keep it on the heat, swirling occasionally, until it turns amber and smells nutty. This step adds a rich, toasted flavor. Remove from heat once browned.
3. Add Sugar, Eggs, and Vanilla
While the butter is still warm, stir in the brown sugar until fully dissolved. Allow the mixture to cool slightly, then whisk in the eggs and vanilla until smooth and glossy.
4. Mix in Dry Ingredients
In a separate bowl, whisk together flour, baking powder, and salt. Slowly combine with the wet mixture, stirring just enough to bring everything together. Avoid overmixing to keep the bars soft.
5. Fold in Coconut
Gently fold in the shredded coconut until evenly distributed.
6. Bake
Pour the batter into the prepared pan and smooth the top. Bake for 40–45 minutes, until the edges are golden and a toothpick in the center comes out with a few moist crumbs.
Tip: If the top begins to brown too quickly, cover loosely with aluminum foil during the last 10 minutes of baking.
7. Cool and Slice
Cool the bars completely in the pan on a wire rack. For cleaner edges, chill in the fridge for 30 minutes before cutting into squares.
