1. Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving some overhang for easy removal later.
2. In a large bowl, whisk together the flour, sugar, and salt. Using a pastry cutter or your fingers, cut in the cold butter until the mixture resembles coarse crumbs.
3. Press the crust mixture firmly and evenly into the prepared pan. I find this step easiest with slightly damp hands—keeps the crust from crumbling everywhere!
4. Bake the crust for 18-20 minutes or until it’s golden around the edges. While the crust bakes, toast the shredded coconut in a dry skillet over medium heat, stirring frequently until golden brown and fragrant. Set aside to cool.
5. In a medium saucepan, whisk together the egg yolks, cornstarch, and sweetened condensed milk until smooth. Slowly add the milk, whisking constantly to combine.
6. Place the saucepan over medium heat and cook, whisking continuously, until the mixture thickens and starts to bubble—about 6-8 minutes. Remove from heat and stir in the vanilla and coconut extract.
7. Pour the creamy custard over the baked crust, smoothing it out with a spatula. Sprinkle the toasted coconut evenly over the top, pressing down gently so it sticks.
8. Return the pan to the oven and bake for another 10-12 minutes, just until the custard is set and the coconut is toasted to your liking.
9. Allow the bars to cool completely at room temperature, then refrigerate for at least 3 hours or overnight. This step is crucial for that creamy, sliceable texture we all love.
10. Use the parchment paper overhang to lift the bars from the pan. Cut into 12 squares with a sharp knife, wiping the blade clean between cuts for a neat finish.

One little trick I’ve learned from years of baking with my kids is to keep a damp cloth handy for wiping the knife. It makes slicing these bars feel like a breeze, even with the creamy custard layer.