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Toasted Coconut Bars

• 2 1/4 cups flour
• 1/2 cup powdered sugar
• 2 sticks (1 cup) chilled, unsalted butter, cut into pieces

Preheat oven to 325F. Mix flour and sugar in food processor. Add butter; pulse off and on till mixture begins to come together. Press dough evenly over bottom of 13 x 9" pan. Refrigerate 15 minutes. Bake until golden brown, about 25 minutes. Cool. Reduce oven heat to 300F.

Topping:

• 1 cup brown sugar
• 1/2 cup sugar
• 3 eggs
• 2 tablespoons cream of coconut
• 1 tablespoon milk
• 1 1/2 cups sweetened shredded coconut
• 1 tablespoon flour
• 1 teaspoon vanilla
• 3 tablespoons unsalted butter, melted

For topping, combine brown sugar, white sugar, eggs, cream of coconut (canned, such as Coco Lopez, found in grocery stores in bar supplies), milk, flour, and vanilla in large bowl. Whisk just until blended. Fold in melted butter. Sprinkle coconut over crust. Pour mixture over evenly. Bake until topping is set and golden brown, about 45 min. Transfer to rack and cool. Cut in squares. Store in airtight container. Can be doubled and baked on 15" baking sheet.