Ingredients:

  • 1 cup (225g) Unsalted Butter, chilled and cubed
  • ½ cup (100g) Granulated Sugar (Caster Sugar)
  • 2 teaspoons Pure Vanilla Extract
  • 2 cups (250g) All-Purpose Flour (Plain Flour)
  • ½ teaspoon Fine Sea Salt
  • 1 cup (200g) Granulated Sugar (Caster Sugar) for caramel
  • ¼ cup (60ml) Water
  • ½ cup (120ml) Heavy Cream (Double Cream), warmed slightly
  • 4 tablespoons (56g) Unsalted Butter, room temperature, cut into cubes
  • 1 teaspoon Fine Flaky Sea Salt (Maldon)
  • 4 cups (300g) Unsweetened Shredded Coconut
  • 2 tablespoons (30g) Unsalted Butter, melted

Instructions:

  1. Prepare Baking Tray: Preheat oven to 350°F (175°C). Line the 9x13 inch baking tray with parchment paper, leaving an overhang 'sling' for easy removal.
  2. Make the Base Dough: Cream together the butter and sugar until light and fluffy (about 3 minutes). Beat in vanilla extract. Gradually add flour and salt, mixing on low speed until the dough just comes together into coarse crumbs.
  3. Press and Par-Bake: Press the dough evenly into the prepared tray. Prick the surface lightly with a fork. Bake for 18–20 minutes, or until the edges are just beginning to turn a pale golden hue.
  4. Toast the Coconut: While the base bakes, spread the shredded coconut onto a separate rimmed baking sheet. Drizzle with 2 tablespoons melted butter and toss to coat.
  5. Bake the Coconut: Place the coconut sheet in the oven, stirring every 3–4 minutes. Toast for 8–12 minutes total, until beautifully golden brown and fragrant. Remove and set aside immediately.
  6. Start the Sugar Syrup: In a heavy-bottomed saucepan, combine the 1 cup sugar and ¼ cup water. Stir only until the sugar is dissolved before heating.
  7. Cook the Caramel: Bring the mixture to a boil over medium-high heat. Do not stir after it boils. Cook until the syrup turns a deep amber colour (6–8 minutes).
  8. Stop the Cook: Remove the pan from the heat immediately. Slowly and carefully pour in the warmed heavy cream. Whisk gently until smooth.
  9. Finish the Caramel: Whisk in the 4 tablespoons of butter, one cube at a time, until the caramel is glossy. Stir in the 1 teaspoon of flaky sea salt.
  10. Assemble the Bars: Pour the hot caramel evenly over the par-baked shortbread base.
  11. Add Topping: Immediately sprinkle the warm toasted coconut evenly over the caramel layer. Press down very gently with a spatula so the coconut adheres slightly.
  12. Final Bake: Return the bars to the oven and bake for 18–20 minutes, or until the caramel is bubbling around the edges and the topping is set.
  13. Cooling and Cutting: Let the bars cool completely in the pan on a wire rack (about 1 hour). Transfer the tray to the refrigerator and chill for at least 2 hours before cutting into 16 clean squares.