These chewy coconut squares combine a buttery crust with a gooey coconut custard topping—crackly on top, chewy inside.

Scale

For the Base

1 cup (226 g) melted butter

1 cup (220 g) packed brown sugar

2 cups (250 g) all-purpose flour

1 tsp salt

For the Coconut Topping

3 large eggs

397 g (14 oz) sweetened condensed milk

½ cup (60 g) all-purpose flour

¼ cup brown sugar

¼ cup melted butter

2 tsp vanilla extract

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1. Preheat oven to 350°F (175°C). Line a 9×13 baking pan with parchment or grease it lightly.

2. Mix melted butter and brown sugar in a bowl. Stir in flour and salt to form a dough. Press into the pan evenly.

3. Bake the crust for 10–12 minutes until just set but not browned.

4. In another bowl, whisk eggs, sweetened condensed milk, flour, brown sugar, melted butter, and vanilla until smooth.

5. Stir in shredded coconut if using. Pour mixture over the warm crust and spread evenly.

6. Bake for 25–30 minutes until top is golden and slightly crackly, and center is set but still soft.

7. Cool completely in the pan before cutting into squares.

Store in an airtight container at room temperature for 3 days or refrigerate for up to 5 days.

You can freeze the squares for up to 3 months, individually wrapped.