Salted Caramel Coconut Bars

Instructions

1. 1

   Preheat the oven to 160\u00b0C (325\u00b0F) and line an 18cm x 28cm baking tin with parchment paper.

   Tip: Use a high-quality parchment paper to ensure the bars release easily.

2. 2

   In a medium saucepan, combine the coconut, granulated sugar, and brown sugar. Cook over medium heat, stirring constantly, until the sugar has dissolved.

   Tip: This step is crucial to creating the caramelized sugar flavor in the bars.

3. 3

   Bring the mixture to the boil, then reduce the heat to low and simmer for 5 minutes, stirring occasionally.

   Tip: Don't skip this step! It's essential for developing the caramel flavor.

4. 4

   Remove the saucepan from the heat and stir in the unsalted butter until it has melted.

   Tip: Make sure the butter is fully incorporated to prevent any grainy texture.

5. 5

   Stir in the vanilla extract and let the mixture cool slightly.

   Tip: This will help prevent the eggs from scrambling when you add them.

6. 6

   In a large bowl, whisk together the eggs and salt until well combined.

   Tip: Use room temperature eggs for better mixing.

7. 7

   Add the shredded coconut and flaky sea salt to the egg mixture and stir until just combined.

   Tip: Don't overmix! You want to maintain the texture of the coconut.

8. 8

   Pour the coconut mixture into the prepared baking tin and smooth the top.

   Tip: Make sure the mixture is evenly distributed to prevent any areas from being too dense.

9. 9

   Pour the caramel sauce over the coconut mixture and spread it evenly.

   Tip: Use a spatula or spoon to create a marbled effect, if desired.

10. 10

    Bake the bars for 25-30 minutes, or until the edges are golden brown and the center is set.

    Tip: Keep an eye on the bars during the last 10 minutes of baking to prevent overcooking.

11. 11

    Remove the bars from the oven and let them cool completely in the tin.

    Tip: This is the hardest part – waiting for the bars to cool! But trust us, it's worth it.

12. 12

    Once the bars have cooled, cut them into 4 equal pieces and serve.

    Tip: Store any leftovers in an airtight container at room temperature for up to 3 days.