Chewy coconut filling layered onto a buttery shortbread crust; this recipe is so simple to make I have been making it since I was a child.
1cupall-purpose flour *
1/2cuplight brown sugar
2tablespoonsall-purpose flour (or brown rice flour for GF recipe)
1cupshredded sweetened coconut
Preheat the oven to 350 degrees. Grease an 8x8 pan with butter or line with parchment.
Combine the butter, sugar, and flour for the crust in a medium mixing bowl. Stir until well-combined. Press the crust into the bottom of the prepared pan.
Bake the crust for 10 minutes. Remove from the oven and let cool a few minutes while finishing the rest of the recipe.
Mix together the filling ingredients and pour over the crust. Bake 20 minutes more (25 minutes for a doubled recipe). Let cool completely before slicing. Enjoy!
* Gluten Free Alternative: 2/3 cup brown rice flour + 1/3 cup potato starch can be substituted for the all-purpose flour in the crust recipe above.Doubling this recipe will perfectly fill a 9x13 pan. Add an additional 5-10 minutes baking time for the crust a doubled recipe and an additional 5-10 minutes for the filling.