Preheat oven to 350 degrees. Spray a 9-inch by 13-inch baking dish with non-stick food spray. Line the pan with parchment paper (with some overhanging the sides of the pan) for easier removal (optional).
Crust
In a large mixing bowl, whisk together the flour, brown sugar, and salt.
Using a spoon or spatula, stir in the melted butter until well combined.
Press the mixture evenly into the bottom of the prepared pan. Bake for 15 minutes, until the bottom is golden brown. Cool for 10 minutes.
Filling
In a large bowl, whisk together the eggs, sweetened condensed milk, flour, brown sugar, melted butter, almond extract, vanilla extract, and salt. Fold in half of the sweetened and unsweetened coconut.
Pour the mixture over the cooled crust. Sprinkle the remaining coconut over the top.
Bake for 25-30 minutes, until the top is lightly golden brown.
Cool completely before removing the bars from the pan to cut them (if having lined the pan with parchment paper) or cutting them in the pan. Don’t cut warm.
Notes
VariationsMini chocolate chips. Add ½ cup mini chocolate chips to batter and another ½ cup mini chocolate chips on top before baking. Almonds. Add ½ cup almond pieces, slivers, or slices to the top.Dried cranberries. Add ½ cup chopped dried sweetened cranberries to the batter and another ½ cup chopped dried cranberries to the top.How to StoreOnce cooled store in an airtight container at room temperature (up to 4 days) or in the refrigerator (up to 1 week). Store in a single layer or add a piece of parchment paper or wax paper between layers.