Instructions

• Line an 8" square baking pan with parchment paper or aluminum foil, leaving an overhang on two opposite sides for easy removal; set the pan aside.
• Preheat the oven to 375°F.
• Make the crust: in a mixing bowl, combine ¼ cup melted unsalted butter (cooled completely) and ¼ cup granulated sugar; stir until blended.
• Add ¾ cup all-purpose flour, ¼ teaspoon baking soda, ¼ teaspoon baking powder, and ¼ teaspoon salt to the butter mixture and mix until a thick dough forms.
• Press the dough evenly into the bottom of the prepared pan to form the crust; set the pan aside.
• Make the filling: in a clean mixing bowl, beat 8 oz softened cream cheese with ½ cup granulated sugar until smooth and free of lumps.
• Add 2 tablespoons all-purpose flour, 1 large egg, and ½ teaspoon pure vanilla extract to the cream cheese mixture; mix until just combined and smooth, scraping the bowl as needed.
• Stir 1.5 cups sweetened shredded coconut into the filling until evenly distributed.
• Pour the coconut cheesecake mixture over the prepared crust and spread it into an even layer.
• Bake in the preheated oven for 33 to 36 minutes, until the top is golden and the center no longer jiggles when the pan is gently shaken.
• Cool the bars in the pan on a wire rack until completely cool. Use the parchment or foil overhang to lift the bars from the pan, then slice.