Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter or cooking spray to prevent the bars from sticking.
2. In a large mixing bowl, cream together 1 cup of unsalted butter and 1 cup of granulated sugar until the mixture is light and fluffy. This should take about 3-5 minutes using an electric mixer on medium speed.
3. Gradually add 2 cups of all-purpose flour to the butter and sugar mixture. Mix on low speed until just combined. Be careful not to overmix, as this can make the bars tough.
4. Fold in 1 cup of chopped pecans and 1 cup of sweetened shredded coconut using a spatula or wooden spoon until evenly distributed throughout the batter.
5. Spread the batter evenly into the prepared baking dish, smoothing the top with a spatula. Bake in the preheated oven for 20 minutes, or until the edges are lightly golden.
6. While the base is baking, prepare the topping. In a separate bowl, pour 1 can of sweetened condensed milk over the baked crust after it has baked for 20 minutes. Spread it evenly across the surface.
7. Return the baking dish to the oven and bake for an additional 10-15 minutes, or until the topping is bubbly and lightly browned.
8. Once baked, remove the dish from the oven and allow it to cool in the pan on a wire rack for at least 10-15 minutes. This will make cutting the bars easier.
9. After cooling, cut the dessert into 12 equal bars. For best results, use a sharp knife and wipe it clean between cuts to ensure neat edges.
10. Serve the bars warm or at room temperature. They can be stored in an airtight container at room temperature for up to a week, or in the refrigerator for longer freshness.