Line your square pan with parchment paper, leaving some overhang for easy removal. This makes lifting the bars out a breeze later.
In a large mixing bowl, combine the shredded coconut, honey, and melted butter. Mix with a spatula until everything is evenly coated and sticky, and the coconut starts to feel like thick, sticky sand.
Transfer the mixture into your prepared pan and press it down firmly with the back of a spatula or your fingers to create an even, compact layer. Make sure to press it flat and smooth on top.
Place the pan in the fridge and chill for at least 2 hours, or until the mixture firms up and is easy to cut. If you're in a hurry, you can freeze it for about an hour.
Once set, lift the coconut block out of the pan using the parchment overhang. Place it on a cutting board and cut into 12 rectangles or squares, depending on your preferred size.
For a toasted, golden finish, lightly toast the bars in a preheated oven at 180°C (350°F) for 5-7 minutes, watching carefully to prevent burning. The bars will develop a fragrant nutty aroma and a slightly darker hue.
Let the bars cool slightly before serving. They’re chewy, golden, and bursting with coconut aroma—perfect for sharing or enjoying as a quick treat.
