Line your 9-inch square pan with parchment paper, leaving some overhang for easy removal.
In a large mixing bowl, combine the toasted shredded coconut flakes with honey, melted butter, and vanilla extract. Use a spatula to mix everything thoroughly until the mixture becomes sticky and cohesive, and the coconut is evenly coated.
Press the mixture firmly into the prepared pan, spreading it evenly with the spatula and pressing down to ensure it’s compact. This helps the bars hold together nicely once set.
Place the pan in the fridge and chill for about 2 hours, or until the mixture feels firm and holds together when pressed.
Once chilled, lift the set mixture out of the pan using the parchment overhang. Place on a cutting board and cut into 12 even squares with a sharp knife. Dipping the knife in warm water between cuts helps make clean slices.
Serve the coconut bars directly from the fridge for a chewy, firm texture. Store leftovers in an airtight container in the fridge for up to a week or freeze for longer storage.
