Once they tasted it, my neighbor rushed over to get the recipe from me.

Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper.

In a bowl, mix together the flour, melted butter, and granulated sugar until crumbly. Press this mixture into the bottom of the prepared baking pan to form the crust.

Sprinkle half of the shredded coconut evenly over the crust.

In another bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth. Gently fold in the drained crushed pineapple.

Spread the pineapple cream mixture over the crust and coconut layer.

Sprinkle the remaining shredded coconut on top.

Bake in the preheated oven for 25-30 minutes, or until the edges are golden brown and the coconut is toasted.

Allow the bars to cool completely in the pan before cutting into squares. Serve and enjoy!

For a nutty twist, add a handful of chopped macadamia nuts or almonds to the crust mixture. If you prefer a more citrusy flavor, add a teaspoon of lime or lemon zest to the cream cheese filling. For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend. You can also experiment with different types of coconut, such as toasted coconut flakes, to add a different texture and flavor.