Preheat oven to 350 degrees. Spread coconut on baking sheet and toast for 5-6 mins, stirring half way.
For shortbread: Turn oven down to 325 degrees and mix butter, vanilla, sugar and flour in medium bowl. Press into 8x8 pan, poke with fork and bake for 20-22 mins.
For filling: In medium saucepan whisk, half half, eggs, sugar, and salt together over medium-low heat whisking constantly until it gets thick and just starts to boil. Remove from heat and stir in 1 cup of toasted coconut flakes. Pour mixture over shortbread, chill for 4 hours. Add cool whip and the ¼ cup of toasted coconut.
Recipe by THE SEMISWEET SISTERS at https://www.thesemisweetsisters.com/2015/12/03/coconut-cream-pie-bars-recipe/