Simple Brazilian Toasted Coconut Squares (Cocada)

Lightly grease an 8x8 inch (20x20 cm) baking pan and line it with parchment paper, leaving an overhang on two sides to easily lift the cocada out later.

In a large, heavy-bottomed non-stick saucepan, combine the shredded coconut, sweetened condensed milk, granulated sugar, butter, and salt.

Cook the mixture over medium-low heat, stirring constantly with a wooden spoon or silicone spatula. Continue cooking for 10-15 minutes, or until the mixture thickens considerably, turns slightly golden, and begins to pull away from the sides and bottom of the pan.

Remove the saucepan from the heat and stir in the vanilla extract until well combined.

Immediately transfer the hot coconut mixture into the prepared baking pan. Use the back of a spoon or a piece of parchment paper to firmly and evenly press the mixture into the pan.

Allow the cocada to cool completely at room temperature for at least 2 hours, or chill in the refrigerator for 1 hour to speed up the setting process.

Once firm, use the parchment paper overhang to lift the entire slab of cocada out of the pan. Place it on a cutting board and cut into 16 equal squares or desired shapes.

Serve immediately or store for later enjoyment.