In the bowl of a stand mixer fitted with the paddle attachment beat butter and sugar until creamy.
Add all-purpose flour, vanilla extract, and salt. Mix until a smooth dough forms. Wrap the dough in plastic foil and let it sit in the fridge for 30 minutes.
In the meantime preheat your oven to 350F (180C) and grease a 9x13 baking pan.
Press the dough out into the baking pan and prick with a fork multiple times.
Bake the shortbread base for 20 minutes. Rotate the baking pan once to get an even bake.
Take the pan out of the oven and spread an even layer of jam on top. Top with shredded coconut and drizzle the sweetened condensed milk all over the coconut.
Place the baking pan in the oven and bake for about 25-30 minutes or until the top is golden.
Let the bars completely cool down in the pan to set. Then cut into squares and keep the squares in the fridge. They taste chilled the best!