Preheat your oven to 325°F (165°C) and line a large baking pan with parchment paper.

Toast sesame seeds in a dry pan over medium-high heat until golden brown (about 3-4 minutes). Remove from heat and let cool.

Toast the coconut flakes in the same pan until deep brown, about 5-7 minutes, stirring occasionally.

In a small pot, combine palm sugar, coconut milk, coconut oil, and salt. Simmer gently over medium heat until the sugar dissolves.

Stir in toasted sesame seeds and half of the toasted coconut flakes into the syrup, then drizzle over oats in a large bowl and mix well.

Spread the mixture evenly in the prepared baking pan and bake for 30-35 minutes, stirring halfway through.

Let the bars cool completely in the pan, then mix in the remaining coconut and any additional ingredients, cut into bars, and store in an airtight container.