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Heat convection oven to 300°F (standard oven: 350°F). Lightly spray one 18x26-inch full sheet pan with vegetable cooking spray. Place parchment paper on prepared pan.
Mix butter and sugar in 20 qt. bowl of mixer fitted with paddle attachment until creamy. Gradually add flour, mixing until well blended. Press dough evenly in prepared pan.
Bake 15 to 20 minutes or until edges are lightly browned. Meanwhile, combine HEATH Toffee Bits and corn syrup in large heavy-bottomed saucepan. Cook over medium heat, stirring constantly, until toffee is melted (approximately 10 to 12 minutes). Stir in 7 oz. (2 cups) almonds and 6 oz. (2 cups) coconut. Spread toffee mixture to within 1/4-inch of edges of crust. Sprinkle remaining 7 oz. (2 cups) almonds and remaining 3 oz. (1 cup) coconut over top.
Bake an additional 15 minutes* or until bubbly. Cool completely in pan on wire rack. Cut into 2x3-inch bars.
*If using convection oven, rotate pan one-half turn (180°) after 8 minutes of baking.
