Add the vanilla extract and flour, and mix on low until the flour is absorbed.
To Make Filling: Meanwhile, whisk together the light brown sugar, salt, eggs, and vanilla. Whisk in the flour. Fold in the oats, coconut, nuts and chocolate chips.
Pour filling over crust, and bake in a 350 degree F oven for 20 to 25 minutes, rotating the pan two-thirds of the way through baking time.
Remove from oven and let cool completely before cutting into bars.
Coconut Chocolate Chip Bars
10 Tbsp (1 stick plus 2 Tbsp) unsalted butter, at room temperature
1/2 cup plus 2 Tbsp light brown sugar
1/4 tsp coarse salt
2 tsp pure vanilla extract
1 3/4 cup all-purpose flour
1 1/2 cups light brown sugar
1/2 tsp coarse salt
3 large eggs, at room temperature
1 Tbsp pure vanilla extract
2 Tbsp all-purpose flour
1 1/2 cups sweetened shredded coconut
6 Tbsp old-fashioned rolled oats (not instant)
1 1/2 cups macadamia nuts, coarsely chopped (we used pecans)
1 cup semisweet chocolate chips (we used chocolate chunks)
1. Set the oven rack in the middle position. Preheat the oven to 350 degrees F. Butter a 9 x 13-inch baking dish; set aside.
2. To make the crust: In a bowl of a standing mixer fitted with the paddle attachment, beat the butter with the brown sugar and salt on medium speed until light and fluffy, about 3 minutes, scraping down the sides of the bowl halfway through. Beat in the vanilla. With the mixer on low speed, beat in the flour until absorbed.
3. Press the dough over the bottom of the prepared baking dish. Set on a baking sheet and bake, rotating the sheet about halfway through the cooking time, until the crust turns an even blond color and is cooked through and crisp, 10 to 12 minutes. Remove the baking dish from the oven. Do not turn off the oven.
4. To make the filling: In a large bowl, whisk the brown sugar with the salt. Add the eggs and vanilla and whisk to blend. Whisk in the flour. Fold in the coconut, oats, and nuts. Spread the filling over the crust. Sprinkle with the chocolate chips (we mixed the chocolate chunks in with the batter instead).
5. Bake, rotating the pan about two-thirds of the way through the baking time, until the filling is set to a soft, chewy, cookie-like texture, 20 to 25 minutes. Let cool completely in the pan on a wire rack. Cut into bars approximately 2 1/4 by 2 1/2 inches.
Yield: about 20 bars
The Sono Baking Company Cookbook by John Barricelli