- 2 cups flaked coconut
- ½ tsp teaspoon salt (omit if using salted butter)
- ½ tsp baking powder
- 2 cups all-purpose flour
- 1 cup unsalted butter, softened at room temperature
- 2 cups light brown sugar, firmly packed
- 2 eggs, lightly beaten
- 2 tsp vanilla
- 2 cups semi-sweet chocolate chips
All ingredients should be allowed to come to room temperature if they have been in the refrigerator. Preheat oven to 350 °F.
Blend the butter and brown sugar. Add the beaten egg bit by bit, mixing well. Add vanilla. Stir in the flour mixture. Mix well with wooden spoon. Gently stir in the chocolate chips and the toasted coconut.
Lightly grease (or butter) and flour a 9- x 13-inch cake pan. Spread the batter into the pan. Bake at 350 °F for about 25 minutes. Remove from oven as soon as a sharp knife inserted into the center pulls away clean. Cool, cut into bars (or squares) and serve.