Coconut Macaroon Shortbread Bars

Makes 12 bars

• 2 sticks unsalted butter at room temperature

• 1/2 cup granulated sugar 

• 1 teaspoon vanilla extract

• 2 cups all purpose flour 

• 1 1/2 teaspoons kosher salt, divided

• 2 1/4 cups sweetened shredded coconut

• 1 1/2 cups semi-sweet chocolate chips 

• 14 ounces sweetened condensed milk 

• Flaked sea salt 

Preheat the oven to 350 degrees F. 

Butter and line a 9” x 13” baking dish with parchment paper. Set aside. 

Add the butter, sugar, and vanilla to a stand mixer fitted with the paddle attachment and mix until just combined. Turn the mixer off and add the flour and 1 teaspoon kosher salt then return the mixer to medium speed and the dough pulls together, about 1 minute. Dump the dough into the prepared baking dish and, using lightly floured fingers, pat it into one even layer. Set aside. 

In a medium mixing bowl combine the shredded coconut, semi-sweet chocolate chips, sweetened condensed milk and remaining 1/2 teaspoon kosher salt. Spread the mixture on top of the dough and bake for 40 minutes until golden brown. Remove from the oven, sprinkle with flaked sea salt and allow to cool before slicing and serving.