Toasted Coconut Cookie Bars

Instructions

1. Preheat the oven to 350 °F. Line a 8×8-inch baking dish with parchment and set aside.
2. Add 1 ¼ cups of the flaked coconut to a skillet, and cook over medium-low heat, stirring occasionally, until golden brown. This should take 5 minutes or so. Set aside.
3. Add the butter to a saucepan over medium heat, and cook, swirling often, until it has turned a deep golden-brown color and smells nutty. Set aside to cool slightly before preparing the batter.
4. Add the brown butter, coconut sugar, and vanilla extract to the bowl of a stand mixer fitted with the paddle attachment or a large bowl with a hand mixer. Beat on medium for a minute or so, until well mixed. Add in the eggs and beat on medium-high for two minutes.
5. Add the almond flour and salt to the mixer, and combine on low speed until the flour is just incorporated. Add the toasted coconut and stir again just to combine.
6. Add the batter to the prepared baking pan, and spread it into an even layer. Sprinkle over the reserved 1/4 cup of untoasted coconut and bake for 25-30 minutes, until the edges begin to pull away from the pan, and the center is set.
7. Place the pan on a wire rack, and allow to cool to room temperature before slicing. Cut into 9 bars, and enjoy immediately, or store in an airtight container for up to 3 days.