makes 12 large or 24 small bars
1 cup unbleached all-purpose flour
1/8 heaping teaspoon Maldon salt flakes
1/2 cup (1 stick) unsalted butter, melted, browned, and cooled to room temperature
1 cup light brown sugar
1 large egg
2 teaspoons vanilla extract
1 cup coconut flakes, plus 1-2 tablespoons more to sprinkle over top the bars
1 cup semi-sweet chocolate chips
1/4 cup chopped pecans
1. Preheat the oven to 350 degrees. Spray an 8"-square baking dish with cooking spray and set aside.
2. In a small bowl, whisk together the flour and salt flakes. Set aside.
3. In small sauce pot, melt the butter over medium-high heat. Continue to cook until most of the foam has disappeared, the crackling has subsided, and brown flecks appear on the bottom of the pot. (I like to "swirl" the pot over top the burner to prevent the butter from burning,) Pour the browned butter into a heat-safe bowl (being sure to scrape out the brown bits) and let cool to room temperature.
4. Combine the brown sugar and cooled browned butter in the bowl of an electric mixer. Beat at high speed until light and creamy, about 5-7 minutes. Beat in the egg and vanilla extract. Slowly stir in the flour mixture, then stir in the coconut flakes, chocolate chips, and chopped pecans.
5. Spoon the batter into the prepped baking dish. Sprinkle coconut evenly over top the batter.
6. Bake in the oven for 25-30 minutes, or until the top is golden brown and the center is set. Remove from the oven and let cool on a wire rack. Let cool completely before cutting into bars.