Instructions

• Preheat oven to 350°F. Line an 8×8-inch baking dish with parchment paper, leaving an overhang to lift the bars out later.
• Make the shortbread base: In a medium bowl, beat together 1 stick (8 tablespoons) salted butter (room temperature), 1 1/2 cups all-purpose flour, 1–2 tablespoons maple syrup (or use brown sugar), 1 egg, and 2 teaspoons vanilla extract until combined. The mixture may look dry but should pack together.
• Press the shortbread mixture evenly and firmly into the prepared 8×8 pan. Bake for 20 minutes, until lightly golden. Remove from the oven and let the shortbread cool completely in the pan.
• While the shortbread cools, make the coconut-caramel layer: In a medium saucepan combine 3/4 cup maple syrup and 1/3 cup coconut cream or heavy cream. Bring to a boil over medium-high heat, stirring occasionally. Continue boiling gently, stirring frequently, for 5–8 minutes, until the mixture is reduced and thickened to a caramel-like sauce.
• Remove the saucepan from the heat and stir in 1 tablespoon vanilla extract and a pinch of sea salt (optional). Add 4 cups slightly toasted shredded coconut and stir until the coconut is evenly coated.
• Spread the coconut-caramel mixture over the cooled shortbread, pressing and packing it tightly and evenly into the pan. Smooth the top with a spatula or the back of a spoon.
• Freeze the pan until the filling is firm, about 30 minutes.
• Lift the chilled block from the pan using the parchment overhang and place on a cutting board. Cut into 12 to 16 bars. If any coconut falls loose, press it back onto the bars.
• Return the cut bars to the freezer for another 30 minutes to firm.
• Melt 12 ounces semi-sweet or dark chocolate (use a microwave in short intervals stirring between, or a double boiler) and keep the chocolate smooth and fluid for dipping.
• Dip or coat each bar in the melted chocolate, letting excess drip off, and place on a parchment-lined tray. Sprinkle with sea salt, if desired. Transfer the tray to the freezer for 10 minutes to set the chocolate.
• Serve immediately or store the bars in the refrigerator.