Instructions:
Preheat oven to 350°F. Line a 9×9 baking dish with parchment paper and coat with nonstick spray. Set aside.
In a medium saucepan melt butter over medium-low heat. Once butter is melted, continue cooking until it boils, swirling the pan constantly so the butter doesn’t burn. Slowly the butter will begin to brown. Once it has reached an amber color remove from the heat and stir in the brown sugar until completely combined. Using a rubber spatula stir in the eggs, vanilla, salt and baking powder.
Next stir in the flour until incorporated and then finally the coconut.
Pour the batter into the prepared pan and bake for 20 minutes. The edges will be golden and the center will be almost set.
Allow the bars to cool completely before cutting into squares.
Notes
Store airtight for up to 3 days at room temperature.
Freeze airtight for up to 30 days for best freshness.
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