These are rich and chewy, with bits of crunchy, toasted pecans, gooey chocolate and coconut…and they’re just plain good.  So pour the coffee and invite a friend…. I love bar cookies, and most cookies can become bar cookies.  It’s just a matter of what pan you choose.  These were a drop cookies, but I actually prefer them as a bar cookie.  And, as salty/sweet is a thing, I sprinkled some Maldon sea salt over the bars right after they came out of the oven.

I do use a stand mixer, but you can absolutely use a hand mixer.  I have actually mixed these by hand, but either type of mixer will give you slightly better results.  Preheat your oven to 350°F and dump the flour, baking powder and salt into a bowl—I usually do this first, then set it aside.

Cream together the butter and both sugars; they will become lighter in color; it takes about 2-3 minutes.

Beat in the eggs and vanilla.  Remove the bowl from the mixer, and stir the dry ingredients into the wet,

just until they are partially incorporated.  Now, add the coconut and chocolate chips and fold the whole mess together until the mixture is completely homogeneous.  But, DO NOT over-mix, please.  Less air in the batter, as well as less gluten development, is key. Scrape the batter into a greased and floured 9×13-inch pan, spreading evenly with an off-set spreader.  Sprinkle with additional coconut (about 3-4 tablespoons) and the pecans.  Bake in the pre-heated oven for 40 to 45 minutes or until a toothpick comes out clean.  If you want to sprinkle on some salt, do it the minute you pull the pan out of the oven.  Cool completely.   You can drizzle the cooled bars can be drizzled with chocolate, but I usually don’t do that.  I think it’s a bit of over-kill and they’re very tasty, as is.  Do no over-bake these bars.  They should be just slightly moist and chew in the center.  These will keep at least 3-4 days.  They’re also wonderful with a scoop of vanilla ice cream.