Toasted Coconut Chocolate Bars

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1. 1
   Preheat oven to 350°F. Line an 8x8 inch square baking dish with parchment paper.
2. 2
   In a bowl, beat together the butter, flour, maple, egg, and 2 teaspoons vanilla. This mix may seem dry but should pack nicely. Press evenly into the prepared baking dish. Bake 20 minutes until lightly golden. Let cool.
3. 3
   Meanwhile, in a medium pot, combine the maple syrup and coconut cream/heavy cream. Bring to a boil over high heat. Boil for 5-8 minutes or until thickened to a caramel-like sauce. Remove from the heat and stir in 1 tablespoon vanilla and a pinch of salt. Stir in the coconut. Spread the mixture over the shortbread cookie, packing it tightly in. Freeze until firm, 30 minutes.
4. 4
   Cut into 12 to 16 bars. If the coconut falls out of place, simply press the bar back together. Freeze for another 30 minutes.
5. 5
   Cover/dip each bar in chocolate and sprinkle with salt (if desired). Freeze for 10 minutes to set the chocolate. Eat right away or store in the fridge.