When I was younger, I hated coconut. I really, really didn't like it. Now I'm obsessed with it! Is that weird? Come to think of it, I didn't like white chocolate either. My, how things have changed! These velvety bars are amazing.
1/2 c. (1 stick) butter, divided
1 (12 oz.) bag white chocolate chips, divided
1/4 c. sugar
1 t. coconut extract
1 c. flour
1/2 c. shredded coconut
On a lined cookie sheet, spread coconut in an even layer. Toast in the oven under a low broiler for about 1-2 minutes. Watch carefully because it can burn quickly!
In a microwave safe bowl, heat 1/2 c. white chocolate chips and 6 T. butter in 20-30 second intervals until melted. Stir until smooth.
Stir in another 1/2 c. white chocolate chips.
Stir until smooth.
Add eggs, sugar, and extract.
Whisk until smooth.
Fold in flour.
Mixture will become a thick batter.
Spread in a greased or lined 8x8" pan.
Bake at 350 F for 20-25 minutes. DO NOT OVERBAKE. (I would recommend taking it out when it still looks a little underbaked, otherwise it could be dry.) Cool about 20 minutes.
In a smaller microwave safe bowl, heat remaining chocolate chips and 2 T. butter until melty (30-60 seconds). Stir until smooth.
Spread melted white chocolate mixture over bars. Sprinkle with toasted coconut.
Refrigerate until firm and then cut into bars.