Almond Joy Cookie Bars

2 1/8 cups (10 1/2 ounces) all purpose flour 1/2 teaspoon salt 1/2 teaspoon baking soda 12 tablespoons butter (1 1/2 sticks), melted and cooled slightly 1 cup (7 ounces) light brown sugar 1/2 (3 1/2 ounces) cup granulated sugar 1 large egg 1 large egg yolk 1 teaspoons vanilla extract 1/2 teaspoon almond extract 1 cup shredded coconut, divided 1 1/2 cups chocolate chips

Preheat the oven to 325 degrees. Adjust the oven rack to lower-middle position. Line a 9X13-inch baking pan with foil and spray with nonstick cooking spray. Mix the flour, salt, and baking soda together in medium bowl; set aside. Whisk the melted butter and sugars in a large bowl until combined. Add the egg, egg yolk, vanilla, and almond extract, and mix well. Using a rubber spatula, fold the dry ingredients into the egg mixture until just combined; do not overmix. Fold in 3/4 cup of shredded coconut and the chocolate chips and turn the batter into the prepared pan, smoothing the top with the

the spatula. Sprinkle with remaining coconut. Bake until the top of the bars is light golden brown, slightly firm to the touch, and edges start pulling away from sides of pan, 24-28 minutes. Cool on a wire rack to room temperature (although I can never wait that long and like mine gooey and soft). Cut into 2 inch squares and serve.