Toasted Coconut Chocolate Bars

1. Preheat oven to 350°F. Line an 8x8 inch square baking dish with parchment paper. 
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. 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. 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. 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.