Chewy Coconut Chocolate Chip Blondies

My sister came to visit us one night this weekend on her way to the beach. I wanted to make a treat for her to take down to share with the rest of the crew, so I made these blondies that I've had saved for a while on my "to bake" list. I saved a few of the side pieces for Aubrey, my mom, and me to try. I'm glad I didn't keep the whole batch because I don't think I have that much self control. These were so good. They were a good mix between a chocolate chip cookie and the Girl Scout samoa cookies (not sure if I spelled that right).

Ingredients:
1 cup all-purpose flour
1/8 tsp. salt
8 Tablespoons unsalted butter, melted and cooled to room temperature
1 cup packed light brown sugar
1 large egg
1 1/2 teaspoons vanilla extract
1 cup sweetened shredded coconut
4 oz. semi sweet chocolate chips

For drizzle and garnish: (optional)
1 cup semisweet or bittersweet chocolate chips or chunks
1 tsp. butter or shortening
Sweetened shredded coconut

Directions:
Preheat the oven to 350 degrees F. Butter and flour an 8- by 8-inch square baking dish. In a small bowl, sift together the flour and salt; set aside. In another mixing bowl combine the melted butter and brown sugar and beat until well combined. Scrape down the sides of the bowl, add the egg, and mix until incorporated. Mix in the vanilla and coconut extracts until well blended. Add in the dry ingredients and mix just until they have been incorporated.

Add the shredded coconut and chocolate chunks to the bowl, and fold in with a rubber spatula until evenly distributed. Transfer the batter to the prepared baking dish and spread evenly with a spatula.

Bake for 20-25 minutes, until set in the center but still soft. Do not over bake. Let the bars cool slightly before drizzling.

To make the drizzle, combine the chocolate chunks and butter or shortening in a small, heatproof bowl. Microwave in 15-second intervals, stirring in between, until completely melted and smooth. Transfer the melted chocolate to a plastic bag with a very tiny piece of the corner cut off and drizzle over the bars. Sprinkle with additional shredded coconut before the chocolate sets, if desired. Allow to cool completely before cutting into bars.

Source: Adapted from Annie's Eats.... originally from About.com