Makes 24 bars
1/2 cup unsalted butter
1/2 cup packed light brown sugar
1 cup granulated sugar
3 large eggs
2 cups all purpose flour
1/2 tsp. kosher salt
3/4 cup chopped macadamia nuts
1 1/2 tablespoons finely grated lime zest
1/2 tsp. pure vanilla extraact
1 package sweetened shredded coconnut
1 cup semi sweet chocolate chips
1 tbsp crisco
Preheat oven to 375 degrees
Butter a 9 inch square pan and line with parchment paper, leaving a 2 inch overhang on two sides
In a large bowl, whisk butter, brown sugar and 1/3 of the granulated sugar
Add 1 of the eggs, whisk until smooth. Stir in 1 cup of flour, salt, nuts and lime zest.
Spread batter in pan and bake until top is set and very lightly golden, about 15-18 minutes
Meanwhile, in a medium bowl, whisk together 2/3 cup of granulated sugar, 2 eggs and vanilla. Reserve 1/2 cup of the coconut, stir in remaining coconut and 1 cup flour into egg mixture. Gently spread over base,; top with reserved coconut.
Bake until golden and toothpick inserted comes out with moist crumbs attached, 25 -30 minutes.
Let cool completely on a wire rack. Using parchment overhang, lift bars from pan and cut into 24 bars.
In a double boiler, heat crisco and chocolate chips till smooth. Gently dip top of the bars into chocolate and replace on wire rack to cool.
Store in an airtight container up to 1 week. These also freeze well.