Ingredients

　　1 1/2 sticks (3/4 cup) unsalted butter, softened

　　1 1/2 cups firmly packed light brown sugar

　　2 large eggs

　　2 teaspoons vanilla

　　1/2 teaspoon salt

　　1 1/2 teaspoons double-acting baking powder

　　1 1/2 cups all-purpose flour

　　1 1/2 cups semisweet chocolate chips

　　2 cups sweetened flaked coconut, toasted and cooled

　　In a bowl with an electric mixer cream together the butter and the brown sugar, beating the mixture until it is light and fluffy, add the eggs, 1 at a time, beating well after each addition, and beat in the vanilla. In a small bowl whisk together the salt, the baking powder, and the flour, add the flour mixture to the butter mixture, and beat the batter until it is just combined. Stir in the chocolate chips and the coconut, spread the batter evenly in a buttered and floured 13- by 9-inch baking pan, and bake it in the middle of a preheated 350°F. oven for 25 to 30 minutes, or until it begins to pull away from the sides of the pan and crumbs adhere to a tester. Let the mixture cool completely in the pan on a rack and cut it into squares.