Preheat the oven to 350° FLine a 9×9 inch baking dish with parchment paper.,

In a bowl, cream together the butter, 1/4 cup maple syrup, and vanilla until light and fluffy, 3-5 minutesBeat in the egg yolk. Add the flour, baking powder, and salt. Beat until combined and the dough begins to form a ball. If the dough is crumbly, add water, 1 tablespoon at a time, until the dough comes together.,

Press the dough into the prepared baking dishBake for 30 minutes, until golden. Sprinkle with chocolate chips and bake for another minute to melt. Spread the chocolate evenly and chill until set.,

In a medium pot, combine 3/4 cup maple syrup and the coconut milkBring 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 the vanilla and a pinch of salt. Then, stir in the toasted coconut.,

Press the coconut over the chocolateFreeze for 20 minutes to chill.,

Use a fork to drizzle the top with chocolateReturn to the freezer to let the chocolate set up, about 10 minutes. Cut into bars. Keep stored in the fridge or at room temperature for up to 1 week.