Coconut Macaroon Bars

• Nonstick vegetable oil spray
• 1 1/4 cups plus 2 tablespoons all purpose flourflour
• 1 1/3 cups sugarsugar
• 3/4 teaspoon saltsalt
• 10 tablespoons (1 1/4 sticks) chilled unsalted butter, dicedbutter
• 1 large egg yolk plus 3 large eggsegg
• 1 tablespoon whipping creamcream
• 1/4 cup (1/2 stick) unsalted butter, melted, cooledbutter
• 2 teaspoons vanilla extractvanilla-extract
• 1 7-ounce package sweetened flaked coconutcoconut

1. 01Preheat oven to 350°F. Spray 13x9x2-inch metal baking pan with nonstick spray. Blend 1 1/4 cups flour, 1/3 cup sugar and 1/2 teaspoon salt in processor. Add diced butter and process, using on/off turns, until mixture resembles coarse meal. Add 1 egg yolk and cream; blend until dough comes together in clumps. Press dough evenly over bottom of prepared pan. Bake crust until pale golden, about 15 minutes. Transfer to rack. Maintain oven temperature.
2. 02Beat 2 tablespoons flour, 1 cup sugar, 1/4 teaspoon salt, 3 eggs, melted butter and vanilla in medium bowl to blend. Beat in coconut. Pour filling over crust.
3. 03

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