Start by making the shortbread crust. Preheat oven to 350*F and grease a 9×11 baking pan with butter and line with a sheet of parchment paper. Set to the side while you make the dough. 

Using an electric mixer on medium high speed with paddle attachment, cream the chilled butter and the sugars. You want to make sure your butter is cold, so feel free to throw your sticks of butter in the freezer for 5-10 minutes to get them super cold.

Once the butter and sugar are creamed, vanilla extract and mix to combine.

Lastly you will add in the flour and mix until just combined, careful to not over mix the dough. Scrape the bowl with a spatula and make sure excess flour and butter are combined.

 Add your crust to the greased pan and press the dough into an even layer on the bottom of your pan. Place in the preheated oven to cook for 20-25 minutes, until golden brown on the edges. While the crust is cooking, make your filling.

To make filling, start by browning butter in a skillet or small sauce pan. Add butter to pan and let it melt over medium heat until it turns an amber brown color. Once the butter is browned, let cool for about 10 minutes.

Pour cooled browned butter in a large bowl and whisk in brown sugar, maple syrup, vanilla,. Whisk in eggs, one at a time. Lastly, mix in chopped pecans and coconut flakes. Set aside until crust is baked.

Pour over baked crust and sprinkle chocolate chips over top. Bake for 20-25 minutes. Let cool and sprinkle to with flakey salt. Cut and serve!