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1
Make the cookie base.
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2
Butter a 9-by-13-inch pan and line with parchment.
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3
Butter the parchment.
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4
Cream the butter with the salt and sugar.
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5
Add the sifted flour and blend together.
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6
Using your hands, press out the dough over the bottom of the parchment-lined pan in an even layer.
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7
Using a fork, make holes all over the surface of the dough (this is called docking).
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8
Cover with plastic wrap and refrigerate for 30 minutes.
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9
Meanwhile, preheat the oven to 350 degrees Fahrenheit.
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10
Bake the cookie base for 20 minutes, until it is just beginning to brown.
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11
Remove from the heat and cool for at least 5 minutes before topping.
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12
Sift together the flour and baking powder.
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13
Beat the eggs with an electric mixer or whisk until light and thick.
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14
Add the honey and vanilla and beat until well blended.
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15
Add the flour and baking powder and beat to blend.
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16
Add the coconut and sesame seeds and stir together.
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17
Spread in an even layer over the cookie base, scraping out every last bit with a rubber spatula.
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18
Place in the oven and bake 20 minutes, until the surface is just beginning to color.
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19
Remove from the heat and allow to cool before cutting into squares.
