1. Place wafer cookies in a food processor and pulse on and off until finely crushed. Drizzle with melted butter and vanilla and process until crumbs begin to stick together. Pour into a 15 x 10 x 1-inch jellyroll pan and press evenly into bottom. Refrigerate while making bar batter.Bar Batter
2. In a medium bowl, whisk flour, baking soda and salt. In a large bowl, with an electric mixer, beat softened butter and cream of coconut until smooth. Beat in eggs on medium speed. On low, beat in flour mixture. Fold in 1 1/2 cups of the chocolate chips, 1 cup of the coconut and the walnuts. Pour over crust in pan, spreading to edges. Bake at 350 degrees for 35 minutes, until puffed, golden and set. Cool in pan on a wire rack.
3. Chop remaining 3/4 cup coconut and bake at 350 degrees for 10 minutes, until golden.
4. Place remaining 1/2 cup chocolate chips in a glass bowl. Microwave 45 seconds and stir. Microwave an additional 45 seconds and stir until smooth. Transfer to a piping bag or small resealable plastic bag. Snip off a small corner and drizzle over cooled cake. Sprinkle with toasted coconut. Let set, then cut into 24 bars.