Decadent and delicious…for coconut lovers only! Watch carefully while toasting the coconut as it can easily scorch!
Original recipe makes 1 9×13-inch pan
Ingredients
4 cups coconut flakes
1 (14 ounce) can sweetened condensed milk
3/4 cup all-purpose flour
1/2 cup corn syrup
1/3 cup packed brown sugar
1/4 cup butter, softened
2 teaspoons vanilla extract
1/4 teaspoon salt
Frosting:
1 cup milk chocolate chips
3 tablespoons milk, or as needed
1/2 cup confectioners’ sugar
2 tablespoons butter
1 teaspoon vanilla extract
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PREP
20 mins
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COOK
30 mins
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READY IN
1 hr 50 mins
Directions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish.
- Spread coconut flakes onto an ungreased baking sheet.
- Bake coconut in the preheated oven, stirring every 3 to 5 minutes, until toasted, about 10 minutes.
- Mix sweetened condensed milk, flour, corn syrup, brown sugar, 1/4 cup butter, 2 teaspoons vanilla extract, and salt together in a bowl; fold in toasted coconut. Pour batter into the prepared baking dish.
- Bake in the preheated oven until cooked through and slightly browned, 25 to 35 minutes. Set aside to cool completely.
- Heat chocolate chips and milk in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Stir in confectioners’ sugar, 2 tablespoons butter, and 1 teaspoon vanilla extract until frosting is smooth, 2 to 4 minutes. Spread frosting over bars. Refrigerate 30 minutes before cutting.
Nutrition
Calories: 367 kcal
Carbohydrates: 53.5 g
Cholesterol: 25 mg
Fat: 16.3 g
Fiber: 2.1 g
Protein: 4.2 g
Sodium: 189 mg