What’s better than summer vacation?
How about coming home from vacation and having your house clean and a box of these Chocolate Coconut Bars on your counter?
Thank you, Mom. You’re the best!
Here’s the recipe for my favorite chocolate and coconut cookies.
Chocolate Coconut Bars Recipe
1/2 cup butter, softened
1 1/4 cups sugar
3 1/2 tablespoons cocoa
1 cup flour
1/2 cup chopped pecans, optional
1 can (14 ounce) sweetened condensed milk
1 cup coconut
1 ounce unsweetened chocolate
1 tablespoon butter
2 cups powdered sugar
1 tablespoon milk
1 teaspoon vanilla
Cream butter and sugar until smooth and fluffy. Beat in eggs, one at a time. Stir in cocoa, flour and nuts. Spread in greased 9×13-inch plan. Bake at 350 degrees for 20 minutes. Combine sweetened condensed milk with coconut; spread carefully over brownie crust. Bake an additional 15-18 minutes or until toasty on top. In a small sauce pan, melt chocolate and butter. Remove from heat and allow to cool slightly. Add powdered sugar, milk and vanilla. Beat until smooth. Spread on brownies immediately after removing from oven. When cool, cut into squares. Makes about 36 cookies.
Adapted from Colorado Cache Cookbook