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55min
16 servings
0
A delicious combination of a buttery shortbread crust, a gooey coconut filling, and a rich chocolate topping.
Calories
Protein
Carbs
Fat
Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.
Based on your allergy profile, please note the following possible allergens:
Eggs
Milk
Wheat
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Read instructions and get ready to cook
Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking pan.
In a medium bowl, whisk together flour and confectioners' sugar. Cut in butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Press the crust mixture evenly into the prepared pan. Bake for 15 minutes, or until lightly golden.
In a large bowl, mix together shredded coconut, sweetened condensed milk, eggs, and vanilla extract until well combined.
Pour the coconut mixture evenly over the pre-baked crust.
Bake for 20-25 minutes, or until the edges are golden brown and the center is set. Let cool completely in the pan on a wire rack.
In a microwave-safe bowl, melt chocolate chips in 30-second intervals, stirring between each interval, until smooth.
Using a spoon or piping bag, drizzle the melted chocolate over the cooled bars.
Refrigerate the bars for at least 1 hour, or until the chocolate has set. Cut into 16 squares.
Serve the bars chilled or at room temperature. Store any leftovers in an airtight container in the refrigerator for up to 1 week.
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