- 10 tablespoons unsalted butter, room temperature
- 3/4 cup light brown sugar, packed
- 2 ½ cup flour
- ½ teaspoon salt
- 28 ounces shredded coconut
- 28 ounces sweetened condensed milk
- 4 cups bittersweet baking chips (light or dark)
- Almonds, if preferred
The commercial for Almond Joy is playing in my head…Almond Joy’s got nuts…Mounds don’t. Mounds makes me think there would be a mound of almonds. I never understood the commercial. Anyway, if you’re a fan of coconut, you’ll love these. I do suggest serving them in small portions as they are quite sweet but delectable.
Preheat your oven to 350° and then line a 13×9 baking pan with foil and spray with cooking spray.
Let’s start on the crust. Cream together the brown sugar and butter. Add in the flour and salt and mix together until it gets crumbly. Dump the mixture into the lined pan and press firmly into the bottom. Bake for 8 minutes and then remove from the oven and allow to cool while you prepare the coconut.
Combine the coconut and milk in a large bowl. Spread the mixture over the crust and bake for an additional 20-25 minutes, until it begins to brown. Remove from the oven and allow to cool. I pressed the almonds into the top of the bars at this point.
Melt the chocolate in a double boiler until it’s smooth. Pour the mixture over the coconut and spread into an even layer. Put the pan into the refrigerator and allow to cool for about an hour. When you’re ready to cut them, I would remove them from the fridge and allow the chocolate to come to room temperature.