Coconut seems to be one of those things that a person either loves or hates. Me – I’m a lover. In my earliest memories I would select an Almond Joy candy bar over just about any other treat. And now, if I see coconut in the ingredient list in a recipe, there’s a good chance I’ll try it. I made Almond Joy Bread not too long ago (loved it) and when I saw this recipe at The View from Great Island I was pretty confident that I would like it too.
I met Sue at The View from Great Island when we participated in a book review of Joy the Baker’s new cookbook, hosted by our friend Heather at girlichef. Sue posts almost daily and if I had time and a big family to cook for I would try most of her recipes. Her recipes are big on flavor and her great photos make me want to jump right in and start cooking. I usually read recipes start to finish before I begin, but this time I got things going before I realized that the coconut-sweetened condensed milk layer isn’t baked before the chocolate layer is added. I was a little concerned about the cookies falling apart but that wasn’t a problem, and the bars were moist, chewy and rich, just what I hoped they would be.
These luscious bars would be a great addition to a picnic basket or a campfire cookout. They pack well and stay nice and moist for several days if wrapped well in plastic wrap. If Almond Joy candy bars are your thing, you’re gonna love this recipe.
- 1 cup unsalted butter, at room temperature
- ¾ cup flour
- ¾ cup coconut flour ( I didn’t have it so used regular flour instead)
- ⅓ cup brown sugar, firmly packed
- 14 oz. can sweetened condensed milk
- 14 oz. shredded, sweetened coconut
- 1 teaspoon vanilla extract
- whole almonds
- 12 oz. bittersweet baking chocolate squares, roughly chopped
- 1 tablespoon shortening (Crisco)
- Line a 9×12-inch baking dish with foil that hangs over the edge (for easy removal and cutting) and spray with cooking spray.
- To make the crust blend the butter and sugar with the flours in a bowl using your fingers until the butter is thoroughly incorporated and the mixture is crumbly. Work it for several minutes so that there is no loose flour left.
- Press the crust onto the bottom of the pan using the back of a measuring cup to press in firmly and evenly. Bake for 5 minutes at 350 degrees.
- In a bowl mix together the coconut, condensed milk and vanilla. Spoon the mixture over the crust and spread out gently so you don’t disturb the crust too much.
- Press almonds gently onto the surface of the coconut.
- Put the chocolate and the shortening in a glass measuring cup. Heat it in the microwave in 30 second increments, stirring in between, until it is just melted. Stir until smooth, Don’t over heat. (I’m always worried about burning the chocolate so I melt it in a small bowl over a pan of simmering water.)
- Working quickly, pour the chocolate over the coconut, spreading it out smoothly. Refrigerate for about 2 hours or until firm. Cut into squares.
HAPPY FOURTH OF JULY EVERYBODY!
More Wives with Knives cookie recipes you might enjoy.
Molasses Spice Cookies
This post is linked to On the Menu Monday at StoneGable.
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