Recipe by nadia murray
This is from an old Pillsbury Bake Off cookbook from way back. My mom used to make them and they remind me a lot of those Girl Scout cookies- Samoas. If you like coconut and chocolate these are for you!
Top Review by Elmotoo
This tops the goo factor scale! If you like ooey gooey treat, this is for you! Yep, reminds me of Samoas! I think next time, I'll leave the confectioners sugar out & just use the ganache instead of frosting. i think I'll also use dark chocolate instead of milk chocolate. Just a personal preference. Thanks, Nadia!
- 4 cups flaked coconut
- 6 tablespoons softened butter
- 1 (14 ounce) can sweetened condensed milk
- 1⁄2 cup dark corn syrup
- 1⁄3 cup packed brown sugar
- 1⁄4 teaspoon salt
- 2 teaspoons vanilla
- 3⁄4 cup flour
- 1 cup semi-sweet chocolate chips (6 oz. pkg.)
- 3 tablespoons cream
- 1⁄2 cup sifted powdered sugar
- 2 tablespoons butter
- 1 teaspoon vanilla
Directions See How It's Made
- Toast coconut at 350°F for 10- 12 minutes, stirring occasionally, until lightly browned; cool.
- Grease 13x9-inch pan with 2 tablespoons butter.
- Combine toasted coconut, condensed milk, corn syrup, brown sugar, 4 tablespoons butter, salt, vanilla and flour; mix well.
- Spread in pan.
- Bake at 350°F for 25-30 minutes until golden brown.
- Cool and then frost.
- Cut into squares after frosting is firm.
- Frosting: Melt chocolate chips in cream over low heat.
- Stir in powdered sugar, butter and vanilla.