Prep 20 mins
Cook 35 mins
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!
- 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
- 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.
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!