Ingredients:

  • 1/2 cup (113g) unsalted butter, melted
  • 1/4 cup (50g) granulated sugar
  • 1 cup (125g) all-purpose flour
  • 1/4 tsp salt
  • 14 oz (396g) sweetened condensed milk
  • 1 tsp vanilla extract
  • 1/2 tsp coconut extract
  • 3 cups (225g) sweetened shredded coconut
  • 1 cup (150g) semi-sweet chocolate chips
  • 1/2 cup (60g) whole almonds, roasted and salted
  • 1 tbsp (13g) coconut oil

Instructions:

  1. Preheat your oven to 350°F (175°C). Line a 9x9 inch square baking pan with parchment paper, leaving an overhang on the sides for easy removal.
  2. In a medium mixing bowl, stir together the melted butter, granulated sugar, all-purpose flour, and salt until a soft dough forms. Press the mixture firmly and evenly into the bottom of the prepared pan.
  3. Bake the crust for 10–12 minutes until the edges are just barely starting to turn a pale golden mahogany color.
  4. While the crust par-bakes, whisk the vanilla and coconut extracts into the sweetened condensed milk. Fold in the shredded coconut until thoroughly combined.
  5. Spread the coconut mixture evenly over the warm crust. Return to the oven and bake for an additional 12–15 minutes until the coconut layer is set.
  6. Melt the chocolate chips and coconut oil together in 30-second intervals in the microwave, stirring until smooth. Pour the chocolate over the cooled coconut layer.
  7. Press the toasted almonds into the wet chocolate in rows. Chill in the refrigerator for at least 2 hours before slicing into 16 bars.