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INGREDIENTS
Topping:
Crust:
- 1 cup unsalted butter
- 1 cup granulated sugar
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
Filling:
- 2 (14-ounce) cans sweetened condensed milk
- 2 (14-ounce) bags sweetened flake coconut
- 1 teaspoon vanilla extract
- 1/2 teaspoon coconut extract
- 1 1/2 cups chopped almonds
Topping:
- 2 (12-ounce) bags semi-sweet chocolate chips
- 2 tablespoons vegetable shortening (like Crisco)
- about 20 whole almonds
INSTRUCTIONS
Make The Crust:
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Preheat oven to 375ºF (190ºC). Line a 9 X 13-inch baking dish with a double thickness of aluminum foil, allowing 2-3 inches to extend over long sides. Spray generously with nonstick cooking spray.
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Place the butter (1 cup) in a large microwave-safe bowl; melt in the microwave. Add sugar (1 cup) and salt (1/2 teaspoon); whisk to combine. Whisk in eggs (2 large), then cocoa (1/2 cup), and flour (1/2 cup) until smooth. Spread batter in prepared pan.
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Bake just until sides begin to pull away from the edges of the pan, 10 to 15 minutes (do not overbake). Let cool slightly while preparing the coconut topping.
Make The Filling:
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In a large mixing bowl, combine all the filling ingredients and mix well.
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Spoon the mixture onto the crust and spread evenly with a small offset spatula. Sprinkle the chopped almonds (1 1/2 cups) evenly over the filling and gently press using a spatula.
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In a small microwave-safe bowl, add both bags (2 bags) of chocolate chips and shortening (2 tablespoons). Cook in the microwave in 30-second intervals, stirring in between until it is just melted. Stir until smooth. Don't overheat.
Make The Topping:
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Pour melted chocolate over the filling. Evenly space the whole almonds (about 20) on top of the filling and gently press almonds slightly into the filling. Refrigerate until topping is firm, about 1-2 hours. Cut into small squares and serve
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