These cookies consist of a chewy coconut layer on a crisp chocolate cookie bottom….just cut into squares to serve and Enjoy! COCONUT CHOCOLATE SQUARES
Serving: 9 Time:30 minutes
1/3 cup butter, plus extra for greasing
¾ cup evaporated milk (canned) or COCONUT MILK
1/3 cup self-rising flour
225 g (8 oz) dark chocolate graham cookies
1 egg (beaten) or unsweetened applesauce 1/4 cup
1 tsp pure vanilla extract
2 tbs superfine sugar
1 1/3 cups shredded coconut
50 grams dark chocolate (optional)
DIRECTIONS for COCONUT CHOCOLATE SQUARES
–Grease a shallow 8 “square cake pan with butter and line the bottom.
-Crush the crackers in a plastic bag with a rolling pin or you can process them in a food processor.
-Melt the remaining butter in a pan and stir in the crushed crackers. Press the mixture into the bottom of the cake pan.
-Beat together the evaporated milk, vanilla extract, sugar and egg until smooth. Stir in the flour and shredded coconut. Pour over the cracker layer and use a spatula to level the top.
-Bake in a preheat oven 375 F / 190 C for 30 minutes or until the coconut topping has become firm and golden.
-Let cool in the cake pan for 5 minutes, then cut into squares. Let cool completely in the pan.
-Carefully remove the squares from the pan and place them on a cutting board. Melt the dark chocolate (if using) and drizzle it over the squares. Let the chocolate set before serving.
– Store the squares in an airtight container for up to 4 days. They can be frozen, for up to 2 months. Thaw at room temperature.
– Bar or slice cookies are formed by spreading the soft dough into a shallow pan then they are sometimes covered with a filling or topping and baked.