Email to Jeannie      

Recipe Categories: Joy's HOME PAGEAllStarbucksinfo AlternateIngredient APPETIZERS APPLECHART BBQ BEVERAGES BreadRollsScones BREAKFAST CAKESandPIES CANDY CASSEROLES ChristmasCookieList Coffee COOKIES CookingOutdoors CopykatRecipes CornRecipes CreamPies CROCKPOT CrockPotBaking CUPCAKES DESSERTS DiabeticRecipes Dumplings EquivalentsinMeasure ETHNIC FISHandSEAFOOD Fondue Gonetothedogs HolidayFun HolidayRecipes HomemadeMixes IceCreamDesserts IceCreamPieCrusts ICE_CREAM_TOPPINGS JAMSandJELLIES MainCoarse MEATS Miscellaneous MUFFINS OnceAMonthCooking PASTA Philippines PIZZA POULTRY RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS SPREADS StarbucksRecipes StrawberryRecipes ToasterOven VEGETABLES VEGETARIAN

Coconut Bars

List of Ingredients




5 ounces sweetened condensed milk
1/2 teaspoon pure vanilla extract
1/2 teaspoon coconut extract
2 cups powdered sugar
14 ounces bags flaked coconut
1 24 ounce bag semi-sweet chocolate chips
3 tablespoons shortening



Recipe



Belnd the milk and the vanilla. Add the sugar a little at a time until the mixture becomes smooth. Stir in the coconut.

Line a 13x9 inch pan with wax paper. Pat coconut mixture into pan and chill until firm.

Meanwhile in a microwave safe bowl place chocolate chips and shortening. Cook on high for 90 seconds, stir and continue to stir and cook at 15 second intervals until smooth.

Remove bars from fridge and cut into small squares. Line a baking sheet or jelly-roll pan with wax paper. Place wire racks on top. Place squares of coconut on rack. Take chocolate mixture and using a small spoon carefully coat. Return to refrigerate until chocolate has set. Take off wax paper and store in refrigerator or freezer.

Note: I just take them off and store them in the freezer in zip-lock bags until needed. When I put them on my cookie tray I place them in tiny cupcake liners.