Chewy Coconut Bar

By kmad

Ingredients

• Vegetable oil cooking spray
• 1 pound grated fresh or unsweetened shredded coconut
• 2 3/4 cups sugar
• 1 can (14 ounces) sweetened condensed milk
• 1 can (12 ounces) evaporated milk

Details

Servings 12
Adapted from marthastewart.com

Preparation

Step 1

Coat a 13-by-18-inch rimmed baking sheet with cooking spray. Stir together coconut, sugar, condensed milk, and evaporated milk in a large saucepan. Cook over medium-low heat, stirring constantly, until thickened, about 30 minutes.
Pour coconut mixture onto prepared sheet. Spread to 1/2 inch thick using an offset spatula; shape into a 12-by-13-inch rectangle. Let cool completely on sheet on a wire rack. Cut into 1 1/2-by-2-inch bars. Store between layers of parchment in airtight containers at room temperature up to 1 week.