Coconut Lime Dulce de Leche Bark
By rebecca78
Recipe adapted from Vanilla Kitchen's Spicy Pecan Cocada.
- 1
Ingredients
- 2 14oz cans sweetened condensed milk
- 1/2 cup light corn syrup
- 2 tbsp amaretto liqueur, or 1 tsp vanilla extract
- 1/4 tsp salt
- 14oz bag sweetened flaked coconut
- 5 oz bag sliced almonds
- zest of 1 lime
Preparation
Step 1
Preheat the oven to 350 degrees F. Line a 11x17 sheet pan completely with parchment paper.
In a large mixing bowl, stir to combine the sweetened condensed milk, corn syrup, amaretto liqueur or vanilla, and salt. Dump in the coconut, almonds, and lime zest and stir to distribute.
Spread the mixture evenly onto the parchment paper lined baking sheet. Bake for about 25 minutes, but keep an eye on the coconut bark. It's done when it looks golden brown all over, and especially golden brown on the edges.
Allow the coconut bark to cool for a few hours, and you may even want to eat these refrigerated (it's just one of those preferences that varies from person to person). Cut into bars with a sharp knife. Enjoy!