Ingredients
- 5 ounces Eagle sweetened condensed milk
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
- 14 ounces premium shredded or flaked coconut
- One 24-ounce package semisweet chocolate chips
Preparation
Step 1
1. Blend the condensed milk and vanilla.
2. Add the powdered sugar to the above mixture a little bit at a time, stirring until smooth.
3. Stir in the coconut. The mixture should be firm.
4. Pat the mixture firmly into a greased 9 x 13 x 2-inch pan. Chill in the refrigerator until firm.
5. In a double boiler over hot water, melt the chocolate, stirring often. You may also use a microwave oven. Place the chips in a bowl and heat for 1 minute on high; stir, then heat for 1 minute more.
6. Remove the coconut mixture from the refrigerator and cut it into 1 x 2-inch bars.
7. Set each coconut bar onto a fork and dip into the chocolate. Tap the fork against the side of the pan or bowl to remove any excess chocolate.
8. Air-dry at room temperature on waxed paper.