bag sweetened (14 oz) flaked coconut
cup powdered sugar
cup butter, room temp
can (14oz) coconut milk, shaken
oz bittersweet chocolate chopped
Preheat oven to 350. In 13x9 baking pan, spread 1 cup coconut. Bake 6-8 minutes or until golden, stirring once. Cool. Wipe out pan, line with foil, lightly grease. In food processor, finely grind toasted coconut, add flour, powdered sugar, and 1/8 tsp salt, pulse to blend. Add butter, pulse until blended. With spatula, spread dough into even layer in pan, bake 30 minutes or until golden brown. Cool on wire rack. In saucepan, whisk sugar, cornstarch, and 1/8 tsp salt. Whisk in milk until smooth. Heat to simmering on med-high heat, whisking frequently. Simmer 2 minutes or until very thick. Fold in untoasted coconut. Cool slightly. Spread in even layer over cooled crust. Place chocolate in bowl and microwave until almost completely melted, stirring in between. Pour and spread over coconut filling. Refrigerate until chocolate is set. Cut in to 1" x 2" bars. Store bars into airtight container for 3 days.