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The chocolate-coconut flavor combination is a long-time favorite.
1 cup (2 sticks, 8 ounces) butter
1/2 cup (2 ounces) coconut milk powder
1 1/2 cups (10 3/4 ounces) sugar
2 tablespoons light corn syrup
2 teaspoons vanilla extract
1/4 teaspoon coconut flavor
3/4 teaspoon salt
1 1/2 teaspoons baking powder
2 1/2 cups (10 1/2 ounces) King Arthur Unbleached All-Purpose Flour
3 cups (7 3/4 ounces) unsweetened "macaroon" coconut
12 ounces chopped semisweet or bittersweet chocolate, or 2 cups chocolate chips
1 can (13 ounces) sweetened condensed milk
Toasted coconut or toasted chopped almonds (optional for garnish)
Preheat the oven to 350°F. Lightly grease an 18" x 13" baking sheet.
For the crust: Beat together the butter, coconut milk powder, sugar, corn syrup, vanilla, coconut flavor, and salt until fluffy. Blend in the baking powder, flour and coconut.
Press the dough into the pan, pricking it all over with a fork.
Bake the crust for 15 to 18 minutes, until it's lightly browned and puffed. Remove it from the oven and cool while making the topping.
For the topping: Melt the chocolate and sweetened condensed milk together over low heat. Stir until shiny. Spread over the warm crust, and sprinkle with toasted coconut or toasted almonds, if desired. Cool for several hours before cutting into bars. Yield: About 6 dozen small (1" x 2") bars.