Circle B Kitchen
If you love coconut, you're going to be all over these. And they couldn't be easier to make. The plain, two-ingredient version are delicious, but once I tried adding some chopped, toasted almonds, there was no going back. Either way, they're scrumptious and fun and ever so easy to throw together.
Recipe adapted from Marcela Valladolid
Ingredients
Nonstick cooking spray, for spraying baking dish
One 14-ounce bag sweetened shredded coconut (about 5 1/2 cups)
1/2 cup sweetened condensed milk (3/4 cup if adding the almonds)
1 cup toasted, chopped almonds, optional
Directions
Preheat the oven to 350 degrees F. Spray a 13-by-9-inch baking dish with nonstick cooking spray. (I also line the pan with parchment paper)
Mix the coconut and condensed milk (and almonds, if using) in a bowl until well combined. Spread the mixture evenly in the prepared baking dish. Bake until the coconut is completely browned with dark and crispy edges, about 20 minutes.
Cool slightly, then cut into squares. Serve warm or at room temperature.