Spicy-pecan cocada
from vanillasugarblog.com
originally adapted from http://scarlettabakes.com/cocada-simple-coconut-bark/

2-14 oz. cans sweetened, condensed milk (approximately 3 1/2 cups)
1-14 oz. bag of sweetened, flaked coconut (approximately 5 1/2 cups)
1/2 c. light corn syrup
1 tsp. vanilla extract
5-7 oz of spicy, toasted pecans (optional but amazing)

Preheat oven to 350°.

Line an 11” x 17” baking sheet with parchment paper. This is a very sticky candy/bark; non stick spray will NOT work—use parchment paper. Make sure to completely cover the baking sheet.
In a large mixing bowl, stir the evaporated milk, corn syrup and vanilla together until well-blended. Fold in the coconut and spicy pecans. Mix well.
Spread the mixture onto the prepared baking sheet.

Using a rubber scraper or wet fingers, push the mixture evenly across and into the corners of the pan. Bake for 25-28 minutes. Don’t let it burn. Check the cocada at the 25 minute mark.

The cocada will bubble as it bakes and turn a deep golden brown, with the edges becoming especially dark – it is done baking when the top appears golden throughout.

Allow the cocada to cool at room temp for a couple hours. Then I put it in the fridge to harden a bit before slicing.

Using a sharp, wet knife, slice the cocada into squares, carefully remove each piece from the parchment lining, and enjoy straight away or store in an airtight container.