Ingredients Jump to Instructions ↓

  1. 36 chocolate crisp wafer cookies (Nabisco Famous wafers)

  2. 5 Tbsp unsalted butter, melted

  3. 1 bag (14 oz) sweetened flaked coconut (5 1/3 cups)

  4. 1 can (14 oz) sweetened condensed milk

  5. 4 large egg whites

  6. 1 1/4 cups sliced almonds

  7. 1 1/4 cups bittersweet chocolate chips

Instructions Jump to Ingredients ↑

  1. Heat oven to 350ºF. You’ll need a 13 x 9-in. baking pan lined with nonstick foil; let foil extend over ends of pan.

  2. Pulse cookies in processor until fine crumbs; pulse in melted butter until evenly distributed. Press crumbs into bottom of foil-lined pan. Bake 8 minutes.

  3. Meanwhile, combine coconut, sweetened condensed milk and egg whites in large bowl; fold in 1 cup sliced almonds.

  4. Remove pan from oven, sprinkle bottom evenly with chocolate chips and gently spoon coconut mixture on top. Spread evenly with a fork to keep textured. Sprinkle top with remaining 1⁄4 cup almonds.

  5. Bake 30 to 35 minutes until top is set and golden. Let cool completely in pan on rack.

  6. Lift foil by ends onto cutting board. Cut into 12 squares; cut each square into 2 triangles.


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