Ingredients
1cupunsalted butter
¾cupbrown sugar
1cupgranulated sugar
2¼cupsall purpose flour
¼cupmilk
1½tspcoconut extract
1tsppure vanilla extract
1¼cupscoconut,shredded
1cupalmonds,sliced
1cupmini chocolate chips
11ozmilk chocolate chips,(1 bag)
6tbspheavy whipping cream
Preparation
Microwave cold butter for 10 to 15 seconds to soften or leave on the counter for at least 30 minutes.
Combined softened butter with brown sugar and granulated sugar. Cream together until light and fluffy.
Add flour slowly. Dough will become crumbly. Add milk, coconut and vanilla extract and beat on medium speed until dough starts to form.
Lastly, add shredded coconut, almonds and chocolate chips and beat on low speed incorporated.
Line a 9×9-inch glass pan with tin foil. Press cookie dough into pan with a spatula.
To make the ganache, combine chocolate and heavy whipping cream in a microwave-safe bowl. Microwave on high for 90 seconds.
Remove from microwave and whisk until smooth. Pour ganache over top of cookie dough. Press additional shredded coconut on the top of the bars.
Allow to cool for about 30 minutes. Keep refrigerated until ready to serve.
Remove from fridge 20 to 30 minutes before serving to allow bars to soften before cutting.
