Ingredients
1¼cupsall purpose flour,(150 grams), spoon & leveled
1tbspcocoa powder,(6 grams), unsweetened
½tspbaking powder
⅛tspsalt
½cupunsalted butter,(115 grams), softened to room temperature
¾cupgranulated sugar,(150 grams)
1large egg
½tsppure vanilla extract
1tbspliquid red food coloring,(15 milliliter)
1⅓cupscoconut,(120 grams), sweetened shredded
1cupsemi sweet chocolate chips,(180 grams)
½cupwhite chocolate chips,(90 grams)
1cancondensed milk,(14 ounce), sweetened
1cuppecans,(130 grams) chopped
Preparation
Set your oven rack to the center position and preheat the oven to 350 degrees F (177 degrees C).
Line the bottom and sides of a 9×13-inch baking pan with aluminum foil (or use parchment), leaving an overhang on all sides. Set aside.
Whisk the flour, cocoa powder, baking powder, and salt together in a large bowl until combined. Set aside.
In a large bowl using a hand-held mixer or stand mixer with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy.
Add the granulated sugar and beat on medium-high speed until fluffy and light in color. Beat in egg and vanilla on high speed until combined.
Scrape down the sides and bottom of the bowl as needed. Beat in the food coloring until combined.
With the mixer running at low speed, slowly mix the dry ingredients into the wet ingredients until combined.
Using a rubber spatula, spread dough in an even layer into the prepared baking pan. Bake for 8 minutes. Remove from the oven and leave the oven on.
Sprinkle the coconut over the cookie layer, followed by the chocolate chips, then the white chocolate chips. Pour the sweetened condensed milk evenly over the top.
Sprinkle with pecans. Bake until set for about 25 minutes. Cool on a rack for at least 2 hours before cutting into squares.
