Coconut Bars


From Martha Stewart
Yields 4 dozen

1 to taste oil, vegetable cooking spray
1 Pound coconut, dried, unsweetened
2 3/4 Cups sugar, white
14 Ounce(wt)s milk, sweetened condensed
12 Ounce(wt)s milk, evaporated

Tools Needed:
Chicago Metallic Non-Stick Small Cookie Sheet, (12 X 8.75 Baking Surface) , 13-1/2 by 9.3-Inch

Coat a rimmed baking sheet with cooking spray. Stir together remaining ingredients in a large saucepan. Cook over medium-low heat, stirring almost constantly, until mixture thickens and forms a cohesive mass, about 30 minutes.

Pour mixture onto prepared sheet. With an offset spatula, spread 1/2 inch thick; shape into a 12-by-13-inch rectangle. Let cool completely, then cut into 1 1/2-by-2-inch rectangles.


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