Course: Dessert


  • 1 box shortbread cookie or homemade
  • 6 tablespoons butter
  • ½ cup granulated sugar
  • ½ cup light corn syrup
  • ½ cup sweetened condensed milk
  • ½ teaspoon vanilla
  • 4 cups toasted coconut
  • 1 bag chocolate chips divided


  • Melt half the chocolate chips and spread them in a 9x13 lightly greased cake pan.
  • Break up shortbread cookies into big pieces and layer on top of the chocolate.
  • Toast Coconut (if needed) set aside.
  • Prepare topping.
  • In 2-quart saucepan over medium-low heat, combine butter, sugar and corn syrup.
  • Heat to a full boil, stirring constantly with a wooden spoon.
  • Boil 3 minutes, stirring constantly.
  • Slowly pour in sweetened condensed milk, stirring constantly.
  • Continue cooking over low heat until candy thermometer reaches 220-228 degrees.
  • Remove from heat.
  • Stir in vanilla.
  • Beat until creamy.
  • Immediately stir in toasted coconut and mix well.
  • Spoon mixture over shortbread cookies and spread.
  • Cool completely.
  • Melt remaining chocolate chips and drizzle thinly over cookies and let chocolate harden at room temperature.
  • Cut into squares.
  • Store in airtight container.