Recipe: Chocolate Coconut Pecan Crisps and Chewy Chocolate Coconut Bars

Hello Marlene, I'm not sure exactly what kind you are looking for but here are a couple of recipes for you...Hope you enjoy!

CHOCOLATE COCONUT PECAN CRISPS

1/2 cup butter or margarine, softened
1 cup packed light brown sugar
1 egg
1 tsp vanilla
1 1/2 cups all-purpose flour
1 cup chopped pecans
1/3 cup unsweetened cocoa powder
1/2 tsp baking soda
1 cup flaked coconut

Cream butter and sugar in large bowl until light and fluffy. Beat in egg and vanilla.

Combine flour, pecans, cocoa powder and baking soda in small bowl until well blended. Add to creamed mixture, blending until stiff dough is formed.

Sprinkle coconut on work surface. Divide dough into 4 parts. Shape each part into a roll, about 1 1/2-inches in diameter; roll in coconut until thickly coated. Wrap in plastic wrap; chill until firm, at least 1 hour or up to 2 weeks. (For longer storage, freeze up to 6 weeks.)

WHEN READY TO BAKE:
Preheat oven to 350 degrees F. Line cookie sheets with parchment paper or leave ungreased.

Cut rolls into 1/8-inch thick slices. Place 2-inches apart on cookie sheets.

Bake 10 to 13 minutes or until firm, but not overly browned. Remove to wire racks to cool.

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CHEWY CHOCOLATE COCONUT BARS

10 tablespoons (1 1/4 sticks) unsalted butter
1/3 cups shortbread cookie crumbs (such as Lorna Doones)
1 1/2 cups sweetened shredded coconut, divided use
1 1/4 cups pecans, coarsely chopped
8 ounces bittersweet chocolate, cut into 3/4-by-1/4-inch shards
1 (14 ounce) can sweetened condensed milk

Position a rack in the center of the oven and preheat to 350 degrees F.

In a small saucepan, melt the butter over medium-low heat. Pour the melted butter into a 13-by-9-inch baking pan. Tilt the pan as necessary so that the butter covers the bottom of the pan evenly.

Scatter the cookie crumbs evenly over the melted butter. Scatter the nuts evenly over the crumbs. Sprinkle 1/2 cup of the coconut over the nuts. Scatter the chocolate shards over the coconut, and sprinkle the remaining 1 cup coconut over the chocolate. Pour the sweetened condensed milk evenly over the top.

Bake for 20 to 25 minutes, or until the condensed milk is bubbling and the coconut is golden brown. (The bars will look almost runny at this point, but they will firm up as they cool.) Cool the bars completely in the pan on a wire rack.

Using a large, sharp knife, cut the bars lengthwise into 6 thin strips. Then cut each strip into 5 pieces to make 30 bars. The bars can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to 5 days.