BOTTOM LAYER
⅔ cup butter melted
⅔ cup. brown sugar
1 cup flour,
4 Tbsp cocoa
1 tsp vanilla extract
1 extra large egg
COCONUT LAYER
1 can sweetened condensed milk,
2 cups dried coconut
1 tsp vanilla extract
CHOCOLATE FROSTING
2 cups icing sugar
3 tbsp cocoa
1 tsp vanilla
2 or 3 tbsp milk
¼ cup butter

BOTTOM LAYER
1. Beat together all ingredients until smooth, then spread evenly into the bottom of a lightly greased and
parchment paper lined 9×9 inch baking pan.
COCONUT LAYER
1. Mix together the 3 ingredients until completely blended then drop by heaping teaspoonfuls onto the cake
batter layer. Spread out carefully.
2. Bake at 350 degrees F for 25 ­30 minutes. Cool completely before adding the chocolate frosting on top.
CHOCOLATE FROSTING
1. Beat together the icing sugar, cocoa, vanilla butter and a little of the milk.
2. Add only enough milk to bring the frosting to a smooth but spreadable consistency. A frosting that is a bit on
the thick consistency side works best here.
3. Spread on the cooled cookies and cut into squares or bars.