“A nice alternative to Coconut Macaroons.” - by Elaine
Ingredients
Adjust Servings
Original recipe yields 1 - 9x13 inch pan
Directions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
- In large bowl, mix together the cake mix, butter and 1 egg. Mixture will be crumbly. Press into the prepared pan.
- In another bowl, mix together the sweetened condensed milk, vanilla and 1 egg until smooth. Stir in 1 cup of the coconut and pecans. Spread the mixture evenly over the prepared crust. Sprinkle remaining 1/4 cup coconut over top.
- Bake for 30 to 35 minutes in the preheated oven, or until golden brown. Cool on a wire rack before cutting into bars.
Nutrition
Amount Per Serving (18 total)
- Calories
- 314 cal
- 16%
- Fat
- 17.3 g
- 27%
- Carbs
- 35.6 g
- 11%
Based on a 2,000 calorie diet
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Reviews (36)
Rate This Recipe
"This recipe was very easy, and came out quite well. I did add extra coconut. They freeze very well too...." See more"
Rhonda
"My family loved this recipe. The cake part wasn't crumbly, but spreadable. They thought it was like fudge brownie with coconut on top. I left out the nuts and just added extra coconut. I am going ..." See moreto share this recipe with friends."
JUSTCYN
"Rename this recipe. Yeah it's some kind of brownies with coconut goo on top. Very, very yummy. I left out the pecans and added 1/3 cup extra coconut to make up for it. I used a cake mix with pudding a..." See morend found the base was not exactly "crumbly" but more like spreadable like, oh yeah, did I mention, brownies. Still five star good and the coconut topping added an interesting dimension to the, uhhh, brownies. Delicious. Hubby loved them too."
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