This is a recipe my aunt's made a while back. They are yummy and have been fan favorites at a couple of pot lucks at work. You cannot go wrong with chocolate and almonds.
36 chocolate crisp wafer cookies (Nabisco Famous Wafers)
5 tbsp. unsalted butter, melted
1 bag (14oz.) sweetened flaked coconut
1 can (14oz.) sweetened condensed milk
4 large egg whites
1 1/4 C. sliced almonds
1 1/4 C. bittersweet chocolate chips
Heat oven to 350 degrees. You'll need a 13 X 9 baking pan lined with non stick foil; let foil extend over the edges of the pan.
Pulse cookies in processor until fine crumbs; pulse in melted butter until evenly distributed. Press crumbs into bottom of foile lined pan. Bake 8 minutes.
Meanwhile, combine coconut, sweetened condensed milk and egg whites in a large bowl; fold in 1 C. sliced almonds.
Remove pan from oven, sprinkle evenly with chocolate chips and gently spoon coconut mixture on top. Spread evenly with a fork to keep textured. Sprinkle top with remaining 1/4 C. almonds.
Bake 30-35 minutes until top is set and golden. Let cool completely in pan on rack.
Lift foil by ends onto cutting board. Cut into 12 squares, cut each square into 2 triangles.
Enjoy!
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