(Find a better recipe for the shortbread cookie base...or don't use the shortbread at all. Just do tiny scoops of coconut cookie stuff and drizzle with chocolate!) If you use a shortbread base, bake a 9x13" size and line with parchment or foil (and spray).
Try this shortbread recipe:
2 cups flour
14 Tbl. unsalted butter
1 large egg
2 Tbl. sugar
1 Tbl. cream
1 tsp. salt
Toasted Coconut:
Spread 4 cups shredded, sweetened coconut out on a baking sheet. Bake at 350 degrees for about 10 minutes until it's toasted nicely--you have to stir it frequently to ensure even browning. Set aside.
Caramel Coating:
1 cup butter
1 cup packed brown sugar
4 Tbl. corn syrup
1 cup sweetened condensed milk
Combine all 4 ingredients in a saucepan. Bring to boil over medium heat. Once it starts to boil, turn heat down to "3". Boil 4 minutes, stirring constantly, as it will burn easily. Remove from heat. Continue to stir with spoon until it begins to thicken.
Pour caramel coating over toasted coconut in a big bowl. If you are using a shortbread base, immediately spread the coconut mixture over the cooled shortbread, pressing it quickly to adhere to the shortbread base. Let the bars sit at room temperature for 30 minutes. Lift parchment or foil out of the pan. Slice the shortbread into bars. Drizzle with Chocolate Drizzle.
If you're NOT using a shortbread base, work quickly after stirring caramel into toasted coconut. Use a TINY scoop (as these are really rich-tasting). Place tiny scoops of coconut mounds on wax paper. Then drizzle with Chocolate Drizzle. You could also do a white drizzle, along with the chocolate--to make them even prettier!
