3eggs, lightly beaten at room temperature, divided
11.25oz cansweetened condensed coconut milk
1teaspoonvanilla extract
1 ½ cflaked sweetened coconut, divided
1cchopped walnuts
2csemi-sweet chocolate chips, any size
Instructions
Preheat oven to 350 F. Line 9 x 13 baking dish with parchment paper.
Place cake mix, butter, and 2 eggs in large bowl and mix well. When the mixture is crumbly press into bottom of baking dish.
Combine sweetened condensed coconut milk, egg, and vanilla in medium bowl. Mix until well blended. Stir in ½ cup shredded coconut, walnuts, and chocolate chips.
Spread sweetened condensed coconut milk mixture evenly over cake layer in baking dish.
Bake for 25 minutes. Remove from oven and place 1 cup of shredded coconut flakes on top of macaroon brownie bar.
Return to oven for 3-5 minutes until bar is set in the middle.
Remove from heat and allow to cool.
The gluten and dairy free bars are best when served within a day or two. Keep in an air tight container.