Prep Time: 15 min.
Baking Time: 33 min.
- Crust Ingredients
- Filling Ingredients
- 2 - cups sweetened flaked
- 1 - can (14-ounce)
- 1 - package (6-ounce) dried
tropical fruit mix, large pieces chopped, if necessary*
Preheat oven to 375° F.
In a large bowl, combine flour,
sugar and nuts. Cut in butter with pastry blender
or fork until mixture resembles coarse crumbs. Pat mixture evenly into ungreased
13x9-inch baking pan.
Bake for 13 to 15 minutes or until
lightly browned. While crust is browning, in a
small bowl, stir together coconut and sweetened condensed milk. Stir in dried fruit mix. Pour
mixture over hot, partially baked crust.
Continue baking for 16 to 18
minutes or until edges are lightly browned and center is set. Cool completely and cut into bars.
*Substitute 1 1/4 cups mixed dried
Alan's Kitchen Tip:
Tropical fruits, once hard to find, are now exported in abundance to
the United States. Typical tropical fruit varieties include mangoes,
papayas, bananas, coconut and pineapple. Because these are fruits
that dry well, their exotic flavors are intensified in their dried
form, perfect for cookie baking!