1 box Tagalong Girl Scout Cookies
1 stick butter
2 cups chocolate chips (preferably dark chocolate)
2 cups sweetened coconut
1 can sweetened condensed milk
Put Tagalong cookies in food processor and pulse until they form crumbs. Melt butter in sauce pan, then combine with cookie crumbs. Press into the bottom of a 9″ x 11″ pan lined with parchment paper, and form a crust.
Sprinkle chocolate chips over the cookie crumb crust. Then sprinkle the coconut to cover the layer of chocolate chips. Drizzle the contents of the can of evaporated milk over the chips and coconut in a zig-zag pattern until the can is empty and most of the coconut is saturated.
Bake at 350 for approximately 30 minutes, or until coconut is turning golden. Remove from oven and cool. Cut into squares.