Author Notes
My two sons consider December the "happiest time of the year" because during the holidays I bake these cookies. My mother named the Hello Dolly Squares, which is a silly name, but it has stuck and I look forward to making these wonderful coconut treats every winter. —Mary Pisarkiewicz
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Ingredients
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.5 cups
Unsalted butter
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1.5 cups
Graham cracker crumbs
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1–14 ounces
Coconut milk
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1-6 ounces
Package of semi-sweet chocolate chips
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1-3.5 ounces
Can of flaked coconut
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1 cup
Chopped pecans
Directions
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Pre-heat oven to 350 degrees.
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In a 13” x 9” glass Pyrex pan, place the stick of butter and put the pan in the oven to melt the butter. Watch it so that the butter just melts and doesn’t boil.
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Remove pan from oven with the melted butter and swirl around, up the sides of the pan 1/2” and set on a level surface.
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Sprinkle graham cracker crumbs evenly all over the bottom surface.
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Pour on the coconut milk evenly all over the crumbs.
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Top evenly with the coconut, chocolate chips and chopped nuts.
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Press down gently on the top surface.
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Bake for 25 – 30 minutes or until lightly browned.
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Cool thoroughly before cutting.
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Store in a wax paper lined tin at room temperature.
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