1box of brownie mix with wateroil and eggs called for on the box
½cupCream of Coconut
1cupmini semi- sweet chocolate chips
2cupssweetened shredded coconuttoasted
Whole almondsfor garnish
Grease a 9×9 pan. Prepare and bake the brownies according to the instructions on the box adding in the coconut extract. (I used Betty Crocker Fudge Brownies with 2 eggs)
Allow the brownies to cool completely. Once cool, refrigerate the brownies while you prepare the topping.
Combine the toasted coconut, slivered almonds, mini chocolate chips and cream of coconut in a medium bowl. Using a spatula or frosting knife, spread the mixture over the brownies and chill in the refrigerator at least 1 hour before slicing (longer if you can resist!)