This Dulce de Leche bark is chewy and sweet, with flakes of coconut and aromatic lime zest. It's baked until caramelized, cut into squares, and ready to enjoy!
2 14ozcans sweetened condensed milk
1/2cuplight corn syrup
2tbspamaretto liqueuror 1 tsp vanilla extract
14ozbag sweetened flaked coconut
5ozbag sliced almonds
zest of 1 lime
Preheat the oven to 350 degrees F. Line a 11×17 sheet pan completely with parchment paper.
In a large mixing bowl, stir to combine the sweetened condensed milk, corn syrup, amaretto liqueur or vanilla, and salt. Dump in the coconut, almonds, and lime zest and stir to distribute.
Spread the mixture evenly onto the parchment paper lined baking sheet. Bake for about 25 minutes, but keep an eye on the coconut bark. It’s done when it looks golden brown all over, and especially golden brown on the edges.
Allow the coconut bark to cool for a few hours, and you may even want to eat these refrigerated (it’s just one of those preferences that varies from person to person). Cut into bars with a sharp knife. Enjoy!