1 2/3 cups chocolate chips (dairy free, soy free, sugar free and homemade chips work well)
Pre-heat oven to 350 degrees.
In a food processor or with a fork, combine almond meal with butter.
Press the almond meal mixture in a well greased 9 x 13 " Pyrex dish.
Pour the sweetened condensed milk over the top of the almond mixture.
Spread the coconut and chocolate chips evenly over the sweetened condensed milk.
Press down evenly with a fork.
**Alternatively, you can add half of the sweetened condensed milk, then the coconut and chocolate chips, with the second half of the sweetened condensed milk on the top of those.
Either way works nicely.
Bake at 350 degrees for about 25 minutes, or until bubbly and brown.
You may even refrigerate overnight.
Slice, serve and enjoy!
*A note about the sweetened condensed milk: I used only a little over 8 oz. (so about 9 oz.) of my homemade sweetened condensed coconut milk. The Eagle Brand recipe for Magic Cookie Bars calls for a full 14 oz. can of their sweetened condensed milk. Use what you think will work best.
**For me, layering the homemade sweetened condensed coconut milk, a layer on the crust, and a layer over the top of the chocolate, nuts and coconut flakes, worked perfectly.
Recipe by Intoxicated On Life at https://www.intoxicatedonlife.com/15-days-grain-free-christmas-cookies-cookies-magic-cookie-bars-sugar-free-dairy-free/