Samoas Brownies Toasted Coconut Topping
2 (5-oz) cans evaporated milk
1 1/3 cups sugar
1/2 cup (1 stick) butter
3 cups shredded, sweet coconut
Spread the coconut onto a sheet pan.
Toast in a 350 degree oven, stirring frequently to prevent burning, until the coconut is an even brown color, approximately 12 minutes.
Combine milk, sugar and butter in a medium saucepan. Cook, stirring constantly, over medium heat until thick, bubbly, and golden, about 15 minutes.
Add 2 cups of the coconut, reserving the remainder for assembly of the brownie; stir to combine.