Ingredients :
1 pack Oreo cookies (approximately 24 pieces)
5 tbsp unsalted butter (melted)
1 can sweetened condensed milk (14 oz)
4 large egg whites
1 bag (14 oz) coconut flakes (about 5 1/3 cups)
1 cup sliced almonds (can substitute with chopped walnuts)
1 cup chocolate chips
Heat oven to 350F.
Line a 13x9 in baking pan with nonstick foil.
Pulse cookies in food processor until fine and crumbly. Add in melted butter.
Press crumbs into foil-lined pan. (I use a mug to press and flattened the crumbs)
Bake for 8 minutes.
Combine coconut, milk and egg whites in large bowl. Fold in almonds. (leave some aside for later)
Remove pan from oven. Sprinkle with chocolate chips.
Spoon in coconut mixture on top. Spread evenly.
Sprinkle top with remaining almonds.
Bake 30-35 minutes until top is set and golden.
Cool completely.
Let it set in the fridge for an hour. Remove foil and cut into bars or triangles.
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