Recipe for Chocolate Macaroon Bars

This recipe is an adaptation from the Nestle Best-Loved Cookies Chocolate Macaroon Bars and the Williams-Sonoma Cakes Devil's Food Cake recipe.

Cake Mix
(dry ingredients from Williams-Sonoma Cakes Devil's Food Cake recipe) (adjusted from original)
2 1/4 cups flour
1 tsp. baking soda
1/4 tsp. salt
1 cup firmly packed light brown sugar
3/4 cup sugar
4 oz. chopped unsweetened chocolate
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1/2 cup butter softened (adjusted from original)
3 eggs, divided (2 for the dry mix addition, 1 for the topping) (adjusted from original)
1 1/4 cups (14 oz. can) CARNATION Sweetened Condensed Milk (Low-fat)
1 tsp. vanilla extract
2 cups NESTLE TOLL HOUSE Semi-Sweet Chocolate Morsels
1 1/3 cups flaked coconut, divided (I would use more for top sprinkle next time)
3/4 cup chopped nuts (Optional- I did not use this in my recipe)

Sift flour. baking soda, and salt. Fold in the rest of dry cake ingredients. Beat prepped cake mix, butter, and 2 eggs in large mixing bowl. The mixture is a firm ball. Press this into the bottom of a 13x9 inch baking pan.

Combine sweetened condensed milk, 1 egg and vanilla in medium bowl; stir in morsels, 1 cup coconut and nuts. Spread over mixture in baking pan. Sprinkle remaining coconut.

Bake in preheated 350°F oven for 30-40 mins. or until golden brown (center will set when cooled). Cool completely in pan on wire rack. Cut into bars. Makes 2 1/2 dozen.
*Note I would bake mine for at least 35 mins next time. Also, they were better the next day after refrigeration.