This recipe came from my friend Diana courtesy of her Grandma Debbie, and was a cookie swap prize winner.
1 1/2 c. flour
3/4 c. brown sugar
3/8 t baking soda
3/8 t salt
1/2 c. margarine
1 1/2 t vanilla
3 egg yolks
Mix ingredients together with an electric mixer until blended into a fine crumble, but not a paste. Press into a 13″ x 9″ greased Pyrex dish. Bake at 350F for 12-15 minutes, until set and just turning brown.
3 egg whites
1 1/2 T sugar
1 can Eagle Brand condensed milk
3 c. flaked coconut (not shredded, about 10 oz.)
3/4 c. chocolate chips
Beat egg whites until soft mounds form. Beat in sugar until stiff peaks form. Stir in condensed milk. Fold in chocolate chips and coconut. Spread evenly over base. Bake at 325F for 25-30 minutes. The cookies must not be under baked, but not too brown. Loosen the sides with a knife when the dish is removed from the oven. Cut into squares when completely cooled.