Crushing involves placing the cookies in a bag and smashing them.
The processor, is placing them all in their and pulsing.
Then melt coconut oil. I used coconut oil because I wanted to save the butter, and since this recipe has coconut in it already, I thought it would be a nice addition. It really was, the flavor was great, it's a little sweet, so next time I'm going to reduce the sugar a little, but I didn't feel like I was missing out without the butter.
Put a little water on a half rimmed cookie sheet, and top with parchment paper. Then top with crumb mixture. Pat down, and bake at 375 for 15 minutes, until firm.
Remove from the oven and let cool completely. This takes around 20 minutes.
Chop nuts, this is my Alaskan knife, I love using this when chopping nuts or herbs, just makes it so much easier to rock back and forth, rather than chop up and down.
Top with coconut.
Bake at 375 for around 15 to 20 minutes, you're looking for great color on the coconut.
Mystically Coconut Brownies
2 1/2 cups chocolate cookie crumbs
1/2 cup graham cracker crumbs
3/4 cup coconut oil
2 tbsp sugar
1 cup pecans
1 1/2 cups chocolate chips
1 can (14 oz) concentrated milk
1 1/2 cups sweetened coconut
I packed these all up into bento boxes and sent one to work with everyone.