These traditional baked coconut squares are served by street vendors all over Mexico. They take no time at all to prepare and are great for picnics and for packing in lunch boxes—if they last long enough! My favorite part of this dessert is the crunchy golden edges. When I make it at home, they disappear first.

　　

Ingredients

serves 6

　　Nonstick cooking spray

　　5 1/2 cups sweetened shredded coconut (one 14-ounce package)

　　1/2 cup sweetened condensed milk

　　

Step 1

Preheat the oven to 350°F. Spray a 13 x 9-inch glass baking dish with nonstick cooking spray.

　　

Step 2

Mix the coconut and condensed milk in a bowl until well blended. Spread the mixture out in the prepared baking dish and bake for 20 minutes, or until the coconut is evenly browned and dark and crisp at the edges. Cool slightly, and then cut into squares. Serve warm or at room temperature.

　　Fresh Mexico