Chocolate, Almond, Coconut Cup Cakes

Next month my office is doing a volunteer event for the local Ronald McDonald House.  I am in the process of trying out different desserts that I can make for the event.  This is a mix between my favorite girl scout cookies and an Almond Joy bar.  I am trying out this batch on some friends tonight to see what they think and will update tomorrow with the feedback. 

Ingredients
10 tbs butter melted
3/4 light brown sugar (packed)
1/2 tsp salt
2 1/2 cups all purpose flour
14 oz shredded coconut
14 oz sweetened condensed milk
1 tsp almond extract

1/2 cup semi sweet chocolate chips
1/2 cup milk chocolate chips


Heat oven to 350
Line 16 cupcake tins with paper or foil liners.
In a large bowl combine melted butter, brown sugar, salt and all purpose flour.  It will look like cookie dough.  Evenly divide into 16 balls and place into cupcake tins.  Press down to form bottom crust.  Place into oven and bake for 8 minutes.  Remove from oven and allow to start cooling. 

In a large bowl combine shredded coconut, sweetened condensed milk and almond extract.  Once combined fill the cups to the top of the cooled crust (about 1 1/2 tbs per cup).  Return to the oven for about 20 to 25 minutes or until coconut begins to caramelize.  Remove from oven and allow to cool. 

Over a double boiler (I use a small pot with a glass bowl on top), place chocolate chips and allow to melt.  With a pastry bag (or sandwich bag with one corner snipped), top the cupcakes.  You can also use a small spoon and drizzle chocolate over the coconut. 
Refrigerate for at least 1 hour. 
 
*Note if you do not want to make cupcakes just take a 9 x 9 pan and follow the same steps.  Bake crust for 8 minutes top with coconut and bake an additional 20-25 minutes top with chocolate.  Refrigerate for at least 1 hour.