1 1/2 c. semisweet chocolate chips
1 c. sweetened condensed milk
1 c. plus 2 T. melted butter, divided
2 1/4 c. light brown sugar, packed
2 c. flour
1/2 c. flaked coconut
1 t. salt
1 t. vanilla extract
Preheat oven to 350. In a large microwave-safe bowl, combine the chocolate chips, sweetened condensed milk and 2 T. melted butter. Microwave on HIGH for 2 minutes or until chocolate chips are melted. Stir well.
In a separate large bowl, combine remaining 1 c. melted butter, brown sugar, eggs, flour, coconut, salt and vanilla extract. Stir to throroughly combine.
Spread approximately half of the sough in a an ungreased 9x13 pan. Drizzle the chocolate mixture over the dough then drop small spoonfulls of the remaining dough over the chocolate. Grently drag the tip of a knife through the dough, creating a swirl pattern.
Bake for 30-35 minutes or until set in the middle. Let cool on a wire rack. Cut into 1 inch squares.