This is another recipe that I love from my mother-in-law.  I have changed it slightly to have a graham cracker crust and use milk chocolate chips instead of semi-sweet, but it’s good both ways.  I will warn you that it is a little messy if you don’t place a cookie sheet underneath the tart pan.  But it is worth every little bit of mess.  It is another family favorite that is made during the holidays.

Ingredients

Crust

• 1 1/4 c finely ground graham crackers
• 2 Tbsp. granulated sugar
• 4 Tbsp. melted butter

Filling

• 1 c. toasted coconut
• 8 oz. chocolate chips (semi-sweet or milk)
• 2 1/4 c. whole macadamia nuts
• 3/4 c. karo syrup
• 3/4 c. sugar
• 3 eggs
• 2 tsp. vanilla
• 2 oz. melted butter

Directions

Mix graham cracker crumbs and sugar together.  Then add the melted butter.  Press into a tart pan and bake at 350 for 10 minutes.  Remove from oven and place on a foil lined cookie sheet.  (This will help protect your oven incase the filling boils over.)

Spread toasted coconut in the bottom of the graham cracker crust.  Then sprinkle chocolate chips followed by macadamia nuts.

Combine karo syrup, sugar, eggs, vanilla and melted butter together in a bowl and mix until blended well.

Pour half the liquid mixture over filling and bake at 350 for 12 mins.  Remove from oven, using back of spoon push filling around to break it up and add remaining syrup (you might not need all the filling.  Depends on how big your tart pan is and how full it is).  Return to oven and bake for another 10-15 mins. until golden brown.

Remove from oven and let cool completely.  Serve with sweetened whipped cream.

Recipe from my Mother-in-law and modified by Family Favorites