Mother's Day Chocolate-Coconut Triangles

Directions

1. Preheat the oven to 350 degrees Fahrenheit. Line a 9-by-13-inch baking pan with foil.

2. Place the wafer cookies in a food processor fitted with a steel blade and process until fine crumbs. Add the melted butter and vanilla and pulse until evenly distributed. Press the crumbs into the bottom of the prepared pan. Transfer to the oven and bake for 8 minutes.

3. Meanwhile, place the condensed milk and egg whites in a bowl and whisk until well combined. Stir in coconut.

4. Remove the pan from the oven and sprinkle crust evenly with chocolate chips. Spoon the coconut mixture on top. Spread evenly with a fork to keep the rough texture. Return pan to the oven and bake until top is set and golden, 30 to 35 minutes.

5. Transfer the pan to a wire rack to cool completely. Lift the parchment paper by the ends onto cutting board. Cut into 12 squares; cut each square into 2 triangles. Store in an airtight container for up to 3 days, or freeze for up to 3 months.