Instructions: Stir 1 cup toasted flaked coconut & 8 oz white chocolate coarsely chopped into dough; press into 9" square pan. Bake at 350 for 35-40 minutes until wooden pick comes out clean. Cool in pan on rack. Drop melted milk chocolate & white chocolate (4oz ea) alternately by tablespoonfuls over cooled crust; swirl with tip of wooden pick or tip of knife to marble. Refrigerate 15 minutes until set. Cut into quarters; cut quarters into 2 triangles each.

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