Pre-heat oven to 350 degrees. 

Make a batch of the Vegan Chocolate Chip Peanut Butter Cookies. I omit the chocolate chips because there are lots in the rest of the recipe, but feel free to leave them in if you want LOTS of chocolate. 

Line an 8"x8" baking pan with parchment. This makes getting them out of the pan much easier. 

Press the cookie dough into the bottom of the pan. Poke holes all over with a fork. 

In a mixing bowl, add the shredded coconut, chocolate chips, and condensed coconut milk. Stir well. 

Pour the coconut mixture onto the cookie dough layer and press to edges. 

If using nuts, sprinkle evenly over the coconut mixture and press them in a bit. 

Bake for about 50 minutes or until bubbly all over and golden. 

Remove from oven and cool on a rack until the pan is no longer warm. 

Loosen corners and lift with parchment paper onto the cooling rack. 

Let cool completely. Transfer to a cutting board and cut into desired sized pieces. 

Store in an airtight container. 

They freeze well and can be eaten directly out of the freezer or thawed if you can wait.