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1
For the milk mixture:
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Pour water and sugar in a large sauce pan and bring to a boil; continue to boil for 15 minutes. Remove from heat and add in butter; stir until melted.
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3
Gradually pour in the powdered milk while continuously whisking, until thickened and smooth. Let sit in cool temperature for 2 hours, or until completely cooled and thick, but spreadable.
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4
In the meantime, prepare the crust.
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For the crust:
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Preheat oven to 375u00b0F. Grease a 9x9-inch baking pan with cooking spray and line with parchment paper. Spray the parchment paper with baking spray and set aside.
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In medium-sized bowl, whisk together flour, baking soda, baking powder, and salt.
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In a separate large bowl, with a mixer, beat together brown sugar, butter, oil, egg and vanilla until smooth. Stir in the flour mixture and mix until well blended.
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To assemble:
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Take about 2/3 of the dough to the prepared pan and press the dough down onto the bottom of the pan in an even layer. Spread 1 cup of the shredded coconut on top of the dough.
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Put the pan in the oven and bake for 10 minutes. Remove from oven and spread the cooled milk mixture over the baked crust. Sprinkle the rest of the dough over the milk mixture. Evenly sprinkle the chopped hazelnuts and layer the rest of the shredded coconut.
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Put back in the oven and bake for 15 to 20 minutes, or until puffed up and golden brown. Cool completely before cutting into bars.
