1
: Mix together flour and sugar; cut in butter until the size of peas. Sir in egg yolk; mix thoroughly.
2
: Press into parchment paper-lined 9" (23 cm) square baking pan. Bake in preheated 350°F (180°C) oven for 18-20 minutes or until starting to brown.
3
: Spread jam over crust while still warm. Combine Eagle Brand and coconut; spoon over jam and spread gently. Return to oven and bake for 25 minutes longer or until golden brown and set. Let cool completely.
4
: Melt together chocolate and 1 tbsp butter; spread over cooled coconut layer. Refrigerate. Remove from refrigerator 15 minutes before cutting into squares.