1 pkg. Oreo cookies
1 (14 oz.) can Eagle Brand sweetened condensed milk (not evaporated)
1 (3 1/2 oz.) can Baker's Angel coconut (shredded)
1 (12 oz.) pkg. Hershey or Nestle chocolate chips
1/2 c. butter
13x9 cake pan

Preheat oven 350 degrees.

Melt butter in cake pan by placing in oven while preheating. Crush Oreos in large bowl (this is about a 20 minute procedure so don't burn butter). Spread crushed Oreos over melted butter in 13x9 inch pan and pat down.

Pour Eagle condensed milk evenly over Oreos. Pour chocolate chips evenly over Eagle milk. Sprinkle coconut on top, evenly. Bake in 350 degree oven for about 25 minutes or until coconut is toasted golden brown.