Coconut Vermicelli Bars

Adapted from Raihana's Cuisines

1/2 stick unsalted butter

1 packet of vermicelli (break them into smaller before roasting)

7 oz. of one 14 oz. canned condensed sweet milk

3/4 cup of shredded coconut

1/3 cup of chopped almonds

Direction:
In the saucepan, add the butter and melt the butter on med-low heat (make sure you do not burn the butter).  Once the butter is melted, add the vermicelli and roast it until golden brown then add the shredded coconut and the chopped almonds followed by the condensed milk once.   All of the ingredients are completely combined.  Press evenly into the bottom of a 8x8 inch glass or baking pan.  Sprinkle the shredded coconut over the pan and cut into bars.  Enjoy!