1. Preheat oven to 350 degrees F. Spray an 8×8 baking square generously with cooking spray. In a food processor, pour in cookies and pulse until a fine crumb is achieved.
2. In a medium bowl, whisk together almond flour and cookie crumbs.
3. Next, add buttery spread and, using a fork, cut together the flour mixture and butter until a crumbly dough mixture forms. Press the dough mixture into the 8×8 baking sheet so it’s flat and evenly distributed.
4. Sprinkle the chocolate, coconut, and nuts over the cookie base. Now, evenly pour the coconut milk over top. Place in the oven and bake for 32-35 minutes. Remove from the oven and let cool completely before placing in the fridge to set overnight. The fridge is key to these bars firming up before slicing and serving.

Note: If you let them cool and slice them up the same day, they will be very crumbly. Still delicious, but just be aware that they firm up beautifully overnight! I recommend letting them sit in the fridge for AT LEAST 2 hours.