Coconut-Lemon Bars (Gluten-free)

For the crust:
Preheat the oven to 350°F. Line a 9×13″ baking dish with parchment paper

In a small saucepan, over low heat, toast the shredded coconut in one tablespoon of the coconut oil, until lightly browned. Set aside.

Melt the remaining coconut oil in a saucepan on low heat. Add maple syrup, toasted coconut, almond flour and salt. Stir until combined. Remove from the heat.

Add the egg whites to the coconut mixture in the pan and keep stirring for about a minute. Spread the coconut mixture into the prepared baking dish, using the back of a spoon or spatula. Press it down firmly so it becomes quite compact and is a solid layer across the bottom of the pan.

Bake for 13 minutes (or until lightly golden brown) and remove it from the oven.

For the filling:
In a large mixing bowl, beat the eggs and egg yolks with an electric mixer until frothy. Add the rest of the filling ingredients (everything except the powdered sugar) and beat for two more minutes.

Pour the mixture over the baked crust in the baking dish. Bake for around 18 minutes, or until edges are light brown and center is set. Remove from oven.

Let them cool for at least 10-15 minutes before slicing the bars. Dust with coconut flour, powdered sugar, or a few extra toasted coconut flakes. Serve at room temperature. Can be stored in the fridge in an airtight container for up to 3 days.