Toasted Coconut Lemon Bars

Preheat the oven to 350ºF and grease a 9×13-inch baking dish, with butter and set aside.

For the crust:
In the mixer, cream the butter, coconut oil, and sugar together. In another bowl, combine the flour and salt; add to the butter mixture, beating on a low speed until, just until it’s all mixed in. Scrape the dough out of the bowl and form into a ball. Wrap in plastic wrap and put in the freezer for about 15 minutes.

With floured hands, flatten dough into the greased baking pan, evenly. Bake the crust for 15-18 minutes or until just slightly light brown. Let cool on a wire rack or the stovetop, for about 20 minutes.

For the lemon layer:
Meanwhile, whisk the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the slightly cooled crust and bake for 30 minutes or until set. Place aside, to cool.

For the topping:
Spread shredded, unsweetened coconut on a baking sheet and bake at 350ºF for 5-10 minutes, until browned. Sprinkle on top of the lemon bars and continue to let lemon bars sit until they are at room temperature.

Cut into squares and sprinkle with powdered sugar, using a sieve.

(Recipe adapted from Smitten Kitchen, who in turn adapted it from The Barefoot Contessa Cookbook.)