For the Crust:

1 3/4 cups flour

3/4 cup unsweetened shredded coconut

3/4 cup salted, roasted macadamia nuts

3/4 cup packed light brown sugar

1 1/2 sticks unsalted butter, softened

1/4 tsp. baking soda

1/4 tsp. kosher salt

For the Filling:

2 cans sweetened condensed milk (14 oz. cans)

3 large egg yolks

1 Tbsp. Meyer lemon zest (plus more for garnish)

1 cup fresh squeezed Meyer lemon juice


For the Crust:

Preheat oven to 350 degrees.

Line a 9"x9" square baking dish with parchment paper.

Combine the flour, coconut, macadamia nuts, brown sugar, butter, baking soda and salt in a food processor. Pulse until nuts are crushed and combined. When the mixture begins to clump together, remove about 1 1/2 cups for the topping. Press the remaining mixture into the bottom of the baking dish. Bake for about 20 minutes at 350 degrees, until golden brown. Remove from the oven and allow it to cool.

For the Filling:

Whisk the condensed, egg yolk, Meyer lemon zest and lemon juice in a medium bowl until smooth.

Pour the mixture over the cooled crust.

Sprinkle with the reserved crust mixture.

Bake at 350 degrees for about 20-25 minutes, until the filling is just set (still jiggly) and the topping is golden brown. Remove from the oven and allow the mixture to cool completely. Refrigerate for about 2 hours before serving. Makes 12 bars.

Prep Time: 15 minutes / Cook Time: 45 minutes (plus 2 hours refrigeration time) / Servings: 12 bars


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