Coconut Honey Meyer Lemon Bars - cooking recipe

Ingredients

Crust
1/2 cup shredded coconut, toasted
2 cups flour
1/3 cup powdered sugar
1/3 cup light brown sugar
1/8 teaspoon salt
3/4 cup coconut oil, solid state
FILLING
4 large eggs
3/4 cup honey
2/3 cup meyer lemon juice
3 tablespoons meyer lemon zest
1/4 cup flour
1/8 teaspoon salt
DUST
3 tablespoons powdered sugar

Preparation

Preheat oven to 350 degrees.
Line a 9x13 with parchment (for easier removal and cutting).
Pulse toasted coconut in food processor until finely ground.
Add remaining dry ingredients.
Pulse in solid coconut oil until crumbly and evenly dispersed.
Press into pan.
Bake for 22 minutes until lightly golden brown.
Wipe out food processor.
Pulse eggs a few times.
Add remaining ingredients.
Pour over baked crust.
Reduce oven to 325 degrees and bake until firm, about 22 minutes.
Cool completely. Then chill.
Remove bars from pan by lifting parchment paper. Cut into small pieces and dust with powdered sugar just before serving.
If there are leftovers, store them in the fridge in an airtight container.