Lemon-Cherry Bars - cooking recipe

Ingredients

1 lb shortbread cookies, processed to fine crumbs
3 oz dried apricots, diced
3 oz red glace cherries
2 cups desiccated coconut + 1 tbsp, to serve
1 (13.5 oz) can sweetened condensed milk
1/2 cup butter, melted
1 tbsp lemon zest
2 cups powdered sugar, sifted
2 tbsp lemon juice

Preparation

Grease and line a 12x8 inch rimmed baking tray with parchment paper.
Combine cookie crumbs, apricots, cherries, coconut, condensed milk, butter and lemon zest. Press into prepared pan. Chill for 4 hours, or until firm.
Meanwhile, to make the lemon icing, combine powdered sugar and lemon juice and mix until smooth. Set aside.
Cut cookie bar into squares. Drizzle lemon icing over top. Sprinkle with extra coconut and serve.