COCONUT ORANGE BARS
- 3/4 cups graham cracker crumbs
- 1 cup unsweetened desiccated coconut toasted
- 1/4 cup granulated sugar
- 1/3 cup butter melted
- 1 can sweetened condensed milk
- 4 egg yolk
- 2 tablespoons grated orange zest
- 1/2 cup orange juice
In large bowl, stir together graham crumbs, 3/4 cup of the coconut and the sugar; stir in butter. Press into bottom of parchment paper–lined 8-inch (2 L) square cake pan. Bake in 350°F (180°C) oven for 10 minutes. Let cool slightly. Meanwhile, in separate bowl, whisk condensed milk with egg yolks; whisk in orange zest and orange juice. Pour over crust.
Bake in 350°F (180°C) oven until centre is set yet still jiggles slightly, 20 to 22 minutes. Sprinkle with remaining coconut.
Let cool completely in pan, about 1 hour. Cover and refrigerate until firm, about 12 hours. Lift out onto cutting board; cut into bars. (Make-ahead: Layer between waxed paper in airtight container; refrigerate for up to 1 week.)