Three Layer Lemon Coconut Bars

Directions

Pour your crumbs (graham or vanilla) into a bowl and add the softened butter and sugar.  FYI in this case softer butter is better than stiffer – you’re going to mix these together until the crumbs are moist.  You don’t need an actual mixer for this – just use a wooden spoon or your (clean) hands.

Press the mixture into the bottom of your prepared baking dish and put it in the fridge to cool a bit.  You can go directly to the next step – no need to wait for the crust to get to a certain temperature or anything.

Put your cream cheese into a large bowl and mix until nice and smooth.  Add in the lemon curd, powdered sugar and vanilla and mix again until everything is well combined.  Finally, add your shredded coconut and just stir it in (don’t mix it) with a wooden spoon until it’s well distributed.

Grab your baking dish and spoon the filling over the crust and smooth it over so it’s as even as you can get it.

Now on to the topping!  Which is really simple.

Add all your topping ingredients – mascarpone, whipping cream, maple syrup, vanilla and powdered sugar into a bowl and whip it on high – if you have a whip attachment to your mixer use that – it’ll just be more efficient but if you don’t regular beaters will still do the trick. 

 Whip until soft peaks are forming – figure just a minute or two.  Don’t overwhip – as soon as you’ve got your soft peaks, stop!

Spread your whipped topping evenly over your lemon/coconut layer.  Place the baking sheet back in the fridge to keep cool.

Finally (if you want) you can do the sprinkle layer.  I did – it just elevates the overall look, I think.  Line a baking sheet with aluminum foil.  Get your ½ cup sweetened shredded coconut and spread it evenly on the foil.  Put in the oven at 325.  Bake for 2 ½ minutes then open the oven and turn over the coconut with a spatula.

Put the tray back into the oven and continue to bake until the coconut turns a nice golden brown, probably for about 3 minutes.  HOWEVER – once you’ve put the coconut back in the oven watch it closely.  It will turn from toasted to burnt verrrry quickly!

When it’s toasted, take it out of the oven and let it cool on the baking sheet. Once the coconut has cooled, sprinkle both the coconut and the graham cracker or vanilla wafer crumbs evenly over the top, and you’re done!

As you might expect with any dessert with whipped cream, this particular dessert won’t last too long – just a few days at most.  Make sure to keep it refrigerated when you’re not enjoying it.  And I promise – you WILL enjoy it!