Cara Cara Coconut Bar
By Heather Sheridan
- Prep Time: 10 minutes
- Cook Time: 35 minutes
Cara Cara Coconut Bar
By Heather Sheridan
Crust
Directions
- Line a 13 x 9-inch baking dish with foil or parchment paper, covering the sides of the pan. Spray with non stick cooking spray. Set aside. Preheat oven to 350 degrees F.
- Place all ingredients for the crust into a food processor or a blender. Combine just until butter has been evenly divided into small pieces, and all other ingredients are mixed. (should be crumbly)
- Evenly distribute the crust mixture onto the sprayed pan. Push down gently.
- Bake the crust at 350 degrees F for 15 minutes, until lightly brown.
- Prepare filling while crust bakes.
Filling + Assembly
Directions
- While crust is baking, add two egg whites into mixing bowl. Whip until light and fluffy.
- Add condensed milk, vanilla extract, coconut flakes, Cara Cara juice and zest. Mix until well combined.
- When crust is done, spread coconut mixture onto the hot crust, evenly and making sure to get the edges.
- Place dish back into the oven at 350 degrees F for another 15-20 minutes. You want to see the filling set, and light brown in color around the edges.
- When fully baked, allow the bar cookies to cool. Remove from pan using the foil or parchment to lift up.
- Cut bars into even squares. Store at room temperature in air tight container for up to one week.