Base
2 1/3 cups graham wafer crumbs
1 cup desiccated, unsweetened coconut
Grated zest of 1 lemon
½ cup butter, melted
½ cup sweetened condensed milk
Frosting
2 cups icing sugar
3 tbsps. Butter, softened
3 tbsps. Freshly squeezed lemon juice
3 tbsps. Desiccated, unsweetened coconut, toasted
Line an 8” x 8” baking pan with parchment paper. In a medium bowl, combine graham crumbs, coconut and lemon zest. Add melted butter and sweetened condensed milk and mix thoroughly, until well combined. Press into prepared pan and refrigerate.
Make the frosting by beating together the icing sugar, butter and lemon juice until creamy and smooth. Spread the frosting over the base layer. Sprinkle with toasted coconut. Refrigerate for at least 1 hour to set completely. Use parchment to lift squares out of pan to easily cut into squares. Freezes well.
