I feel like possibly with the exception of olives, no food is more polarizing than coconut. I think you either love it or you hate it. Sometimes you can love it and hate it in the same lifetime. I remember shunning all coconut-based Halloween candy as a kid, but now I buy tons of coconut goodies for the trick or treaters coming to my house, in hopes that those kids shun them like I used to, and they’ll all be left for me to eat.
Whenever I make a baked good with coconut in it, I feel like I always need to qualify it when offering it to other people. Like, "here . . . I brought you these lemon and almond bars . . . but FYI there’s coconut." And then I wait for the reaction, crossing my fingers that my friend is a fellow coconut lover.
If there were a matchmaking site for friendships (there probably is, actually), I would ensure that all of my friends are coconut fans like myself.
I mean, it’s just so . . . tropical! I can’t eat a coconut dessert without envisioning myself back on my honeymoon in Hawaii, lying on the beach or cruising the twisty Maui highways in a convertible.
One quick note about assembling these. I learned the hard way that once graham cracker crust is par-baked, it’s pretty hard to "spread" the thick coconut and almond mixture on top of it without disrupting the crust. Instead of plopping the coconut mixture into the center of the pan and trying to spread it across the crust, make sure you just place small dollops of the coconut mixture evenly across the crust.
That way, the amount of spreading you have to do is very minimal, and the graham cracker crust will stay perfectly intact!
For the Crust:
For the Coconut and Almond Layer:
For the Glaze:
To Make the Crust:
To Make the Coconut and Almond Layer:
To Make the Glaze:
Le Creuset Heritage 4 Quart Covered Casserole
Cuisinart Stainless Steel Mixing Bowls
Le Creuset Revolution Spatula
Adapted from Taste of Home.