The unlikely pairing of lemon and chocolate in this recipe makes for a fresh and decadent dessert.
Line an 8-by-8-inch baking pan with aluminum foil and set aside. Preheat the oven to 350 degrees.
Place the butter, lemon zest, lemon juice, and confectioners' sugar into a large mixing bowl. Mix until well blended, scraping the bowl down as needed. Blend in the flour.
Pat the crust into the bottom of the prepared pan. It is easiest to use the palm of your hand because the dough is sticky. Prick the crust with a fork. Bake the crust in the center the oven for 25 minutes, rotating the pan front to back halfway through. Check periodically to make sure that the crust does not puff up. If it does, fork it back down. After 15 to 18 minutes of baking, tent with aluminum foil to prevent the crust from getting too dark. Remove from the oven and cool completely.
In a small saucepan over medium-low heat, melt the butter with the cream. When it starts to simmer, turn the stove off and add the chocolate chips. Stir until the chips are completely melted. Pour over the cooled crust.
Sprinkle the coconut over the chocolate and pat down lightly. Refrigerate until set, at least 1 hour. Once the chocolate has set, lift the aluminum foil out of the pan. Peel off the aluminum foil and transfer to a cutting board. Cut into 16 bars using a sharp knife. Serve at room temperature.