Lemon-Cherry Bars

1. 1

   Grease and line a 12x8 inch rimmed baking tray with parchment paper.

2. 2

   Combine cookie crumbs, apricots, cherries, coconut, condensed milk, butter and lemon zest. Press into prepared pan. Chill for 4 hours, or until firm.

3. 3

   Meanwhile, to make the lemon icing, combine powdered sugar and lemon juice and mix until smooth. Set aside.

4. 4

   Cut cookie bar into squares. Drizzle lemon icing over top. Sprinkle with extra coconut and serve.

No additional tips available.