Cara Cara Coconut Bar
By Heather Sheridan
Prep: 10 mins
Cook: 35 mins
Total: 45 mins
Serves: 18
Ingredients
Crust
-
1
Sunkist® Cara Cara orange, zested
-
1
cup oat flour
-
1
cup all purpose baking flour
-
3/4
cup brown sugar, packed
-
10
tablespoons salted butter, chilled and cut into ½ inch cubes
Filling + Assembly
-
1/3
cup freshly squeezed Sunkist® Cara Cara orange juice
-
1
teaspoon Sunkist® Cara Cara orange zest
-
3 1/2
cups unsweetened shredded coconut
-
2
egg whites
-
1
fourteen ounce can of condensed milk
-
1
teaspoon vanilla extract
Directions
Crust
- 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
- 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.
