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.
