Raspberry macaroon bars

I think I found this recipe in the Food Network magazine....but I couldn't find it online to confirm. These bars were chewy, gooey and delightful. The flavor combination is unique and yummy. Luke loves coconut and I knew he'd be pleased, I made these for my girl's night party last weekend....along with several other desserts!

Ingredients for crust:
15 full graham crackers, slightly broken apart
1 1/2 cups all-purpose flour
1 cup sugar
1 tsp. salt
1 stick cold butter, cut into chunks
2 large eggs
zest of one large lemon
1 1/3 cups raspberry jam
Ingredients for topping:
1 stick butter, softened
1 cup sugar
2 large eggs
one 14-ounce package of sweetened coconut

Directions:

Preheat oven to 350 degrees. Line a 17x12-inch baking sheet with parchment paper.

For the crust, finely grind the graham crackers in a food processor. Add the flour, sugar and salt and pulse until thoroughly blended.

Drop in the chunks of butter and pulse until the butter is cut evenly into the graham cracker mix. Add the eggs and lemon zest and pulse until just blended. The dough will look like wet meal, and not necessarily hold together. Turn it out onto the parchment-lined baking sheet and press firmly into place with your fingers. If it's too sticky, moisten your fingers with water.

Spread the jam over the crust, it is okay if it's uneven, it will spread out evenly in the oven.

For the topping, using an electric mixer, beat the butter briefly at medium speed. Add the sugar and continue beating until light and fluffy. Add the eggs, one at a time, beating well wit each addition. Turn the mixer to low, add the coconut, and stir until just combined.

Drop the coconut mixture by small spoonfuls over the jam (or use fingers) covering it as best as you can.

Bake for 20 to 30 minutes, until coconut topping is golden brown. Cool the pan. Once bars are cool, cut into squares.