California Lemon Crunch Dessert

Directions

Heat oven to 350℉ (180℃).

Place coconut in single layer in 13 x 9 inch baking pan.

Bake 18 to 20 minutes or until lightly toasted, stirring after 12 minutes.

Cool completely; set aside.

For crust, beat margarine and brown sugar until creamy.

Add dry ingredients; mix well. Reserve 1 cup coconut for topping; stir remaining coconut into oat mixture.

Press dough onto bottom of ungreased 13 x 9 inch baking pan.

Bake 18 to 20 minutes or until golden brown.

Cool completely.

For topping, combine all ingredients, spread evenly over crust.

Sprinkle with reserved coconut, pressing lightly.

Cover; chill. Cut into squares, store covered in refrigerator.