1. Center a rack in the oven and heat to 350 degrees. Line a 9x13" baking pan with heavy-duty foil so excess hangs over short sides of pan. Lightly coat lined pan with cooking spray.
2. Beat together butter and 1/2 cup sugar with an electric mixer on medium-high until smooth and fluffy, about 2 minutes. Reduce speed to low, add flour, coconut, and salt, and mix until just incorporated and dough forms large crumbs, about 1 minute. Transfer dough to prepared pan and press evenly into bottom. Bake until light golden brown, 20 to 25 minutes. Transfer pan to a wire rack and let crust cool completely.
3. Reduce oven temperature to 300 degrees. In a large bowl, whisk together lemon zest, lemon juice, and cornstarch. Add yogurt, 1 cup sugar, eggs, and vanilla and whisk until well combined. Pour into cooled crust and bake until filling is set and just barely jiggles when shaken, 55 to 65 minutes.
4. Transfer to a rack and let cool completely, about 2 hours, then refrigerate until very cold, at least 2 hours and up to 1 day. Lift bars out of pan using foil overhang. Slice into squares, sprinkle evenly with coconut, and serve.
Source: Hannaford fresh Magazine, May - June 2017