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Prepare Bar Cookie Crust (directions below). Oven to 350 degrees. Combien all filling ingredients in medium imxing bowl and whisk until smooth. Pour filing over pre-baked crust and return to the oven for 6-7 minutes, or until the filing is just set. For the topping, place coconut on a baking pan and toast it at 350 degrees for 5-8 minutes or until it turns a light golden color. Cool. Place egg whites and salt in bowl of an electric mixer and beat on med speed until the whites are frothy, about 2 minutes. Begin to add the sugar, 1 T at a time, and continue to beat until the whites are thick and hold firm peaks. Beat in the cornstarch and then vanilla just to incorporate. Fold in cooled, toasted coconut. Gently spread topping evenly over the filling. Bake at 350 degrees for 10-15 minutes or until the meringue topping sets and turns a light golden color. Once cool, cut into bars. Store any leftovers in the fridge.
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