Step 1

Preheat the oven to 350°. Line a 9”by13” pan with parchment paper

Step 2

Grind the package of shortbread cookies into a fine crumb using a food processor or blender.

Step 3

In a small bowl, melt the butter in the microwave for 30 to 45 seconds.

Step 4

Pour the melted butter over the cookie crumbs and stir until the crumbs are well coated. Press the mixture into the bottom of the pan.

Step 5

Pour the can of sweetened condensed milk over cookie crumbs; use the back of a spatula to spread if necessary. Then zest the lemon over top.

Step 6

Next, pour the chopped macadamia nuts, shredded coconut and white chocolate chips over top of the sweetened condensed milk to cover evenly.

Step 7

Bake the bars at 350° for 22-25 minutes. Remove the bars from oven and allow to cool for at least 30 minutes. Then place the bars in the refrigerator for at least an hour to allow the bars to harden. Remove when ready to serve.

Step 8

One cooled, gently spread the raspberry jam on top of your bars.

Step 9

In a microwave-safe bowl, microwave the heavy whipping cream for 20-30 seconds until bubbling.

Step 10

Remove the hot cream from the microwave and pour in the chocolate chips. Allow to sit for 1 minute, then stir until smooth. The ganache should be thick enough to pipe but thin enough to slowly run off the spoon.

Step 11

Use a spoon or piping bag to drizzle ganache on top of the bars and top with additional lemon zest. Slice before the ganache sets. I suggest keeping the bars refrigerated so the crust stays firm.