1. Preheat oven to 350F.
2. Spray a 9x13 baking pan with cooking spray and set aside

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1. In a medium mixing bowl beat together the 4 TBS butter, 2 TBS sugar, egg yolk, 1/4 tsp vanilla extract.
2. Stir in 3/4 cup flour until combined.
3. Press evenly into your prepared pan.
4. Bake for 10 minutes then set aside.

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1. Spread almonds and coconut out in a single layer on a baking sheet.
2. Broil on high for 3-4 minutes. Continue to broil until coconut is toasted.
3. Set the toasted almonds and coconut aside.
4. Return oven heat to 350F.

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1. Beat together 2 eggs, light brown sugar, 1 TBS and 1 1/2 tsp flour, baking powder, salt, 1 1/2 tsp vanilla extract.
2. Stir in the almond coconut mixture.
3. Spread mixture over the baked shortbread layer in the pan.
4. Place into the oven and bake for 20 to 25 minutes.

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1. Meanwhile in a small pot melt 2 tablespoons of butter over low heat.
2. Add powdered sugar, lemon juice and 1/2 teaspoon vanilla extract and stir until melted and combined to make the icing. If you icing is too thick add 1 tablespoon of water at a time till you get the desired consistency.

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1. Once you remove the dream bars out of the oven drizzle the icing over the dream bars and spread evenly.
2. Let the bars cool and the icing set before cutting into bars.