Preheat the oven to 350°F. Lightly spray a 9-inch square baking pan with non-stick, flavorless vegetable spray.

To make the crust: In the bowl of a food processor fitted with the metal blade, process the graham crackers to crumbs. You will have about 1 1/2 cups of crumbs. Add the melted butter and sugar to the food processor and process just until combined. Transfer the crumbs to the baking pan and press the crust across the bottom and up the sides of the pan. Bake the crust for about 10 minutes, just until firm. Remove the crust from the oven and sprinkle the nuts and chocolate chips evenly over it. Set aside. Do not turn off the oven.

To make the topping: In a mixing bowl, stir together 1 1/2 cups of the coconut, the condensed milk, egg whites, vanilla and salt. When well blended, spread over the crust in an even layer. Sprinkle with remaining 1/2 cup of coconut. Bake for 15 to 20 minutes or until the coconut is golden brown. Let the bars cool in the pan set on a wire rack and then cut into squares and let them cool completely before serving.

[recipe from Chocopologie by Fritz Knipschildt]

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