Latin Coconut Bars

18 oz. semi-sweet chocolate chips (about 3 C.)
5 C. sweetened shredded coconut
2 C. grated fresh coconut
5 C. granulated sugar
1 1/2 C. raisins
1 1/2 C. dried apricots, finely chopped
10 eggs, beaten
6 additional egg yolks, beaten
1 1/4 C. butter, melted (2 1/2 sticks)

Preheat oven to 325 degrees. Line the bottom of an 11 X 17 in. sheet pan wih aluminum foil, keeping the foil flat and unwrinkled. In the top of a double boiler, over gently simmering water, melt the chocolate. Pour chocolate into foil lined pan and refrigerate until set, about 10 min.
In a large bowl, stir together all of the remaining ingredients except the butter. Add the melted butter and stir until combined. Pour mixture into the pan over the hardened chocolate and spread evenly. Bake 40 min. or until golden brown on top.
Let cool at room temperature, or refrigerate until set, at least 4 hrs. and up to overnight. Unmold onto a cutting board and remove the foil before cutting into squares or bars.
Wrap in plastic wrap and place in airtight container. Refrigerate for up to 2 weeks or freeze up to 2 months.

Pictured on the far left.