1/2cuplime juice (takes about two medium-sized limes)
1-1/2cupssweetened flaked coconut
Toast the coconut:
Preheat the broiler in your oven. Spread the coconut on a parchment-lined baking sheet and put it under the broiler. **Don't walk away!** Park yourself in front of the little window on your oven door. Check the coconut every 20 seconds and stir it around as it starts to brown. When the coconut looks golden brown, remove the pan from the oven. This should not take more than two minutes under a hot broiler, and the final time will depend on the moisture content of your coconut.
Prepare the cocoa layer:
Reduce the oven heat to 350º F. Spray an 8-inch x 8-inch pan with nonstick cooking spray. Line the pan with a strip of parchment paper that is cut to fit the inside of the pan with overlap on either end. Spray the parchment with nonstick cooking spray.
Melt the butter for the crust in a large saucepan. Once it is melted, stir in the sugar and cocoa powder. Remove the pan from the heat and stir in the crushed graham crackers, stirring to combine everything well.
Press HALF of the graham mixture evenly into the bottom of the prepared pan. Place the pan in the oven and bake it for 8 minutes until it is set. Remove the pan from the oven to a cooling rack. In the meantime, start the filling.
Prepare the lime layer:
Beat the egg yolks on medium-high speed with a beater or stand mixer until they turn light yellow, about 4 minutes. Add in the condensed milk and beat it into the eggs for another 4 minutes, scraping the bowl once or twice. Add in the lime juice and zest and mix everything together on low speed.
Once the crust has cooled for a few minutes, pour 1 cup of the lime filling evenly over the crust and gently spread it to the edges. Return the pan to the oven and bake it for 8 minutes.
Remove the pan from the oven and sprinkle the remaining chocolate-graham mixture evenly across the top. Press the crumbs in lightly, then bake it for an additional 8 minutes.
Remove the pan from the oven. Pour the remaining lime filling evenly over the top. Place the pan in the oven and bake it for 10 minutes until the top is set. Remove the pan to a cooling rack, and you can now turn off the oven!
Sprinkle the toasted coconut over the top and gently press it into the filling. Wrap the pan in plastic wrap and refrigerate it for at least 4 hours or overnight.
To serve, use the ends of the parchment to lift the Napoleons out of the pan and onto a cutting board. Use a warm knife (hold it under hot running water then dry it) to cut them into bars. Arrange the bars on a platter and serve.
If they are not consumed immediately, wrap the leftovers and store them in the fridge for up to 1 week.