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PREHEAT oven to 350 degrees F. Follow the directions on the brownie mix box. Bake and let cool.
PUREE almonds in a food processor until finely ground. Add remaining almond paste ingredients and puree until finely ground into a paste. Press spoonfuls of paste into small circles and lay on top of cooled brownies. Set aside.
MIX lemon juice, egg whites, vanilla, and SPLENDA No Calorie Sweetener, Granulated in a small size mixing bowl. Stir using a wire whisk, until light and frothy. Add 1 cup coconut and flour. Stir well. Spread on top of the almond paste. Sprinkle the remaining coconut onto cookie bars.
BAKE cookie bars for 20-25 minutes, or until the coconut is golden brown. Cool to room temperature. Cut into squares or circles, using an cookie cutter.