Coconut-Citrus Bars

Preheat oven to 350°F. Line bottom and sides of a 13- x 9-inch baking dish with heavy-duty aluminum foil, leaving 2 to 3 inches overhang on all sides. Lightly coat foil with cooking spray.

Pulse coconut flour, 1 cup of the all-purpose flour, ¾ cup of the desiccated coconut, ½ cup of the sugar, and ¼ teaspoon of the salt in a food processor until well combined, about 5 pulses. Add butter, and pulse until mixture is crumbly, about 12 pulses. Press mixture evenly into bottom of prepared pan. Bake in preheated oven until lightly browned, 18 to 22 minutes. Let cool completely on a wire rack, about 30 minutes. Do not turn oven off.

Whisk eggs in a large bowl until smooth. Add cherry syrup, lemon zest and juice, tangerine zest and juice, and remaining 1 cup all-purpose flour, 2½ cups sugar, and ½ teaspoon salt. Whisk together until well combined and smooth. Using a wooden pick, add a small amount of orange food coloring gel. Stir until evenly incorporated, adding more food coloring until desired color. Pour mixture over crust. Return to oven, and bake at 350°F until filling is set, 25 to 30 minutes. Transfer in pan to a wire rack, and let cool completely, about 2 hours. Cover and chill until firm, at least 6 hours or up to 24 hours. 

Remove from pan using foil overhang as handles. Cut bars into 24 (about 2-inch) squares. Cut a small square (about 4 inches) of parchment paper. Sprinkle remaining ¾ cup desiccated coconut over bars, covering half of each bar at a diagonal, using parchment square as a guide to form a straight line. Top each bar with 1 citrus wedge.