Grease and line 20 x 30 cm tin with baking paper.
Put crumbs in bowl.
Add lemon rind and coconut and mix.
Melt butter and add to cookie mix with condensed milk and lemon juice.
Mix thoroughly.
Press into tin and place in fridge.
In another bowl, whisk icing sugar, butter and lemon juice until creamy and like icing.
Spread frosting over cookie base and sprinkle with extra coconut.
Set for a few hours before cutting.
