Preheat oven to 350°F. In medium bowl, stir together graham cracker crumbs and butter.

Lightly spray bottom and sides of 9 x 13-inch baking pan with baking spray. Evenly press graham cracker mixture into bottom of pan.

Transfer to oven and bake 8 minutes.

In large bowl, beat eggs, granulated sugar, brown sugar, lemon zest, lemon extract and vanilla extract until well combined.

Add flour, baking powder and salt; mix until fully incorporated. Stir in coconut and almonds.

Evenly dot coconut mixture over graham cracker crust. Gently spread coconut mixture evenly across crust.

Transfer to oven and bake 17 to 20 minutes or until coconut mixture is golden brown.

Transfer to wire rack and let cool completely before glazing.

In small bowl, whisk together powdered sugar and lemon juice. Glaze should have a thick but pourable consistency. If necessary, add additional lemon juice in 1/2 teaspoon increments until correct consistency is achieved.

Pour over bars, cut and serve.