Lemon Coconut Bars

LEMON COCONUT BARS



Lemon Coconut Bars image

Make and share this Lemon Coconut Bars recipe from Food.com.

Recipe From food.com

Provided by Mary Scheffert

Categories     Bar Cookie

Time 45m

Yield 30 serving(s)

Number Of Ingredients 8

1 1/2 cups flour
1/2 cup powdered sugar
3/4 cup cold margarine
4 large eggs, slightly beaten
1 1/2 cups sugar
1 teaspoon baking powder
1/2 cup lemon juice concentrate (such as ReaLemon)
3/4 cup flaked coconut

Steps:

  • Preheat oven to 350°F degrees.
  • Lightly grease a 13x9 baking pan; set aside.
  • In a medium bowl, combine flour& powdered sugar; cut in margarine with pastry blender until crumbly.
  • Press mixture into bottom of prepared 13x9 pan & bake for 15 minutes.
  • Meanwhile in a large bowl, combine eggs, sugar, baking powder & lemon juice.
  • Pour over crust and top with coconut.
  • Bake 20 minutes or until golden.
  • Cool completely & cut into bars.
  • Store in refrigerator.
  • NOTE: For plain lemon bars, omit coconut & add 3 Tbsp flour to egg mixture, and proceed as above.

LEMON CURD BARS WITH COCONUT



Lemon Curd Bars with Coconut image

This bar has the two crusts as requested, and has a strong tangy lemon taste, so much better than most of the lemon bar recipes out there due to the lemon curd and added coconut!

Recipe From allrecipes.com

Provided by THEA

Categories     Desserts     Cookies     Fruit Cookie Recipes     Coconut

Yield 40

Number Of Ingredients 7

1 cup unsalted butter
2 cups all-purpose flour
1 cup white sugar
½ teaspoon baking soda
1 (10 ounce) jar lemon curd
⅔ cup flaked coconut
½ cup toasted and chopped almonds
Calories121.5 calories
Carbohydrate16 g
Cholesterol17.5 mg
Fat6.3 g
Fiber0.5 g
Protein1.1 g
SaturatedFat3.5 g
Sodium25.3 mg
Sugar10.1 g

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • In a large mixing bowl cream the butter. Add the flour, sugar and baking soda. Mix until the mixture forms coarse crumbs
  • Pat 2/3 of the mixture into the bottom of one 9x13 inch baking pan. Bake at 375 degrees F (190 degrees C) for 10 minutes. Remove and let cool slightly.
  • Spread the lemon curd over the baked layer. To the remaining 1/3 of crumb mixture add the coconut and the almonds. Sprinkle over the top of the lemon curd.
  • Lower oven temperature to 350 degrees F (175 degrees C). Bake bars for 25 minutes or until lightly browned.

LEMON COCONUT BITES



Lemon Coconut Bites image

The tangy lemon flavor of this layered bar dessert is especially delicious on a warm day. It takes me back to selling lemonade on the sidewalk as a little girl. -Donna Biddle, Elmira, New York

Recipe From tasteofhome.com

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 4 dozen.

Number Of Ingredients 8

1-1/2 cups all-purpose flour
1/2 cup confectioners' sugar
3/4 cup cold butter, cubed
4 large eggs, room temperature
1-1/2 cups sugar
1/2 cup lemon juice
1 teaspoon baking powder
3/4 cup sweetened shredded coconut
Calories 82 calories
Fat4g fat (2g saturated fat)
Cholesterol25mg cholesterol
Sodium46mg sodium
Carbohydrate11g carbohydrate (8g sugars
Fiber0 fiber)
Protein1g protein.

Steps:

  • In a small bowl, combine flour and confectioners' sugar; cut in the butter until crumbly. Press into a lightly greased 13x9-in. baking pan. Bake at 350° for 15 minutes. , Meanwhile, in another small bowl, beat the eggs, sugar, lemon juice and baking powder until combined. Pour over crust; sprinkle with coconut. , Bake at 350° until golden brown, 20-25 minutes. Cool on a wire rack. Cut into bars.

LEMONY COCONUT BARS



Lemony Coconut Bars image

These lemony and chewy bars make a refreshing addition to the holiday cookie tray. Try lime juice and zest for a zingy twist. -Nancy Zimmerman, Cape May Court House, New Jersey

Recipe From tasteofhome.com

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 2 dozen.

Number Of Ingredients 19

1/2 cup butter, softened
1/2 cup packed light brown sugar
1-1/2 cups all-purpose flour
FILLING:
2 large eggs
1 cup packed light brown sugar
1/2 teaspoon grated lemon zest
1/2 teaspoon vanilla extract
1/4 teaspoon lemon extract
2 tablespoons all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1-1/2 cups sweetened shredded coconut
1 cup chopped pecans or walnuts
GLAZE:
1 cup confectioners' sugar
1 tablespoon butter, melted
1/2 teaspoon grated lemon zest
3 tablespoons lemon juice
Calories 208 calories
Fat10g fat (5g saturated fat)
Cholesterol27mg cholesterol
Sodium96mg sodium
Carbohydrate29g carbohydrate (21g sugars
Fiber1g fiber)
Protein2g protein.

Steps:

  • Preheat oven to 350°. In a bowl, cream butter and sugar until light and fluffy, 5-7 minutes; gradually beat in flour, mixing well., Press onto bottom of a greased 13x9-in. baking pan. Bake until edges are golden brown, 8-10 minutes. Cool on a wire rack., For filling, in a large bowl, beat eggs, brown sugar, lemon zest and extracts until blended. In a small bowl, mix flour, baking powder and salt; stir into egg mixture. Stir in coconut and pecans. Spread over crust., Bake until golden brown, 17-20 minutes. Cool 10 minutes on a wire rack. Meanwhile, in a small bowl, mix glaze ingredients until smooth; drizzle over warm filling. Cool completely. Cut into bars.

LEMON COCONUT SQUARES



Lemon Coconut Squares image

Make and share this Lemon Coconut Squares recipe from Food.com.

Recipe From food.com

Provided by AZPARZYCH

Categories     Dessert

Time 50m

Yield 24 serving(s)

Number Of Ingredients 8

1 1/2 cups all-purpose flour
1/2 cup confectioners' sugar
3/4 cup cold butter or 3/4 cup margarine
4 eggs
1 1/2 cups sugar
1/2 cup lemon juice
1 teaspoon baking powder
3/4 cup flaked coconut

Steps:

  • In a bowl, combine flour and confectioners' sugar; cut in the butter until crumbly. Press onto the bottom of a lightly greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350 degrees F for 15 minutes.
  • Meanwhile, in a mixing bowl, beat the eggs, sugar, lemon juice and baking powder until well mixed. Pour over crust; sprinkle coconut evenly over the top.
  • Bake at 350 degrees F for 20-25 minutes or until golden brown. Cool on a wire rack. Cut into bars.

LEMON BARS WITH COCONUT



Lemon Bars with Coconut image

There is coconut in this lemon bar recipe, but rest assured it is not a dominant flavor. If you would like, you can also up the amount of zest for a more prominent lemon flavor.

Recipe From allrecipes.com

Provided by Morgan3

Categories     Desserts     Cookies     Bar Cookie Recipes     Lemon Bar Recipes

Time 3h20m

Yield 24

Number Of Ingredients 10

2 cups all-purpose flour
1 cup cold butter, cut into pieces
½ cup powdered sugar
2 cups white sugar
1 cup flaked coconut
¼ cup all-purpose flour
4 large eggs
2 medium lemons, zested and juiced
¼ teaspoon baking powder
2 tablespoons powdered sugar, or to taste
Calories215.2 calories
Carbohydrate31.4 g
Cholesterol51.3 mg
Fat9.5 g
Fiber1 g
Protein2.5 g
SaturatedFat6 g
Sodium80.5 mg
Sugar21 g

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13-inch pan with parchment paper.
  • Combine flour, butter, and powdered sugar for crust in a food processor; pulse until fine crumbles form. Press into the prepared pan.
  • Bake crust in the preheated oven for 15 minutes.
  • Meanwhile, combine sugar, coconut, flour, eggs, lemon zest, lemon juice, and baking powder in a bowl.
  • Remove crust from the oven and pour filling over top. Return to the oven and bake until just golden around the edges, 20 to 25 minutes more.
  • Remove from the oven and let cool, about 30 minutes. Place in the refrigerator until completely chilled, about 2 hours. Dust with powdered sugar and cut into 24 bars.

LEMON-COCONUT BARS



Lemon-Coconut Bars image

Classic lemon bars with a touch of coconut.

Recipe From epicurious.com

Categories     Egg     Dessert     Bake     Lemon     Coconut     Spring     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 16

Number Of Ingredients 15

Crust
1 cup all purpose flour
1/4 cup sugar
1/4 teaspoon salt
3/4 cup sweetened flaked coconut, toasted, cooled
6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch cubes
Filling
3/4 cup sugar
2 large eggs
1/4 cup fresh lemon juice
1 tablespoon (packed) finely grated lemon peel
1 teaspoon all purpose flour
1/2 teaspoon baking powder
Pinch of salt
1/4 cup powdered sugar

Steps:

  • For crust:
  • Preheat oven to 350°F. Line 8x8x2-inch metal baking pan with foil, leaving overhang. Butter foil. Combine flour, sugar, and salt in processor; blend 5 seconds. Add coconut and butter; process until mixture resembles fine meal and begins to clump together. Gather dough into ball. Press dough evenly over bottom of prepared pan. Bake crust until golden at edges, about 25 minutes.
  • Meanwhile, prepare filling:
  • Combine 3/4 cup sugar, eggs, lemon juice, lemon peel, flour, baking powder, and salt in processor. Blend filling until smooth.
  • Remove crust from oven. Pour filling evenly over hot crust. Return to oven and bake until filling begins to brown at edges and is just set and springy to touch in center, about 30 minutes. Transfer pan to rack; cool lemon bars completely.
  • Using foil as aid, transfer lemon bars to work surface. Flatten foil edges. Cut into 16 bars. Sift powdered sugar over. (Can be made 5 days ahead. Store airtight in single layer in refrigerator.)

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