Lemon Coconut Bars Recipes

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LEMON COCONUT BARS



Lemon Coconut Bars image

Make and share this Lemon Coconut Bars 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 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.

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

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.

Nutrition Facts : Calories 215.2 calories, Carbohydrate 31.4 g, Cholesterol 51.3 mg, Fat 9.5 g, Fiber 1 g, Protein 2.5 g, SaturatedFat 6 g, Sodium 80.5 mg, Sugar 21 g

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

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

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.

Nutrition Facts : Calories 208 calories, Fat 10g fat (5g saturated fat), Cholesterol 27mg cholesterol, Sodium 96mg sodium, Carbohydrate 29g carbohydrate (21g sugars, Fiber 1g fiber), Protein 2g protein.

LEMON-COCONUT BARS



Lemon-Coconut Bars image

Classic lemon bars with a touch of coconut.

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.)

GLAZED LEMON-COCONUT BARS (COOKING FOR 2)



Glazed Lemon-Coconut Bars (Cooking for 2) image

Bisquick Heart Smart® recipe! Need just a little dessert? Here's a classic lemon bar with just 8 servings.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h35m

Yield 8

Number Of Ingredients 11

1/2 cup Bisquick Heart Smart® mix
1 tablespoon powdered sugar
1 tablespoon firm butter
1/3 cup granulated sugar
2 tablespoons flaked coconut
1 1/2 teaspoons Bisquick Heart Smart® mix
1 teaspoon grated lemon peel
1 tablespoon lemon juice
1/4 cup fat-free egg product or 2 egg whites
1/4 cup powdered sugar
1 1/2 teaspoons lemon juice

Steps:

  • Heat oven to 350°F. In small bowl, mix 1/2 cup Bisquick® mix and 1 tablespoon powdered sugar. Cut in butter, using pastry blender or crisscrossing 2 knives, until crumbly. Press in ungreased 8x4-inch loaf pan.
  • Bake about 10 minutes or until light brown. Meanwhile, in small bowl, mix remaining Bar ingredients. Pour coconut mixture over baked layer.
  • Bake about 20 minutes or until set and golden brown. Loosen edges from sides of pan while warm. In small bowl, stir all Lemon Glaze ingredients until smooth; spread over bars. Cool completely, about 1 hour. For bars, cut into 4 rows by 2 rows.

Nutrition Facts : Calories 110, Carbohydrate 20 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Bar, Sodium 100 mg, Sugar 15 g, TransFat 0 g

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!

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

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.

Nutrition Facts : Calories 121.5 calories, Carbohydrate 16 g, Cholesterol 17.5 mg, Fat 6.3 g, Fiber 0.5 g, Protein 1.1 g, SaturatedFat 3.5 g, Sodium 25.3 mg, Sugar 10.1 g

ALMOND-COCONUT LEMON BARS



Almond-Coconut Lemon Bars image

Give traditional lemon bars a tasty twist with the addition of almonds and coconut. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 2 dozen.

Number Of Ingredients 14

1-1/2 cups all-purpose flour
1/2 cup confectioners' sugar
1/3 cup blanched almonds, toasted
1 teaspoon grated lemon zest
3/4 cup cold butter, cubed
FILLING:
3 large eggs
1-1/2 cups sugar
1/2 cup sweetened shredded coconut
1/4 cup lemon juice
3 tablespoons all-purpose flour
1 teaspoon grated lemon zest
1/2 teaspoon baking powder
Confectioners' sugar

Steps:

  • In a food processor, combine the flour, confectioners' sugar, almonds and lemon zest; cover and process until nuts are finely chopped. Add butter; pulse just until mixture is crumbly. Press into a greased 13x9-in. baking pan. Bake at 350° for 20 minutes., Meanwhile, in a large bowl, whisk eggs, sugar, coconut, lemon juice, flour, lemon zest and baking powder; pour over the hot crust. Bake until light golden brown, 20-25 minutes. Cool on a wire rack. Dust with confectioners' sugar. Cut into squares.

Nutrition Facts : Calories 173 calories, Fat 8g fat (5g saturated fat), Cholesterol 39mg cholesterol, Sodium 70mg sodium, Carbohydrate 23g carbohydrate (16g sugars, Fiber 1g fiber), Protein 2g protein.

GLAZED LEMON-COCONUT BARS



Glazed Lemon-Coconut Bars image

Betty Crocker's Heart Healthy Cookbook shares a Bisquick Heart Smart® recipe! Coconut and freshly grated lemon peel add zing to an all-time favorite bar.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h50m

Yield 16

Number Of Ingredients 11

1 cup Bisquick Heart Smart® mix
2 tablespoons powdered sugar
2 tablespoons firm butter
3/4 cup granulated sugar
1/4 cup flaked coconut
1 tablespoon Bisquick Heart Smart® mix
2 teaspoons grated lemon peel
2 tablespoons lemon juice
1/2 cup fat-free egg product
1/2 cup powdered sugar
1 tablespoon lemon juice

Steps:

  • Heat oven to 350°F. In small bowl, mix 1 cup Bisquick mix and 2 tablespoons powdered sugar. Cut in butter, using pastry blender (or pulling 2 table knives through mixture in opposite directions), until crumbly. Press in ungreased 8-inch square pan.
  • Bake uncovered about 10 minutes or until light brown. Meanwhile, in small bowl, mix all remaining bar ingredients. Pour coconut mixture over baked layer.
  • Bake about 25 minutes longer or until set and golden brown. Loosen edges from sides of pan while warm.
  • In small bowl, stir lemon glaze ingredients until smooth; spread over bars. Cool completely, about 1 hour. For bars, cut into 4 rows by 4 rows.

Nutrition Facts : Calories 110, Carbohydrate 20 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Bar, Sodium 100 mg, Sugar 15 g, TransFat 0 g

LEMON COCONUT BARS



Lemon Coconut Bars image

I thought this sounded good -- my favorites coconut and lemon! Recipe source: Bon Appetit (April 2004)

Provided by ellie_

Categories     Dessert

Time 1h15m

Yield 16 bars

Number Of Ingredients 13

1 cup flour
1/4 cup sugar
1/2 teaspoon salt
3/4 cup sweetened coconut, flaked, toasted
6 tablespoons butter, chilled and cut into pieces
3/4 cup sugar
2 eggs
1/4 cup lemon juice
1 tablespoon lemon peel, grated
1 teaspoon flour
1/2 teaspoon baking powder
1 pinch salt
1/4 cup powdered sugar

Steps:

  • To make the crust:
  • Preheat oven to 350-degrees F.
  • Line an 8x8-inch pan with foil. Butter foil and set aside.
  • Combine flour, sugar and salt in food processor and process for 3 seconds.
  • Add coconut and butter and process until mixture resembles meal and starts to clump together. Gather dough in a ball.
  • Press dough in prepared pan.
  • Bake for 25-30 minutes.
  • Prepare filling while crust is cooking.
  • In a food processor combine 3/4 cup sugar, eggs, lemon juice and peel, flour, baking powder and salt together and blend until smooth.
  • Remove crust from oven. Pour filling over crust.
  • Return to oven and bake for 30 minutes or until filling is set and springs back when touched in the center.
  • Transfer to rack and let cool.
  • Cut into 16 bars and sift powdered sugar over bars.

Nutrition Facts : Calories 149.7, Fat 6.1, SaturatedFat 3.9, Cholesterol 37.9, Sodium 142.2, Carbohydrate 22.6, Fiber 0.4, Sugar 16, Protein 1.8

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Top Asked Questions

What is the best way to make coconut bars?
Lemon coconut bars are a classic treat. Preheat your oven to 350 degrees. In a medium bowl, combine the flour and powdered sugar. Mix until evenly combined. Using a food processor, blend in the butter until the mixture has small granules the size of peas.
How to make lemon bars?
How to Make Lemon Bars in 5 Steps 1 Prepare the crust: Mix all of the shortbread crust ingredients together, then press firmly into a 9×13 inch baking pan. ... 2 Pre-bake: Pre-baking the crust guarantees it will hold up under the lemon layer. 3 Prepare the filling: Whisk all of the filling ingredients together. ... More items...
What are low-carb coconut lemon bars?
This recipe for Low-Carb Coconut Lemon Bars makes easy, tangy treats. These bars boast a gluten-free cookie crust, sweet-tart lemon custard, and a toasted coconut topping. These treats are refined sugar-free, and can be part of a low-carb, keto, diabetic, Atkins, grain-free or Banting diet.
How long do lemon coconut bars last?
According to food handling guidelines, this lemon coconut bars recipe will hold for 3 or 4 days in the fridge and 2-3 months in the freezer. Save Recipe! My delicious lemon coconut bars have a sweet shortbread crust and a lovely blend of lemon and coconut flavors.

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