Home > Recipes > Lemon Coconut Bars

Lemon Coconut Bars Recipe

When I pull these cookies from the oven, everyone gathers to catch a citrusy whiff. The lemony filling, with its chewy coconut texture, squeezes a welcome hint of sunshine into each satisfying bite.

[X]

Rate Lemon Coconut Bars Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Lemon Coconut Bars Recipe

Prep: 35 min. + chilling Bake: 15 min./batch + cooling

Yield: 42 Servings

35 15 50

Ingredients

1/2 cup butter, softened
1 cup sugar
1 egg
1/4 cup molasses
2-1/4 cups all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
FILLING:
1/2 cup sugar
1/4 cup lemon juice
1 tablespoon grated lemon peel
1 tablespoon butter
2 eggs
1/8 teaspoon salt
1 cup flaked coconut

Directions

In a bowl, cream butter and sugar. Beat in egg and molasses. Combine flour, cinnamon, baking soda and salt; gradually add to creamed mixture and mix well. Refrigerate for 2 hours or overnight.
For filling, in a saucepan, combine sugar, lemon juice, peel, butter, eggs and salt. Cook and stir over low heat until thickened, about 10 minutes. Remove from the heat; stir in coconut. Cool slightly; chill.
Divide dough into fourths. Roll each portion into a 15-in. x 3-1/2-in. rectangle. Spread 1/4 cup filling off-center down each rectangle. Bring long edges together over filling; seal edges. Cut into 1-1/2-in. bars; place on ungreased baking sheets.
Bake at 350° for 12-15 minutes or until edges are lightly browned. Cool for 2 minutes; remove to a wire rack to cool completely. Yield: about 3-1/2 dozen.

Nutritional Facts 1 serving (1 each) equals 96 calories, 4 g fat (2 g saturated fat), 22 mg cholesterol, 72 mg sodium, 15 g carbohydrate, trace fiber, 1 g protein.

Originally published as Lemon Coconut Bars in Country Woman Christmas Annual 1997, p34