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Lemon Coconut Bars

Lemon Coconut Bars
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.
42 ServingsPrep: 35 min. + chilling Bake: 15 min./batch + cooling

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.
© Taste of Home 2013

2 of 2

Lemon Coconut Bars (continued)

Directions (continued)

  • 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.
Nutrition 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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
© Taste of Home 2013