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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.
TOTAL TIME: Prep: 35 min. + chilling Bake: 15 min./batch + cooling YIELD:42 servings


  • 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
  • 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


  • 1. 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.
  • 2. 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.
  • 3. 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.
  • 4. 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 each: 96 calories, 4g fat (2g saturated fat), 22mg cholesterol, 72mg sodium, 15g carbohydrate (9g sugars, trace fiber), 1g protein

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Wine Pairings

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.