Lemony Coconut Bars Recipe
Lemony Coconut Bars Recipe photo by Taste of Home
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Lemony Coconut Bars Recipe

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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
TOTAL TIME: Prep: 25 min. Bake: 25 min. + cooling
MAKES:24 servings
TOTAL TIME: Prep: 25 min. Bake: 25 min. + cooling
MAKES: 24 servings


  • 1/2 cup butter, softened
  • 1/2 cup packed light brown sugar
  • 1-1/2 cups all-purpose flour
  • 2 large eggs
  • 1 cup packed light brown sugar
  • 1/2 teaspoon grated lemon peel
  • 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 peel
  • 3 tablespoons lemon juice

Nutritional Facts

1 bar: 208 calories, 10g fat (5g saturated fat), 27mg cholesterol, 96mg sodium, 29g carbohydrate (21g sugars, 1g fiber), 2g protein.


  1. Preheat oven to 350°. In a bowl, cream butter and sugar until light and fluffy; gradually beat in flour, mixing well.
  2. Press onto bottom of a greased 13x9-in. baking pan. Bake until edges are golden brown, 8-10 minutes. Cool on a wire rack.
  3. For filling, in a large bowl, beat eggs, brown sugar, lemon peel 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.
  4. 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. Yield: 2 dozen.
Originally published as Lemony Coconut Bars in Taste of Home December 2014, p62

Sweet White Wine

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

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48deedee User ID: 8711505 246688
Reviewed Apr. 6, 2016

"Very delicious can eat these bars weekly all year round not complicated at all"

sanguelo User ID: 7966780 245168
Reviewed Mar. 9, 2016

"I am a lemon lover, so I did add extra fresh lemon juice and more zest. I loved the combination of the citrus with the coconut. This recipe is delicious. Thank you!"

071246lm User ID: 825140 243697
Reviewed Feb. 12, 2016

"Excellent recipe; a definite keeper. I made no changes to this recipe, and everyone in my family loved these bars. Thank you, Nancy, for this recipe!"

bernerlover User ID: 2342652 224752
Reviewed Apr. 13, 2015

"these were really good- I made them exactly as recipe called for. I'll definitely make them again."

delowenstein User ID: 3766053 217345
Reviewed Jan. 9, 2015

"I'd tested this recipe for the first time! This is a recipe which I'm sure I'll be using again! I sampled a bar and it was delicious, too! I adjusted the filling ingredients by using 1/2 packed brown sugar and 1/2 white sugar, 1/2 tsp. grated lemon peel and 1 tsp. finely chopped candied lemon peel which I had available.

I used 1/2 tsp. lemon extract, rather than 1/4 tsp. Instead of pecans, I used 1 cup white baking chips. I admit that I rarely use nuts as there are folks who can be allergic to nuts.
I used about 1 to 1-1/4 cup confectioners' sugar for the glaze, but kept the rest of the glaze ingredients the same. This recipe came out very nicely! I baked 20 minutes and I'd greased and floured my baking pan for easier removal of the bars when being cut! I'm planning to use these bars on 1/11/15 for a luncheon! I DID use a sharp paring knife to cut these bars and also went along the edges to ease the bars from the baking pan. I got about 30 bars, depending on how they're cut! Thank you for sharing this recipe! delowenstein"

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