- 3/4 cup butter, softened
- 1/3 cup confectioners' sugar
- 1-1/2 cups all-purpose flour
- 1/2 cup crisp rice cereal
- 4 eggs
- 1-1/2 cups sugar
- 1 cup flaked coconut
- 1/3 cup orange juice
- 1/4 cup lemon juice
- 2 tablespoons lime juice
- 2 tablespoons all-purpose flour
- 3 teaspoons grated orange peel
- 2 teaspoons grated lemon peel
- 1-1/2 teaspoons grated lime peel
- Confectioners' sugar
- In a small bowl, cream butter and confectioners' sugar until light and fluffy; gradually beat in flour until crumbly. Stir in cereal. Press into a greased 13-in. x 9-in. baking pan. Bake at 350° for 18-22 minutes or until lightly browned.
- Meanwhile, in a large bowl, beat the eggs, sugar, coconut, juices, flour and peels until frothy. Pour over the hot crust. Bake for 18-22 minutes or until lightly browned. Cool on a wire rack. Dust with confectioners' sugar; cut into bars. Store in the refrigerator. Yield: 2 dozen.
Reviews forCoconut Citrus Bars
"If this was called a lemon-coconut bar I could have given it 5 stars. I got no taste of the orange or lime. Also, if I make it again, I'll make 1 1/2 times the filling recipe."
"Really liked the buttery flavor of the crust blending with the sparkle of flavor from the 3 citrus! I used Sunny D Tangy Original-not sure if it makes a difference, but these are NOT your average lemon bar type bars! I also did not sprinkle powdered sugar on them because I made these for Ladie's Bible Study and the women tend to shy away from anything messy like powdered sugar. I prefer them WITH the powdered sugar!"
"@velazco6 I also have a child who can't eat coconut due to allergies but loves citrus. I'm simply going to omit the coconut and watch the bake time."
"Sounds like a yummy treat. Any suggestions on what to substitute for the 1 cup of coconut? I have a child who loves citrus but can not eat coconut."
"I am just a average housewife who like to cook and try new recipes. I guess I should have read this one through before starting what is "frothy"? I search this site and others for a definition for clear directions. A fellow review helped some, but I thought these were not worth the time and trouble. They tasted fair. Also if you make these use a EXTRA Large bowl or get splattered. Mine was just large."
"Very good! Made them on Memorial Day and got many compliments. Will definitely make them again!"
"These Citrus Bars were SOOO good! I made them for a group of ladies at our church and they were a hit! I like lemon bars, but these were SO MUCH BETTER!! My kids ate them up as well!"
"Made these this weekend since I'm a big fan of citrus and coconut just sealed the deal. Worked perfectly and this was one of the most perfect crusts . Dense but not overly paste/flour tasting.CindyMN - make sure you used softened and not melted butter. cookie dough texture sounds like too much butter (would explain long cook time) or too little flour/sugar. Stir in the rice crispies last. Other than that I would just check the amounts and use correctly sized measuring cups not a pitcher with side labels etc. as it worked pretty much exactly as described for me. Cooked for 16 minutes to light golden color.When mixing the filling I found frothy to be a mediocre description. You need a really big bowl for this and a high speed mixer. The best you're going to get is kinda bubbly in 4-5 minutes. I had to cook the filling longer than indicated 22-25minutes.PS. grease and flour the pan - makes life much simpler.Loved the complex citrus taste of this recipe. Meyer lemon imitation."
"Wanted to brighten up the day, since the high is supposed to be 10 degrees, so was looking forward to making these. I LOVE anything citrus. BUT don't know what I did wrong. Crust never became crumbly, more like cookie dough so I went with it. Seemed OK. But the topping splatted stickiness everywhere as I tried to make it frothy. bake the bars nearly an extra 16 minutes to get them to set up and 'lightly brown'. They do taste nice, but not my best effort. Hope someone else figures it out."