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

Ingredients

  • 1/2 cup butter, softened
  • 1 cup sugar
  • 1 large 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 large eggs
  • 1/8 teaspoon salt
  • 1 cup sweetened shredded 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 15x3-1/2-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.
Originally published as Lemon Coconut Bars in Country Woman Christmas Annual 1997, p34

Nutritional Facts

1 each: 96 calories, 4g fat (2g saturated fat), 22mg cholesterol, 72mg sodium, 15g carbohydrate (9g sugars, 0 fiber), 1g protein.

  • 1/2 cup butter, softened
  • 1 cup sugar
  • 1 large 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 large eggs
  • 1/8 teaspoon salt
  • 1 cup sweetened shredded 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 15x3-1/2-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.
Originally published as Lemon Coconut Bars in Country Woman Christmas Annual 1997, p34

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