Lemony Coconut Bars
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
Ingredients
- 1/2 cup butter, softened
- 1/2 cup packed light brown sugar
- 1-1/2 cups all-purpose flour
- FILLING:
- 2 large eggs
- 1 cup packed light brown sugar
- 1/2 teaspoon grated lemon zest
- 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 zest
- 3 tablespoons lemon juice
Reviews
Love the combination of lemon and coconut. Wish I had more lemon zest on hand when I made bars. I did sub a little of orange zest so at least had citrus flavor. Will make again and maybe not bake crest as long as bars were a little hard to cut.
Yum! It's a keeper!
Very delicious can eat these bars weekly all year round not complicated at all
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!
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!
these were really good- I made them exactly as recipe called for. I'll definitely make them again.
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