Best Lemony Coconut Bars Recipes

LEMONY COCONUT BARS

Lemony Coconut Bars image

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

Provided by Taste of Home

Categories Desserts

Time 50m

Yield 2 dozen.

Number Of Ingredients 19

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

Steps:

Preheat oven to 350°. In a bowl, cream butter and sugar until light and fluffy, 5-7 minutes; gradually beat in flour, mixing well., Press onto bottom of a greased 13x9-in. baking pan. Bake until edges are golden brown, 8-10 minutes. Cool on a wire rack., For filling, in a large bowl, beat eggs, brown sugar, lemon zest 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., 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.

Nutrition Facts : Calories 208 calories, Fat 10g fat (5g saturated fat), Cholesterol 27mg cholesterol, Sodium 96mg sodium, Carbohydrate 29g carbohydrate (21g sugars, Fiber 1g fiber), Protein 2g protein.

LEMONY COCONUT BARS

Lemony Coconut Bars image

From my Mamaw's recipe collection.

Provided by Chrystal Cackler @journeyrock92

Categories Cookies

Number Of Ingredients 19

Ingredients

1/2 cup(s) butter, softened
1/2 cup(s) packed light brown sugar
1 1/2 cup(s) all purpose flour
FOR THE FILLING
2 - eggs
1 cup(s) packed light brown sugar
1/2 teaspoon(s) grated lemon peel
1/2 teaspoon(s) vanilla
1/4 teaspoon(s) lemon extract
2 tablespoon(s) all purpose flour
1/2 teaspoon(s) baking powder
1/4 teaspoon(s) salt
1 1/2 cup(s) flaked coconut
1 cup(s) chopped pecans or walnuts
FOR THE GLAZE
1 cup(s) powdered sugar
1 tablespoon(s) butter, melted
1/2 teaspoon(s) grated lemon peel
3 tablespoon(s) lemon juice

Steps:

Preheat oven to 350°. In a bowl, cream butter and sugar until light and fluffy; gradually beat in flour, mixing well. Press onto bottom of a greased 13x9-in. baking pan. Bake 8-10 minutes or until edges are golden brown. Cool on a wire rack.
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.
Bake 17-20 minutes or until golden brown. 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.