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
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 2 dozen.
Number Of Ingredients 19
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.
LEMON BARS WITH COCONUT
There is coconut in this lemon bar recipe, but rest assured it is not a dominant flavor. If you would like, you can also up the amount of zest for a more prominent lemon flavor.
Provided by Morgan3
Categories Desserts Cookies Bar Cookie Recipes Lemon Bar Recipes
Time 3h20m
Yield 24
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13-inch pan with parchment paper.
- Combine flour, butter, and powdered sugar for crust in a food processor; pulse until fine crumbles form. Press into the prepared pan.
- Bake crust in the preheated oven for 15 minutes.
- Meanwhile, combine sugar, coconut, flour, eggs, lemon zest, lemon juice, and baking powder in a bowl.
- Remove crust from the oven and pour filling over top. Return to the oven and bake until just golden around the edges, 20 to 25 minutes more.
- Remove from the oven and let cool, about 30 minutes. Place in the refrigerator until completely chilled, about 2 hours. Dust with powdered sugar and cut into 24 bars.
Nutrition Facts : Calories 215.2 calories, Carbohydrate 31.4 g, Cholesterol 51.3 mg, Fat 9.5 g, Fiber 1 g, Protein 2.5 g, SaturatedFat 6 g, Sodium 80.5 mg, Sugar 21 g
BUTTERY COCONUT BARS
My coconut bars are an American version of a Filipino coconut cake called bibingka. These are a crispier, sweeter take on the Christmas tradition I grew up with. —Denise Nyland, Panama City, Florida
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 3 dozen.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Line a 13x9-in. baking pan with parchment, letting ends extend up sides., In a large bowl, mix flour, brown sugar and salt; stir in 1 cup melted butter. Press onto bottom of prepared pan. Bake until light brown, 12-15 minutes. Cool 10 minutes on a wire rack. Reduce oven setting to 325°., In a large bowl, whisk the first 7 filling ingredients until blended; stir in 3 cups coconut. Pour over crust; sprinkle with remaining coconut. Bake until light golden brown, 25-30 minutes. Cool in pan on a wire rack. Lifting with parchment, remove from pan. Cut into bars.
Nutrition Facts : Calories 211 calories, Fat 12g fat (8g saturated fat), Cholesterol 36mg cholesterol, Sodium 166mg sodium, Carbohydrate 25g carbohydrate (18g sugars, Fiber 1g fiber), Protein 3g protein.
COCONUT CITRUS BARS
Combine the unique, crispy crust with the vibrant, creamy filling, the sweetness of chewy coconut with the tanginess of complex citrus, and what do you get? An amazingly refreshing cookie bar. These babies have zing! They also make for a perfect presentation at your Easter table, or a light spring/summer dessert. Bring on the...
Provided by Judy Dahman
Categories Fruit Desserts
Time 1h15m
Number Of Ingredients 16
Steps:
- 1. In small bowl, cream butter and confectioner's sugar until light and fluffy; gradually beat in flour until crumbly. Stir in cereal. Press into a greased 13" X 9" baking pan. Bake at 350° for 16-22 minutes or until lightly browned.
- 2. Meanwhile, in large bowl, beat eggs, sugar, coconut, juices, flour and citrus zests at high speed until frothy. Pour over hot crust. Bake for 18-25 minutes or until lightly browned. Cool on wire rack. Dust with confectioner's sugar and cut into bars. Store in refrigerator.
LEMON-COCONUT BARS
Classic lemon bars with a touch of coconut.
Categories Egg Dessert Bake Lemon Coconut Spring Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 16
Number Of Ingredients 15
Steps:
- For crust:
- Preheat oven to 350°F. Line 8x8x2-inch metal baking pan with foil, leaving overhang. Butter foil. Combine flour, sugar, and salt in processor; blend 5 seconds. Add coconut and butter; process until mixture resembles fine meal and begins to clump together. Gather dough into ball. Press dough evenly over bottom of prepared pan. Bake crust until golden at edges, about 25 minutes.
- Meanwhile, prepare filling:
- Combine 3/4 cup sugar, eggs, lemon juice, lemon peel, flour, baking powder, and salt in processor. Blend filling until smooth.
- Remove crust from oven. Pour filling evenly over hot crust. Return to oven and bake until filling begins to brown at edges and is just set and springy to touch in center, about 30 minutes. Transfer pan to rack; cool lemon bars completely.
- Using foil as aid, transfer lemon bars to work surface. Flatten foil edges. Cut into 16 bars. Sift powdered sugar over. (Can be made 5 days ahead. Store airtight in single layer in refrigerator.)
LEMON COCONUT BARS
Make and share this Lemon Coconut Bars recipe from Food.com.
Provided by Mary Scheffert
Categories Bar Cookie
Time 45m
Yield 30 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F degrees.
- Lightly grease a 13x9 baking pan; set aside.
- In a medium bowl, combine flour& powdered sugar; cut in margarine with pastry blender until crumbly.
- Press mixture into bottom of prepared 13x9 pan & bake for 15 minutes.
- Meanwhile in a large bowl, combine eggs, sugar, baking powder & lemon juice.
- Pour over crust and top with coconut.
- Bake 20 minutes or until golden.
- Cool completely & cut into bars.
- Store in refrigerator.
- NOTE: For plain lemon bars, omit coconut & add 3 Tbsp flour to egg mixture, and proceed as above.
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COCONUT LEMON BARS RECIPE | BAKED BY AN INTROVERT
From bakedbyanintrovert.com
4.6/5 (20)Total Time 1 hr 17 minsCategory Brownies & BarsCalories 241 per serving
- Preheat the oven to 350ºF degrees. Spread the coconut in a single layer on a baking sheet. Bake for 7 minutes or until the coconut is light brown; set aside to cool.
- In a medium bowl, combine the flour, sugar, salt, lemon zest, and 1/4 cup of the toasted coconut. Stir to combine. Using a pastry blender of a fork, cut in the butter until the mixture resembles coarse crumbs. Press the dough evenly into the bottom of the prepared pan. Bake for 15 to 20 minutes, or until lightly golden brown.
- Whisk the eggs, yolks, sugar, and salt together in a medium pot. Stir in the lemon juice and zest. Cook over medium heat, stirring constantly, for about 10 minutes. The curd will thicken to the consistency of pudding. Stir the butter and cream into the smooth curd filling. Strain the curd through a fine-mesh sieve set over a medium bowl.
FOUR CITRUS COCONUT SHORTBREAD BARS - A BEAUTIFUL PLATE
From abeautifulplate.com
Reviews 24Category Cookies And BarsCuisine AmericanTotal Time 1 hr 30 mins
- Preheat the oven to 325 degrees Fahrenheit. Line an 8 x 8 inch baking pan with aluminum foil (or parchment paper), and grease with baking spray or butter. Set aside.
- In a food processor, combine the all-purpose flour, sugar, powdered sugar, lime zest, and salt. Pulse until the shredded coconut is evenly distributed into the flour mixture. Add the cold cubed butter, and pulse until the dough just begins to come together. Press the dough evenly (with your hands) into the bottom of the greased baking pan.
- Bake at 325 degrees (F) for 30 to 40 minutes, or until the shortbread is golden brown. Meanwhile, prepare the curd filling.
- In a medium saucepan, combine the grapefruit, lemon, orange, and lime juice. Add the granulated sugar, eggs, egg yolks, and cornstarch, and whisk together. Place over medium-high heat, stirring continously, until mixture begins to thicken–about 3 to 5 minutes. Boil for roughly 1 minute. Make sure mixture comes to a boil so that the cornstarch activates and cooks out.
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