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 COCONUT BITES
The tangy lemon flavor of this layered bar dessert is especially delicious on a warm day. It takes me back to selling lemonade on the sidewalk as a little girl. -Donna Biddle, Elmira, New York
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 4 dozen.
Number Of Ingredients 8
Steps:
- In a small bowl, combine flour and confectioners' sugar; cut in the butter until crumbly. Press into a lightly greased 13x9-in. baking pan. Bake at 350° for 15 minutes. , Meanwhile, in another small bowl, beat the eggs, sugar, lemon juice and baking powder until combined. Pour over crust; sprinkle with coconut. , Bake at 350° until golden brown, 20-25 minutes. Cool on a wire rack. Cut into bars.
Nutrition Facts : Calories 82 calories, Fat 4g fat (2g saturated fat), Cholesterol 25mg cholesterol, Sodium 46mg sodium, Carbohydrate 11g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
LEMON COCONUT TWISTS
Marjorie Johnson, of Robbinsdale, Minnesota created this recipe as an alternative to caramel & cinnamon rolls. She received the White Wheat Award for it in the first-ever National Festival of Breads bread-baking competition, sponsored by King Arthur Flour and Kansas Wheat. Thank you, Ms. Marjorie!
Provided by Busters friend
Categories For Large Groups
Time 3h15m
Yield 18 rolls, 18 serving(s)
Number Of Ingredients 18
Steps:
- In electric mixer bowl, combine water, yeast, and sugar. Let stand 5 minutes.
- Stir in sour cream, dry milk, eggs, butter, sugar, salt, white whole wheat flour and bread flour.
- With dough hook, knead on low speed 5 minutes.
- Put dough into a greased bowl, cover, let rise till double.
- Punch down dough.
- Roll dough into rectangle, 18 x 10 inches; cut into eighteen 1-inch strips.
- In a 9-inch glass pie plate melt butter.
- In a second pie plate, combine pudding and pie mix and coconut.
- Dip each strip in melted butter, then into coconut mixture.
- Twist and hold one end of strip down on greased baking sheet for the
- center of the roll and curl the strip around center, tucking end under.
- Place remaining butter or coconut mixture on top of twists.
- Cover twists, let rise in warm place until double.
- Bake in preheated 350°F oven 10 to 15 minutes, or until golden brown.
- Remove rolls to a wire rack.
- For frosting, combine confectioners' sugar, lemon extract, almond extract and cream until frosting is smooth and of spreadable consistency.
- Frost warm rolls.
- Makes 18 rolls.
Nutrition Facts : Calories 358.6, Fat 12.6, SaturatedFat 7.8, Cholesterol 48.2, Sodium 292.7, Carbohydrate 54.7, Fiber 2.5, Sugar 16.4, Protein 7.8
LEMON COCONUT LOAF
This lemony load from Donna Carper of South Jordan, Utah is so luscious it's almost a dessert! The bread's pound cake-like texture gets an unexpected twist from sweet chewy coconut.
Provided by Taste of Home
Time 1h10m
Yield 1 loaf (16 slices each).
Number Of Ingredients 13
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in lemon juice. Combine flour, baking powder and salt; add to creamed mixture alternately with milk. Stir in the coconut and lemon zest. , Pour into a greased 8x4-in. loaf pan. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack. Combine glaze ingredients; brush over loaf.
Nutrition Facts : Calories 171 calories, Fat 7g fat (4g saturated fat), Cholesterol 43mg cholesterol, Sodium 136mg sodium, Carbohydrate 25g carbohydrate (15g sugars, Fiber 0 fiber), Protein 2g protein.
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