Crescent Roll Coconut Lemon Bars Food

LEMON COCONUT BARS

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.

ALMOND-COCONUT LEMON BARS

Steps:

• In a food processor, combine the flour, confectioners' sugar, almonds and lemon zest; cover and process until nuts are finely chopped. Add butter; pulse just until mixture is crumbly. Press into a greased 13x9-in. baking pan. Bake at 350° for 20 minutes., Meanwhile, in a large bowl, whisk eggs, sugar, coconut, lemon juice, flour, lemon zest and baking powder; pour over the hot crust. Bake until light golden brown, 20-25 minutes. Cool on a wire rack. Dust with confectioners' sugar. Cut into squares.

LEMONY COCONUT BARS

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.

LEMON CURD BARS WITH COCONUT

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a large mixing bowl cream the butter. Add the flour, sugar and baking soda. Mix until the mixture forms coarse crumbs
• Pat 2/3 of the mixture into the bottom of one 9x13 inch baking pan. Bake at 375 degrees F (190 degrees C) for 10 minutes. Remove and let cool slightly.
• Spread the lemon curd over the baked layer. To the remaining 1/3 of crumb mixture add the coconut and the almonds. Sprinkle over the top of the lemon curd.
• Lower oven temperature to 350 degrees F (175 degrees C). Bake bars for 25 minutes or until lightly browned.

LEMON BARS WITH COCONUT

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.

LEMON CREAM CHEESE BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line the bottom of a 9x13-inch baking dish with aluminum foil and spray with cooking spray.
• Press 1 can crescent roll dough into the bottom of the prepared baking dish, stretching to the edges.
• Mix the zest of 1 1/2 lemons and juice from 2 lemons together in a bowl. Beat cream cheese and 1/2 cup sugar into lemon zest mixture using an electric mixer until smooth and creamy; spread over crescent roll dough layer.
• Unroll the second can of crescent roll dough and layer over cream cheese mixture, gently stretching dough to the edges. Brush melted butter over crescent roll dough layer. Mix remaining lemon zest and 3 tablespoons sugar together in a bowl; sprinkle over butter.
• Bake in the preheated oven until top is golden brown, about 30 minutes. Allow to cool for about 20 minutes. Lift dessert from baking dish using foil; transfer to a cutting board. Cut into squares, leaving on foil. Return dessert to the baking dish and refrigerate until chilled, at least 1 hour.

LEMON BARS WITH COCONUT SHORTBREAD CRUST

Steps:

• Set oven to 350 (second-lowest rack).
• Butter an 8 x 8-inch glass baking dish.
• To make the crust: combine flour, sugar and salt in a small processor; blend for about 5 seconds.
• Add in flaked coconut and cold butter; process until mixture resembles fine meal and clumps together.
• Press the dough over the bottom of prepared pan (do not pack to tightly).
• Bake for about 20 minutes or until crust is golden around the edges.
• In a medium bowl whisk together all the filling ingredients (except the powdered sugar) until smooth.
• Remove the crust from the oven and pour the filling over the hot crust.
• Return to the oven and bake until the filling begins to brown around the edges, and is JUST set and springy to the touch (around 25-30 minutes).
• Cool the lemon bars completely before slicing.
• Sift with powdered sugar.
• **NOTE** if you want to remove the bars from the baking dish before slicing them, place a piece of buttered foil on the bottom of the dish (leaving an overhang of foil) before patting in the crust mixture. When the bars are COMPLETELY cool, remove them with the foil overhang, my advise would be to place the bars in the fridge before removing them with the foil to avoid breakage of the crust.

MACAROON BARS

Steps:

• Sprinkle 1-1/2 cups coconut into a well-greased 13x9-in. baking pan. Combine milk and extract; drizzle half over the coconut. Unroll crescent dough into one long rectangle; seal seams and perforations. Place in pan. Drizzle with remaining milk mixture; sprinkle with remaining coconut. , Bake at 350° for 30-35 minutes or until golden brown. Cool completely on a wire rack before cutting. Store in the refrigerator.

COCONUT CRESCENT ROLLS

Steps:

• In a small bowl, dissolve yeast in warm water. Stir in the warm cream, sugar, egg and 1/4 cup flour. Place salt and remaining flour in a large bowl; cut in butter until crumbly. Fold in yeast mixture just until blended. (Do not knead.) Cover and refrigerate for at least 2 to 3 hours or overnight., For filling, combine butter and confectioners' sugar. Stir in coconut; set aside., Punch dough down. Divide dough in half. Turn onto a lightly floured surface. Roll each portion into a 12-in. circle. Spread with filling mixture. Cut each circle into eight wedges. , Roll up wedges from the wide end and place with pointed side down 2 in. apart on greased baking sheets. Curve ends to form a crescent shape. Cover and let rise in a warm place until doubled, about 1 hour., For glaze, combine egg and milk. Brush over dough. Sprinkle with coconut. Bake at 375° for 13-18 minutes or until golden brown. Remove from pans to wire racks to cool.

CRESCENT ROLL BARS

Steps:

• Remove roll from the refridgerator 20 minutes ahead of time.
• Mix together 1 cup of sugar, egg yolk, vanilla and cream cheese in mixer.
• Place 1 package of crescent rolls in bottom of a greased 9x13 pan.
• Pour cream cheese mixture over top.
• Put second package of rolls over top.
• Beat egg white and spread over the top of rolls.
• Mix remaining sugar and cinnamon and sprinkle on top.
• Bake at 350 degrees for 30 to 35 minutes.
• Cuts better if chilled overnight.

LEMON COCONUT BARS WITH CREAM CHEESE FROSTING

Steps:

• Bar: In mixing bowl, combine cake mix, pie filling, and coconut. Stir until thoroughly mixed (do not add liquid, will be thick). Spread this mixture in a 10x15 inch baking pan.
• Bake for 30 minutes in a preheated 350 degree oven. Cool thoroughly.
• Frosting: Combine all ingredients until well blended. Frost the bars. Garnish with zest. You may not need all of the frosting. Cover and refrigerate overnight for better flavoring.

COCONUT LEMON BARS

Steps:

• Unroll dough into 2 long rectangles; place in ungreased 13 X 9 inch pan.
• Press over bottom and 1/2 inch up sides to form crust. Seal perforations.
• Bake at 375 degrees for 5 minutes.
• In a medium bowl, combine all filling ingredients.
• Pour over partially baked crust.
• Bake at 375 degrees for an additional 12 to 17 minutes or until light golden brown. Cool, cut into bars.