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 COOKIES
Crispy on the outside and chewy on the inside--a lemon-coconut snickerdoodle cookie.
Provided by SCENT4U
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 40m
Yield 48
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Combine butter and sugar in a bowl and beat with an electric mixer until creamy. Add eggs one at a time and beat well after each addition. Mix in lemon juice. Mix flour, coconut, cream of tartar, baking soda, lemon zest, and salt in a separate bowl. Add to butter mixture and beat on low speed until everything is well mixed, about 2 minutes.
- Drop rounded teaspoonfuls of dough onto 2 ungreased cookie sheets.
- Bake in the preheated oven until edges are lightly browned, 7 to 10 minutes. Repeat with remaining batter.
Nutrition Facts : Calories 94.7 calories, Carbohydrate 11.7 g, Cholesterol 17.9 mg, Fat 5 g, Fiber 0.4 g, Protein 1.1 g, SaturatedFat 3.3 g, Sodium 69.2 mg, Sugar 6.4 g
LACY COCONUT CRISPS
Lace is fitting, even for dessert. Drops of coconut cookie dough flatten into chewy, lacy delicacies when baked in the oven.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 6 dozen
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Sift together flour, sugar, and salt into a medium bowl. Add coconut milk, and stir until well combined. Stir in vanilla and shredded coconut. Add butter, and stir until combined. Refrigerate 30 minutes.
- Drop teaspoons of batter onto baking sheets lined with nonstick baking mats, spacing about 3 1/2 inches apart. Using moistened fingers, gently flatten cookies to the size of quarters.
- Bake, rotating sheets halfway through, until cookies are flat and edges are golden, 8 to 10 minutes. Let cool on sheets on wire racks 5 minutes. Transfer cookies to racks; let cool completely. Wipe mats and cool sheets between batches.
LEMON COCONUT CRISPS
From a 1961 booklet from the Southern California Gas Company entitled "Smart Girls Cook with Modern Gas".
Provided by Laura Sage
Categories Dessert
Time 30m
Yield 4 dozen cookies
Number Of Ingredients 4
Steps:
- Put all ingredients into mixing bowl. Stir to blend well.
- Drop dough by teaspoonfuls 2 inches apart onto greased cookie sheets.
- Bake at 375° for 15-18 minutes.
Nutrition Facts : Calories 379.5, Fat 36.3, SaturatedFat 14.5, Cholesterol 105.8, Sodium 95.9, Carbohydrate 11.3, Fiber 1.1, Sugar 10.2, Protein 3.8
LEMON COCONUT CUPCAKES
This is a great cupcake recipe that I created. Lemon and coconut together is such a great combo. If you want, you can substitute lime zest for the lemon zest in the frosting, for lime coconut cupcakes instead. You can also add no zest at all to make regular coconut cupcakes.
Provided by Cupcake Princess
Categories Desserts Cakes Lemon Cake Recipes
Time 1h10m
Yield 12
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
- Mix flour, baking soda, and salt together in a bowl.
- Heat 5 tablespoons butter and milk together in a saucepan over low heat until butter is melted, 3 to 5 minutes. Remove from heat.
- Beat white sugar, eggs, egg yolk, and 1 teaspoon vanilla extract together in a bowl using an electric hand mixer on low until mixture is smooth and thickened. Slowly pour flour mixture into sugar-egg mixture while mixing with the electric mixer until just incorporated. Slowly add butter-milk mixture; beat until just combined. Fold in 1/2 cup shredded coconut. Fill muffin cups with batter.
- Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
- Beat softened butter and cream cheese together in a bowl using an electric mixer on medium. Gradually beat confectioners' sugar into creamed butter mixture on low until incorporated. Beat in 1/2 teaspoon vanilla extract and lemon zest until smooth and creamy. Spread frosting over cooled cupcakes; sprinkle about 1 teaspoon shredded coconut onto each cupcake.
Nutrition Facts : Calories 307.7 calories, Carbohydrate 40.5 g, Cholesterol 82.4 mg, Fat 14.8 g, Fiber 0.8 g, Protein 4 g, SaturatedFat 9.3 g, Sodium 199.4 mg, Sugar 29.4 g
LEMON CRISPS
Categories Cookies Mixer Citrus Egg Dessert Bake Christmas Lemon Winter Chill Healthy Self Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 40 crisps
Number Of Ingredients 10
Steps:
- Whisk flour, baking powder, baking soda and salt in a bowl. Grate zest from 1 lemon directly over another mixing bowl. Squeeze 3 tablespoons lemon juice into a third bowl; set aside. Add butter to lemon zest and beat with an electric mixer on medium until combined. Add sugar a little at a time; beat 1 minute. Add yolk (cover egg white with plastic wrap and refrigerate until ready to use) and half the flour mixture; beat on low until just combined. Add lemon juice, vanilla and remaining flour mixture. Beat until just combined. Form dough into a log about 8 inches long and 2 inches in diameter. Cover tightly in plastic wrap. Refrigerate 3 hours. Heat oven to 350°F. Line 2 baking sheets with parchment paper. Cut dough into 40 thin rounds and place on baking sheets. Whisk egg white with 1/4 teaspoon water; brush on top of cookies. Dust each with a bit of sugar. Bake 8 to 10 minutes or until edges are golden. (If baking both sheets of cookies at the same time, alternate positions halfway through.) Let cool on baking sheet 5 minutes. Transfer to wire racks to cool completely.
COCONUT CRISPS
Make and share this Coconut Crisps recipe from Food.com.
Provided by Vicki in CT
Categories Drop Cookies
Time 35m
Yield 6 dozen
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees.
- Cream sugar and butter; add eggs one at a time beating well after each addition.
- Add vanilla.
- Sift flour, baking powder and salt into mixture.
- Combine cornflakes, coconut, and nuts. Gently fold this into batter.
- Drop by teaspoonfuls onto a greased baking sheet.
- Bake for 15 minutes until golden.
Nutrition Facts : Calories 1458.6, Fat 80.2, SaturatedFat 47.5, Cholesterol 215, Sodium 791.5, Carbohydrate 177.9, Fiber 8.1, Sugar 108.2, Protein 16.3
LEMON CRISP COOKIES
I received this cookie in a cookie swap this year. These were my favorites of the bunch! I haven't tried these yet, but I think that I will refrigerate the dough and make them into balls. Just to get a more "perfect" looking cookie.
Provided by graciethebaker
Categories Drop Cookies
Time 1h5m
Yield 36 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Beat butter and sugar until fluffy.
- Add egg, lemon zest, juice, vanilla and beat again.
- In Separate bowl, Sift together Baking powder, baking soda, salt and flour.
- Add dry ingredients to wet in two batches, until just blended.
- Drop by rounded teaspoonfuls 2 inches apart on ungreased cookie sheets.
- Sprinkle with colored sugar.
- Bake for 10-12 minutes until edges are lightly browned.
- Cool on cookie sheet for 1 minute then move to a cooling rack.
EASY LEMON-COCONUT CREAM PIE
Enjoy Easy Lemon-Coconut Cream Pie, even if the day is packed. This lemon-coconut cream pie is easy as can be; it takes just 15 minutes to prep. After that, all the work you need to do is to let it chill in the refrigerator.
Provided by My Food and Family
Categories Home
Time 2h45m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Heat oven to 350ºF.
- Mix crumbs, sugar and butter until blended; press onto bottom and up side of 9-inch pie plate. Bake 10 min.; cool.
- Beat cream cheese in large bowl with mixer until creamy. Gradually beat in milk. Add dry pudding mixes; beat 1 min. Gently stir in lemon zest, sour cream and 1-1/2 cups COOL WHIP. Spoon into crust.
- Refrigerate 2 hours or until firm. Garnish with remaining COOL WHIP and coconut just before serving.
Nutrition Facts : Calories 430, Fat 25 g, SaturatedFat 16 g, TransFat 0.5 g, Cholesterol 55 mg, Sodium 600 mg, Carbohydrate 0 g, Fiber 0.934 g, Sugar 0 g, Protein 5 g
LEMON CURD BARS WITH COCONUT
This bar has the two crusts as requested, and has a strong tangy lemon taste, so much better than most of the lemon bar recipes out there due to the lemon curd and added coconut!
Provided by THEA
Categories Desserts Cookies Fruit Cookie Recipes Coconut
Yield 40
Number Of Ingredients 7
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.
Nutrition Facts : Calories 121.5 calories, Carbohydrate 16 g, Cholesterol 17.5 mg, Fat 6.3 g, Fiber 0.5 g, Protein 1.1 g, SaturatedFat 3.5 g, Sodium 25.3 mg, Sugar 10.1 g
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