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
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.
WENDY'S LEMONY- COCONUT BAR COOKIES
Make and share this Wendy's Lemony- Coconut Bar Cookies recipe from Food.com.
Provided by MemphisMommy
Categories Bar Cookie
Time 1h5m
Yield 24-36 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees.
- In a medium sized bowl, mix together 1 1/2 cups of flour, 1/3 cup sugar and 1/2 cup of butter until the mixture is mealy looking, or mix in food processor-its much easier!
- Press mixture into the bottom of an ungreased 13 X 9 sized pan OR use lightly greased, parchment- paper- lined jelly roll pan. Place in oven for 15- 20 minutes or until golden brown.
- In another bowl,while the crust is baking beat eggs until fluffy and add the 6 tablespoons of lemon juice.
- Combine the 1 cup sugar, 2 tablespoons of flour, baking powder and salt in another bowl and whisk into egg mixture. Stir in coconut and pour mixture over baked crust and spread evenly.
- Bake for 25 to 30 minutes, until center is set and bars are golden.
- While bars are baking sift the confectioner's sugar and combine with 2 tablespoons of melted butter. Add lemon juice by tablespoons until frosting is runny enough to pour over bars ( not thick like icing, but more like runny pancake batter). After bars come out of oven pour icing over entire surface of bars and let cool. I let bars cool significantly before cutting them.
- NOTES and HELPFUL HINTS:.
- Line pan w/ aluminum foil or parchment paper before pressing flour mixture into it. Make sure foil goes up the entire side of pan and overlaps the sides. This makes it easier to get the bars out when completely done. Let cool and place on cutting board to cut instead of leaving them in pan to cut. (Neater edges too!).
- Also, I personally like my bars extra chewy and crunchy. I achieve this by baking them quite a while longer the second time they are put into the oven. Usually around 45 minutes or longer. If I do it this way then I will bake them at a lower temp, say 300-325 so they don't brown so quick.
- Try replacing the white sugar w/ 1/2 brown and 1/2 white sugar and add 1 teaspoon of vanilla. They taste richer and chewier as well!
Nutrition Facts : Calories 167.2, Fat 6.3, SaturatedFat 4.1, Cholesterol 30.3, Sodium 79.9, Carbohydrate 26.9, Fiber 0.4, Sugar 19.9, Protein 1.6
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.)
CHOCOLATE CHIP COCONUT BAR
Here is a great bar; so easy and full of coconut. I added oatmeal like Kate suggested and baking with our convection oven 20 minutes works.
Provided by Sageca
Categories Bar Cookie
Time 40m
Yield 12 pieces
Number Of Ingredients 9
Steps:
- Beat eggs and brown sugar until fluffy.
- Add salt,baking soda,vanilla and coconut.
- Beat in flour and oatmeal.
- Spread into a greased 8 in pan.
- Sprinkle with chocolate chips.
- Bake 350* for 20 minutes.
- Careful not to overcook.
Nutrition Facts : Calories 194.2, Fat 8.8, SaturatedFat 6.2, Cholesterol 31, Sodium 120.7, Carbohydrate 28.2, Fiber 2.3, Sugar 19.7, Protein 3
LEMON COCONUT COOKIES
Crispy on the outside and chewy on the inside- the lemon flavor adds a new twist to the popular Snickerdoodles.This is from the Land O Lakes cookie book.
Provided by LizCl
Categories Dessert
Time 20m
Yield 48 cookies
Number Of Ingredients 10
Steps:
- Combine all ingredients. Beat at low speed until well mixed, 2 to 4 minutes.
- Drop rounded teaspoonfuls of dough onto ungreased cookie sheets.
- Bake at 400 degrees for 7 to 10 minutes or until edges are lightly browned.
Nutrition Facts : Calories 93.9, Fat 5, SaturatedFat 3.3, Cholesterol 17.9, Sodium 75.8, Carbohydrate 11.6, Fiber 0.4, Sugar 6.4, Protein 1.1
COCONUT-PECAN BAR COOKIES
What a great treat. Very rich, creamy and easy to prepare. They are wonderful for an assortment of sweets during the holidays or a cookie exchange. Perfect for the chocoholic!
Provided by PaulaG
Categories Bar Cookie
Time 37m
Yield 36 bars
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- In a large bowl, combine flour, sugar, cocoa powder and baking powder.
- Cut in the butter until crumbly.
- Press mixture on bottom of ungreased 13x9 inch baking pan.
- Bake for 12 minutes, remove from oven and cool slightly.
- In a medium-sized bowl, combine the eggs, milk, coconut and pecans.
- Pour over the crust.
- Bake for 18 to 20 minutes or until set in center.
- Cool and cut into bars.
- In top of a double boiler over boiling water, melt the chocolate chips and melted butter until smooth, drizzle over the cut bars.
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