Lemon Coconut Bar Cookies Recipes

LEMON-COCONUT COOKIES

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.

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 COCONUT BAR COOKIES

Steps:

• Preheat oven to 350°.
• To prepare cookies, lightly spoon flour into a dry measuring cup level with a knife. Combine flour and granulated sugar in a bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.
• Press mixture into a 9-inch square baking pan coated with cooking spray. Bake at 350° for 10 minutes.
• Combine brown sugar, 3 tablespoons juice, and eggs in a medium bowl, stir ring with a whisk. Stir in coconut pour evenly into pan. Bake an additional 25 minutes or until set.
• To prepare glaze, combine powdered sugar, rind, and 2 tablespoons juice, stir ring with a whisk. Spread glaze evenly over cookies. Cool completely in pan on a wire rack. Cut cookies into squares.

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.

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 COCONUT BARS RECIPE - (4.4/5)

Steps:

• Preheat oven to 350°F. Line a 9x13x2-inch pan with foil or parchment paper and spray with non-stick cooking spray. In a bowl, combine flour and confectioners' sugar; cut in the butter until crumbly (I used my food processor and pulsed the ingredients until thoroughly combined). Press into the bottom of a lightly greased 13x9x2-inch baking pan. Bake at 350°F for 15 minutes. Meanwhile, in a mixing bowl, beat the eggs, sugar, lemon juice and baking powder until well mixed. Pour over crust; sprinkle coconut evenly over the top. Bake at 350°F for 20 to 25 minutes or until golden brown. Cool on a wire rack. Cut into bars.

WENDY'S LEMONY- COCONUT BAR COOKIES

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!