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Last week Mother Nature teased us Ohioans and gave us a short lived burst of spring weather. The temperatures hit the high fifties so, of course, I had to make something citrus. After browsing the web for a few minutes, I encountered a recipe that included not only citrus…but citrus and coconut. How can you go wrong with this combo?
I had all the ingredients in the pantry, so I headed into the kitchen and got to baking! This recipe is so easy, I utilized my food processor which made the crust come together in a matter of minutes. The end result was a lovely citrus flavored bar dessert with an amazing toasted coconut topping…seriously, these bars scream warm weather!
Unfortunately, that warm weather made the snow melt, thus making my backyard a swamp…and to ice the cake, the temps dipped back down to forties. I think I need a pair of these wellies, yep, wellies will make me feel better while dodging muddy puddles and geese in my backyard. If you’re as ready for warm weather and sunshine as I am, make these bars…they may help ya withstand the wait! Thanks for stopping by, have a scruptious day.
Oh and in case you’re interested in winning a fabulous apron from The Hip Hostess, you need to head over to Facebook and become a fan of my new page. Details about the giveaway and apron will be posted later this week, but here’s a hint…The Hip Hostess apron is an adorable new style that is not even available yet!!! Head over to their site and check out all of their gorgeous designs!
Note: This giveaway is sponsored by My Baking Addiction, yep I am shelling out the loot to make you look chic in your kitchen!
Lemon Coconut Bars
Ingredients:
1 1/2 cups all-purpose flour
1/2 cup confectioners' sugar
3/4 cup cold butter or margarine
4 eggs
1 1/2 cups sugar
1/2 cup lemon juice
1 teaspoon baking powder
1 cup flaked coconut
Directions:
1. Preheat oven to 350 degrees and line a 9 x 13 x 2 inch pan with foil or parchment paper and spray with non-stick cooking spray.
2. 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).
3. Press into the bottom of a lightly greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350°F for 15 minutes.
4. 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.
5. Bake at 350°F for 20-25 minutes or until golden brown.
6. Cool on a wire rack. Cut into bars.
adapted from allrecipes
All images and text ©Follow Jamie on Instagram. We love to see what you're baking from MBA! Be sure to tag @jamiemba and use the hashtag #mbarecipes!
[pinit]
I just made these. The on
Y problem was the parchment paper sprayed with non stick spray. The bottom was soggy and it leaked through the per and made a mess in the pan. I wouldn’t use parchment paper. Just spray the pan. Delicious just the same.
Lois-
I’m sorry you had trouble with the parchment paper but I’m glad the recipe still worked for you. Thanks for visiting.
-Jamie
This is our 2nd time making these delicious lemon bars. My boyfriends mother is famous for her lemon bars, hers are good, these are better, way better. I use fresh lemons off my very generous neighbors tree, and I add the zest from those lemons to the mixture. I also toast my coconut before adding it to the top of my lemon bars, they are so, so good. Thanks for sharing your recipe. We love them and so do the people we have shared them with.
Tania-
Thank you so much! I’m so happy they are such a hit. I am a little jealous of your access to fresh lemons :). Have a wonderful day and thank you for following MBA!
-Jamie
I made these today and found the lemon mixture extremely liquid. The coconut sunk into the mixture despite using large shred coconut. I baked it for an additional 5-10 minutes, it was golden brown. Unfortunately the lemon layer had soaked into the crust so much that when cool, they were quite soggy.
Hi Jen,
I’m really sorry that happened. I’m not sure why it would. I’ve made these a few times and never had that happen. Could your oven be running hotter or cooler than it says on the dial? My own runs about 10 degrees hotter, which I didn’t know until I got a separate oven thermometer that sits inside. That can make a big difference in the results.
-Jamie
So instead of lemon I used lime juice. Lime coconut bars. OH MY YUM!
Made those one weekend and the whole family couldn’t stop eating them – the shortbread crust is delish and the entire dessert is so yummy. Love that combination of lemon and coconut. Thank you for a great recipe.
These were great. Took me 30 minutes to cook though…but I also added a few handfuls of wild blueberries. Yum.
I was really excited for these but had the same problem as imelda. The bars were not as gelatinous as I expected :(
Still good though!
These look yummy, I have a quick question. I have a bunch of leftover unsweetened shredded coconut, can I use that in this recipe instead of the coconut flakes? Thanks! Love your blog!
Jordan-
I think that would work just fine. :)
-Jamie
Hi.. I tried these but mine did not turn out this way… the coconut I used is dessicated coconut. It kind of sunk into the bar. Maybe I should have baked it more. looking at your picture, the coconut seem more “toasted” the lemon/egg layer in mine turned out a bit soft- not really solid looking like yours..
I would like to say I really enjoy your blog. It is very well presented. I will try more of your recipes. =)
I am new to your page and am in awe of all your delectables! I have made several of your items and am in love with everything thus far. These bars are in the oven now, I can’t wait I’m sure they are wonderful!