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.
GLAZED LEMON-COCONUT BARS
Betty Crocker's Heart Healthy Cookbook shares a Bisquick Heart Smart® recipe! Coconut and freshly grated lemon peel add zing to an all-time favorite bar.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h50m
Yield 16
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. In small bowl, mix 1 cup Bisquick mix and 2 tablespoons powdered sugar. Cut in butter, using pastry blender (or pulling 2 table knives through mixture in opposite directions), until crumbly. Press in ungreased 8-inch square pan.
- Bake uncovered about 10 minutes or until light brown. Meanwhile, in small bowl, mix all remaining bar ingredients. Pour coconut mixture over baked layer.
- Bake about 25 minutes longer or until set and golden brown. Loosen edges from sides of pan while warm.
- In small bowl, stir lemon glaze ingredients until smooth; spread over bars. Cool completely, about 1 hour. For bars, cut into 4 rows by 4 rows.
Nutrition Facts : Calories 110, Carbohydrate 20 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Bar, Sodium 100 mg, Sugar 15 g, TransFat 0 g
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.)
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.
More about "glazed lemon coconut bars cooking for 2 recipes"
GLAZED LEMON BARS - PERFECT SHORTBREAD CRUST +SWEET …
From anaffairfromtheheart.com
LEMON COCONUT GLAZE (NUT-FREE, VEGAN) - DETOXINISTA
From detoxinista.com
LEMON-COCONUT BARS RECIPE | BON APPéTIT
From bonappetit.com
LEMON COCONUT BARS - BUDGET BYTES
From budgetbytes.com
COCONUT LEMON BARS RECIPE | BAKED BY AN INTROVERT
From bakedbyanintrovert.com
GLAZED LEMON-COCONUT BARS RECIPE - FOOD.COM
From food.com
4/5 (1)Total Time 2 hrs 5 minsCategory DessertCalories 147 per serving
LEMON CORNMEAL SCONES RECIPE | EPICURIOUS
From epicurious.com
DISNEY EATS: FOODIE GUIDE TO ASIAN AMERICAN PACIFIC ISLANDER …
From disneyparks.disney.go.com
CHEESECAKE STUFFED CARROT BUNDT CAKE | RECIPETIN EATS
From recipetineats.com
LEMON BARS WITH SHORTBREAD CRUST - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
GLAZED LEMON-COCONUT BARS (COOKING FOR 2) - MEALPLANNERPRO.COM
From mealplannerpro.com
LEMON COCONUT BARS - I HEART NAPTIME
From iheartnaptime.net
BEST ORANGE CREAMSICLE BARS RECIPE - HOW TO MAKE ORANGE
From delish.com
LEMON COCONUT BARS WITH GLAZE TO BRIGHTEN YOUR DAY - SPOON …
From spoonuniversity.com
THE BEST LEMON BARS - OUR BEST BITES
From ourbestbites.com
OUR BEST LEMON DESSERT RECIPES - THE NEW YORK TIMES
From nytimes.com
LEMON COCONUT MACAROONS - ALL WAYS DELICIOUS
From allwaysdelicious.com
SCRUMPTIOUS KETO COCONUT LEMON BARS - BET YOU CAN'T EAT JUST ONE
From hip2keto.com
EASY LEMON BLUEBERRY SCONES – SUGAR GEEK SHOW
From sugargeekshow.com
EASY LEMON COCONUT BARS - FEEDING YOUR FAM
From feedingyourfam.com
BENGALI-STYLE MUSTARD OIL FISH RECIPE - NYT COOKING
From cooking.nytimes.com
LEMON COCONUT CAKE WITH LEMON GLAZE | THAI KITCHEN
From mccormick.com
You'll also love