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.
COCONUT CLOUDS
Coconut lovers will have extra reason to celebrate when they taste these cakelike drop cookies. The generous frosting and coconut topping make them a hit at holiday cookie swaps. -Donna Scofield, Yakima, Washington
Provided by Taste of Home
Categories Desserts
Time 55m
Yield about 5-1/2 dozen.
Number Of Ingredients 19
Steps:
- Preheat oven to 375°. Cream butter, shortening and sugars until light and fluffy, 5-7 minutes; beat in eggs and extracts. Stir in sour cream. In another bowl, whisk together flour, salt and baking soda; gradually beat into creamed mixture. Stir in coconut., Drop dough by tablespoonfuls 2 in. apart onto lightly greased baking sheets. Bake until set, 8-10 minutes. Remove to wire racks to cool completely., For the frosting, in a small heavy saucepan, heat butter over medium heat until golden brown, 5-7 minutes, stirring constantly. Transfer to a small bowl; gradually beat in confectioners' sugar, milk and extracts. Spread over cookies. Dip in coconut; let stand until set. Store in an airtight container.
Nutrition Facts : Calories 110 calories, Fat 5g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 72mg sodium, Carbohydrate 16g carbohydrate (11g 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
LEMON CLOUD PIE IN A COCONUT CRUST
I have a favorite dessert cookbook that I've had for years. (and it shows!) This pie turns out so pretty and looks like springtime in a pan.
Provided by Pat DiMercurio @javancookie
Categories Pies
Number Of Ingredients 13
Steps:
- For the crust: combine coconut and melted butter and pat into a 9" pie pan on bottom & sides of pan. Bake at 375 degrees until golden brown. Cool.
- In saucepan, combine 3/4 c. sugar, cornstarch, water, lemon peel, lemon juice and slightly beaten egg yolks. Beat with rotary beater until well blended.
- Cook over medium heat, stirring constantly, until mixture just begins to bubble. Remove from heat. Add cream cheese; stir until well combined. Cool while preparing meringue.
- In small mixer bowl, beat reserved egg whites at high speed until foamy. Gradually add 1/4 c. sugar, beating until meringue holds stiff peaks.
- Fold into lemon mixture. Spoon into prepared crust. At this point, garnish with a small amount of toasted coconut. Refrigerate for at least 2-3 hours before serving
NORMA'S (COCONUT CLOUDS) CAKE MIX COOKIES
I usually make these around Christmas time, but just got the urge to make a batch before my sweetie get's home from being out of town. They are so easy and so good. Who said I have to wait 'til Christmas? LOL
Provided by Norma DeRemer
Categories Cookies
Number Of Ingredients 6
Steps:
- 1. Preheat your oven to 350
- 2. Reserve 1 1/3 cup coconut in a bowl and set aside.
- 3. Combine cake mix, egg, oil, water and almond extract in a large mixing bowl.
- 4. Beat at low speed until blended.
- 5. Stir in remaining 1 1/3 cup coconut and mix well.
- 6. From a rounded teaspoonful of dough: make into a i inch ball and roll them in reserved coconut. Or use a 1 inch spring operated cookie scoop. These are available at most kitchen shops.
- 7. Roll to cover lightly amd place on a ungreased baking sheet about 2 inches apart.
- 8. Place in oven and bake for 10 to 12 minutes or until cookies are lightly golden brown.
- 9. Remove from oven and cool for one minute on baking sheet before removing them to cooling rack.
- 10. Cool completely and store in an airtight container.
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.)
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