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.
COCONUT BAR COOKIES
This is a scaled down recipe for when you just want a little something sweet without the temptation of having too much.
Provided by AmandaInOz
Categories Bar Cookie
Time 25m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to temperature 350°F
- Place butter in a 9x9 inch baking pan and put in oven to melt butter.
- Remove from oven and spread butter evenly over bottom of pan.
- Sprinkle with graham cracker crumbs, pressing down to form a crust.
- Sprinkle chocolate chips over top.
- Pour condensed milk over and sprinkle with a layer of nuts and a layer of coconut.
- Bake 15 minutes, or until coconut is golden. When cooled, cut into bars.
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
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
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.
LEMON COCONUT BAR COOKIES
Make and share this Lemon Coconut Bar Cookies recipe from Food.com.
Provided by Lizzie Rodriquez
Categories Bar Cookie
Time 55m
Yield 25 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 97.7, Fat 2.8, SaturatedFat 1.7, Cholesterol 21.8, Sodium 26.1, Carbohydrate 17.6, Fiber 0.2, Sugar 13.4, Protein 1.1
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4.4/5 (31)Total Time 30 minsCategory DessertCalories 144 per serving
- In a medium saucepan melt butter over medium-low heat. Once butter is melted, continue cooking until it boils, swirling the pan constantly so the butter doesn’t burn. Slowly the butter will begin to brown. Once it has reached an amber color remove from the heat and stir in the brown sugar until completely combined. Using a rubber spatula stir in the eggs, vanilla, salt and baking powder.
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