Toasted Coconut Lemon Bars

by Chrissy


So, how ridiculously good did that Lemon Asparagus Goat Cheese Pizza look, yesterday?

Yea, pretty fantastic.

Springtime is on our minds. With Easter coming up, and inevitably, family gatherings resulting in brunching, feasting, and Easter-Egg hunting, you will definitely need some of these Toasted Coconut Lemon Bars to entertain the masses’ palates.

These tangy morsels of coconut & lemon are fairly simple to make and are the perfect dessert complement to any meal.

Let me show you:

Zest, zest, zest and Juice, juice, juice.

Cream the butter, coconut oil, and sugar together. Add the flour, salt and mix until combined.

Put dough in freezer to chill out for a few, then press the dough into the bottom of the greased baking dish, evenly. Well, or as even as you can get it. No pressure…it’s the bottom layer and no one will notice.

Let it cool for about 20 minutes before adding the lemon layer.

Whisk the eggs, sugar, flour, lemon zest & juice.

Pour over the crust and carefully place in the oven.

Bake it all together for about 30 minutes. Take it out, let it cool and, in the meantime, toast some shredded coconut for the top!

Now, I know it looks really, really, ridiculously good-looking, but for goodness sake, let it cool before you dig in!

See, check it out…it was worth the wait!

For your butt’s sake, try not to eat more than 5 2 in one sitting.

I swear, the tangy and sweet combo, make it impossible to stop.

I just hear myself saying, “just one more small bite,” which then turns into 2 more squares, because you can’t leave a bite taken out of one side, without evening the other side out…

Sheesh. You get my point. Just make sure that there are plenty of witnesses around when you make these. Someone’s either gotta help consume them or hold you accountable for your lemon-bar-eating actions.


Toasted Coconut Lemon Bars

Adapted from Smitten Kitchen

makes 24 squares or about 48 small triangles


For the crust:
2 sticks butter, at room temperature
3 1/2 Tbsp coconut oil
1/2 cup granulated sugar
2 1/2 cups all-purpose flour
1/8 tsp kosher salt

For the filling:
6 large eggs, at room temperature
2 1/2 cups granulated sugar
3 Tbsp lemon zest
1 cup freshly squeezed lemon juice
1 cup all-purpose flour
Toasted coconut, about 1/3 cup for top
Powdered sugar, for top

Preheat the oven to 350 and grease a 9×13-inch baking dish, with butter and set aside.

For the crust:
In the mixer, cream the butter, coconut oil, and sugar together. In another bowl, combine the flour and salt; add to the butter mixture, beating on a low speed until, just until it’s all mixed in. Scrap the dough out of the bowl and form into a ball. Wrap in plastic wrap and put in the freezer for about 15 minutes. With floured hands, flatter dough into the greased baking pan, evenly. Bake the crust for 15-18 minutes or until just slightly light brown. Let cool on a wire rack or the stovetop, for about 20 minutes.

For the lemon layer:
Meanwhile, whisk the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the slightly cooled crust and bake for 30 minutes or until set. Place aside, to cool.
Spread shredded, unsweetened coconut on a baking sheet and bake at 350 for 5-10 minutes, until browned. Sprinkle on top of the lemon bars and continue to let lemon bars sit until they are at room temperature.

Cut into squares and sprinkle with powdered sugar, using a sieve.

From the Little Yellow Kitchen,

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7 Responses to “Toasted Coconut Lemon Bars”

  1. These look amazing girls!! Yummy. I’ll definitely be making these soon. Hope you guys are doing well!

  2. I made some similar bars a few months ago but mine didn’t set up as nicely as yours, I’ll have to try this recipe because I love the combination of flavours.

  3. I am a lemon bar FIEND and I absolutely love coconut too–this is a no-brainer, I love this. Well done ladies :)

  4. Two of my favorite ingredients coconut and lemon! Yum!

  5. Chrissy

    Agreed. Insanely delicious flavor combo. I don’t know why I didn’t try it sooner!

  6. Chrissy

    These ones set up really well. I might bake them for 2-3 minutes less next time, so that the lemon bar texture is just slightly more gooey.

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