Coconut Lemon Bars
These delectable lemon bars are deliciously tangy and sweet, and they’re made even better with the addition of shredded coconut!
Of late I have been having some Coconut obsession of some sort. That means I crave anything coconut and love to incorporate coconut in any recipe I think it may be suitable.
Of course, there are a gazillion recipes for Lemon bars, and using coconut in it is probably not a novel idea but it just popped into my mind last week when I was contemplating what to do with the bag of lemons I bought from the grocery.
This was when the brilliant idea of adding coconut to the mix came into my mind.
I thought it was really good as it provided not only some flavor contrast but a textural dimension to an otherwise plain gooey albeit delicious lemon bars.
Of course, if you don’t fancy this tropical touch, then feel free to just make the Lemon Bars without it. I think they’re good either way but since I am in-love with Coconuts then you know what my first choice would be. 🙂 Enjoy!
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FOR FULL RECIPE & INSTRUCTIONS and to PRINT, SEE RECIPE CARD BELOW.
What are the INGREDIENTS for Coconut Lemon Bars?
- Flour – 1 cup – use plain or all-purpose flour
- Confectioner’s (icing) Sugar – ¼ cup. Also called powdered sugar.
- Salt – ⅛ teaspoon.
- Butter – ½ cup (1 stick).
- Sugar – ¾ cup
- Fresh Lemon Juice – ¼ cup plus 2 tablespoons. Freshly squeezed juice is best in my experience.
- Lemon Zest – grated zest of 2 lemons.
- Baking Powder – ¾ teaspoon. Ensure it is still fresh for it to work best in this recipe.
- Eggs – 2 pieces. Slightly beaten.
- Shredded Coconut – ¾ cup shredded or desiccated coconut. Sweetened coconut is what I used but you can also use unsweetened if that is preferred.
- Extra Icing Sugar – for dusting (optional)
How do you make Coconut Lemon Bars?
Preheat the oven to 350 F.
Use either a pastry blender or food processor to combine the flour, sugar, salt, and butter. Process until crumbly. Pat over the bottom of an ungreased 8 x 8-inch baking dish or pan. Bake for about 15 minutes.
Combine the sugar, lemon juice and zest, flour, baking powder, beaten eggs, shredded or flaked coconuts and mix well. Pour over the baked crust.
Bake for another 20-25 minutes or until golden brown on top. Let it stand until cool. Cut into bars or squares. Enjoy with a cup of tea! A truly refreshing sweet treat!
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Can you freeze coconut lemon bars?
Yes, you can freeze coconut lemon bars. To do so effectively, follow these steps:
- Allow the bars to cool completely after baking. This is crucial to prevent condensation, which can create ice crystals and affect texture when thawed.
- Once cooled, wrap each bar individually in cling wrap or wax paper. This helps to maintain freshness and prevents them from sticking together.
- Place the wrapped bars in a freezer-safe container or a zip-top freezer bag. If stacking multiple layers, insert wax paper between each layer to avoid sticking.
- For optimal quality, label the container with the date and freeze for up to 3 months.
If you like what you see and would like to receive new recipe updates, we’d love you to subscribe to our posts or join our site. Needless to say, we’d love you to like us on Facebook and Instagram, too where you can get more recipes and updates. Thanks and happy browsing!
Coconut Lemon Bars
Ingredients
- 1 cup flour
- ¼ cup confectioner’s icing sugar
- ⅛ teaspoon salt
- ½ cup (1 stick) butter
- ¾ cup sugar
- ¼ cup plus 2 tablespoons fresh lemon juice
- grated zest of 2 lemons
- 1 tbsp flour
- ¾ teaspoon baking powder
- 2 eggs, slightly beaten
- ¾ cup shredded coconut, sweetened
- extra icing sugar for dusting (optional)
Instructions
- Preheat the oven to 350 F.
- Use either a pastry blender or food processor to combine the flour, sugar, salt, and butter. Process until crumbly. Pat over the bottom of an ungreased 8 x 8-inch baking dish or pan. Bake for about 15 minutes.
- Combine the sugar, lemon juice and zest, flour, baking powder, beaten eggs, shredded or flaked coconuts and mix well. Pour over the baked crust.
- Bake for another 20-25 minutes or until golden brown on top. Let it stand until cool. Cut into bars or squares. Enjoy with a cup of tea! A truly refreshing sweet treat!
- If you like what you see and would like to receive new recipe updates, we’d love you to subscribe to our posts or join our site. Needless to say, we’d love you to like us on Facebook too where you can get more recipes and updates. Thanks and happy browsing!
Nutrition
Last updated on September 25th, 2024 at 11:37 am
I made these last week and was really enjoying them. They are so yummy! The ladies from my Quilting Lesson group asked for the recipe. Thank you so much.
So, my husband LOVES lemony sweet treats. He DOESN’T, however, love nor even like, coconut anything. Noting the amount of coconut, will it still be okay to leave it out?
Yes, it can just be made like a regular lemon bar. That should be fine. Just adjust the sweetness to your liking.
Are both sugars put in the base mix. Doesn’t say
The first sugar as stated in the instruction (ingredients are listed in the order of usage) is for the crust. The second sugar is combined with the coconut mixture. Hope that helps.
Can this recipe be doubled and baked in a 9X13″ pan? Looks amazing!
I haven’t doubled it but with some adjustments (perhaps on the amount of sweetness) I can’t see why not. Let us know how it turns out. Thanks!
Very good and easy to make.
This looks yummy. Is it necessary to use icing sugar? I have not used any for many years so I was wondering if
anything else could be used instead? Like maybe a palm sugar or other substitute.
If you want to use other sugar you need to adjust the amount or try the same in the recipe and hopefully, it works like the original.
Good morning – I am wondering if this is a good make ahead dessert? Can I freeze it for a few days before I serve it?
Yes, you can freeze them but first make sure to cool it completely after baking. Wrap bars individually for easier thawing plus it helps to maintain freshness and prevents them from sticking together. Place the wrapped bars in a freezer-safe container or a zip-top freezer bag. Use within 3 months for optimal quality. Hope that helps!