Lemon Coconut Bar Cookies
|All-purpose flour||1 Cup (16 tbs)|
|Granulated sugar||2 Tablespoon|
|Chilled butter||1⁄4 Cup (4 tbs), cut into small pieces|
|Cooking spray||1 Tablespoon|
|Packed brown sugar||1 Cup (16 tbs)|
|Fresh lemon juice||3 Tablespoon|
|Flaked sweetened coconut||1⁄2 Cup (8 tbs)|
|Powdered sugar||2⁄3 Cup (10.67 tbs)|
|Grated lemon rind||1 Teaspoon|
|Fresh lemon juice||2 Tablespoon|
1. Preheat oven to 350°.
2. 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.
3. Press the mixture into a 9-inch square baking pan coated with cooking spray. Bake at 350° for 10 minutes.
4. Combine brown sugar, 3 tablespoons juice, and eggs in a medium bowl, stirring with a whisk. Stir in coconut, pour evenly into pan. Bake an additional 25 minutes or until set.
5. To prepare glaze, combine powdered sugar, rind, and 2 tablespoons juice, stirring with a whisk. Spread glaze evenly over cookies. Cool completely in pan on a wire rack. Cut cookies into squares.