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Lemon Coconut Bar Cookies

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Ingredients
  All purpose flour 1 Cup (16 tbs)
  Granulated sugar 2 Tablespoon
  Butter 1⁄4 Cup (4 tbs), cut into small pieces
  Firmly packed brown sugar 1 Cup (16 tbs)
  Fresh lemon juice 3 Tablespoon
  Eggs 2 Large
  Sweetened, flaked coconut 1⁄2 Cup (8 tbs), sweetened
  Powdered sugar 2⁄3 Cup (10.67 tbs)
  Lemon, rind 1 Teaspoon, grated (lemon)
  Fresh lemon juice 2 Tablespoon
Directions

GETTING READY
1. Grease a 9-inch sqaure baking tin with butter or baking spray.
2. Preheat the oven to 350°F

MAKING
3. In a large mixing bowl, combine the flour and sugar.
4. Add the butter and using your fingertips, rub it into the flour until the mixture resembles cake crumbs. You can also use a pastry blender or 2 palette knives for the same.
5. Turn the mixture into the greased pan and spread evenly, pressing lightly.
6. Bake for 10 minutes in the preheated oven then remove tin and allow it to cool.
7. In the meantime, in a mixing bowl, combine the brown sugar, lemon juice and eggs. Whisk using a wire whisk or fork.
8. Stir in the coconut.
9. Pour and spread over the crust and return to the oven for 20 minutes or until mixture is set and lightly browned.
10. Remove from oven and cool slightly in the tin then carefully loosen the sides with a spatula remove on a wire rack to cool and harden.
11. Combine the powdered sugar and lemon juice and rind to make a glaze and spread it over the cookie crust.
12. Cut into squares while still warm using a sharp pastry knife.

SERVING
13. Serve these at a tea party or pack them and include in your Christmas or Holiday gift hampers.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Snack
Method: 
Baked
Dish: 
Cookie
Interest: 
Holiday, Everyday
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Coconut
Preparation Time: 
15 Minutes
Cook Time: 
35 Minutes
Ready In: 
50 Minutes
Servings: 
9

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