Coconut Lemon Crescent Bars
|Refrigerated quick crescent dinner rolls||8 Ounce (Pillsbury)|
|Sugar||1 Cup (16 tbs)|
|Flaked coconut||1 Cup (16 tbs)|
|All purpose flour||2 Tablespoon|
|Baking powder||1⁄2 Teaspoon|
|Grated lemon peel||1⁄2 Teaspoon|
|Eggs||2 , slightly beaten|
|Lemon juice||2 Tablespoon|
|Margarine/Butter||2 Tablespoon, melted (Parkay)|
Heat oven to 375Â°F.
Unroll dough into 2 long rectangles; place in ungreased 13x9-inch pan.
Press over bottom and 1/2 inch up sides to form crust.
Bake at 375Â°F. for 5 minutes.
In medium bowl, combine all filling ingredients.
Pour over partially baked crust.
Bake at 375Â°F. for 12 to 17 minutes or until light golden brown.
Cool; cut into bars.