Toasted Coconut Lemon Bars make a quick, tasty treat anytime. This is a great make ahead potluck or party recipe.
I found this recipe in my Grandma Cash’s recipe book. I updated it with coconut oil. The results are amazing.
Coconut oil adds another level of wonderfulness to this lemon bar recipe. Perfect!
These are a hit with our family and friends. The first time I made these I only made an 8 x 8 pan. As soon as the family tasted them they all looked at me reproachfully and told me never make them in such a small pan again.
We had five adults in the house at the time.
My husband immediately declared a two lemon bar per person limit (so he could have some in his lunch box next day).
These lemon cookie bars are a coffee and dessert superstar. We love them and you will too.
More Lemon Desserts:
We love lemon. Here’s a few more lemon recipes your family is sure to love. All great party food too.
The base of this lemon dessert is a press in cookie dough crust. Don’t be confused, as I initially was. At first I thought the crust should be a cake like batter.
This is a thick lemon cookie crust. It’s very good and makes great party tray finger food if you cut the bars small.
Toasted Coconut Lemon Bars with Cookie Crust Recipe:
I had these ready to eat in about an hour and a half including chilling. They bake in 25 minutes.
For the Lemon Cookie Crust:
Lemon Cookie Crust:
Here’s a quick visual guide to all the steps in this recipe. Please ALSO watch our video for a complete demonstration of this recipe.
While the lemon cookie crust is cooling, make your frosting and toast the coconut flakes.
Toast the coconut for best flavor and texture of your lemon bars. it just takes a few minutes and makes a wonderful difference in the flavor of the finished lemon dessert.
Simply sprinkle your coconut flakes on a baking sheet lined with parchment or a silicone mat.
Broil on high heat for several minutes until the coconut is lightly browned. Remove from heat, stir the coconut and set aside until needed.
Finishing the Lemon Bars:
Once the crust is room temperature:
- frost the lemon cookie crust.
- Immediately top with the coconut flakes.
- Chill 30 minutes or so to set the frosting.
Make the Lemon Frosting:
remember to soften the butter before making the frosting for best results.
Best potluck dessert:
- This recipe is easy to make
- Universally well received
- you can make a pan at least a day ahead and hold it covered in your fridge. (cut at serving)
- This dessert recipe is great traveler. Just keep it in the baking dish until you reach your destination and then transfer the bars to your serving tray.
- Serve these as finger food with a napkin. Finger licking good!
These lemon cookie bars are a nice coffee and dessert choice. They stay moist and fresh. If covered, these will hold well for several days.
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Toasted Coconut Lemon Bars make a tasty treat anytime. This is a great make ahead potluck or party recipe
- 1 Cup flour
- 1/2 Tsp. baking powder
- 1/2 tsp. salt
- 1/2 Cup brown sugar
- 1/2 tsp. vanilla
- 2/3 Cup softened coconut oil
- 1 egg
- 1/4 Cup rolled oats
- Grated rind of 1/2 lemon
- 1 Cup sifted powdered sugar (more as needed)
- 1 tsp. lemon juice
- 1/4 tsp. vanilla
- 2 Tablespoons softened butter
- 1 Tablespoon milk
- 1/2 Cup flaked or shredded toasted coconut
- Preheat oven to 350 degrees
- Oil an 8 x 8 baking pan
- Sift together flour, baking soda and salt into a large mixing bowl.
- Add sugar, vanilla, coconut oil and egg.
- Beat for about 2 minutes until smooth.
- Stir in oatmeal and lemon rind.
- Press cookie mixture lightly and evenly into the baking pan.
- Bake 25 minutes until golden brown.
- Cool completely.
- Sprinkle the coconut flakes on a baking sheet lined with parchment.
- Set the baking sheet under your oven broiler and toast the coconut flakes until lightly browned. (just a few minutes so watch!)
- Remove from oven and stir the coconut on your baking sheet. Set aside and let cool until needed.
- Combine powdered sugar, lemon juice, vanilla, butter and milk.
- Beat until smooth. (Add 1 more Cup confectioners sugar if you prefer a stiffer frosting.)
- Frost the cooled cookie dough in the pan.
- Sprinkle with the toasted coconut.
- Chill 30 minutes to set frosting.
- Cut into bars
This recipe can be made one day ahead and stored in the fridge covered until serving.
Amount Per Serving: Calories: 275Total Fat: 17gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 21mgSodium: 162mgCarbohydrates: 30gFiber: 1gSugar: 19gProtein: 2g