These lemon coconut bars strike the perfect balance between lemon, coconut, and sweetness. Sometimes you just don’t want to fool with cookies. I understand. I have 2 words for you- cookie bars! They’ve got all the moist, chewy deliciousness of cookies but with the shortcut of a traybake!
This lemon coconut bars recipe brings intense lemon flavor, just like your favorite lemon cookies, on top of a perfectly sweet shortbread crust. The challenge with some fruit cookies is to balance the fruit flavor and sweetness level of the cookie.
Looking for something a little different. My old fashioned Lemon Bars are so good my husband said we should think about opening a bakery. Honestly, he said that! My Blueberry Lemon Cream Bars are a luscious, dreamy bar that I promise your family will love! One more? My Black-Bottom Coconut Bars are absolutely outta this word amazing so I really hope you try them ♥
Fire up the oven, and let’s get baking!
- Lotsa lemon flavor
- The shortbread crust supports the topping without falling apart
- The toasted coconut compliments the lemon perfectly
- Straightforward prep with simple ingredients
More Amazing Fruity Bars:
My strawberry bars and blackberry pie bars use fresh berries and are bursting with the taste of summer in every bite. Both of these bars have been crazy popular on our site so try them with confidence ♥
No food processor: You can make the crust for these bars without a food processor. You’ll need to cut the cold butter into small cubes, or freeze the butter and grate it with a cheese grater.
Then, two knives, or a pastry blender to cut the butter into the dry ingredients. Stop as soon as it comes together in a crumble and press into the pan. This is my favorite pastry blender because its made out of stainless steel and the blades are sturdy, not flimsy.
Butter: You always get better baking results when you use real butter. Margarine doesn’t have the right fat content to create a flaky delicious crust.
Lemon juice: Honestly, I only use freshly squeezed lemon juice in this recipe. Please skip the plastic bottle.
This stores best in the fridge. Once the bars are cooled, put them in a well-sealed container before putting them in the fridge.
Can You Freeze This?
You can freeze this. For best results, wrap the bars individually in cling wrap once they are fully cooled. Put the wrapped bars in a freezer bag before putting in the freezer.
Make Ahead Tips
This can be made several days ahead of time. They’ll hold well in the fridge.
How Long Can You Keep This?
According to food handling guidelines, this lemon coconut bars recipe will hold for 3 or 4 days in the fridge and 2-3 months in the freezer.
Lemon Coconut Bars
- 1 1/2 cups all-purpose flour
- 1/2 cup powdered sugar
- 3/4 cup cold butter
- 4 large eggs
- 1 1/2 cups sugar
- 1/2 cup fresh lemon juice
- 1 teaspoon baking powder
- 3/4 cup sweetened flaked coconut
- Preheat oven to 350 degrees.
- Combine flour and confectioners' sugar and butter in a food processor. Pulse until crumbly. Press onto the bottom of a lightly greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350 degrees F for 15 minutes
- Meanwhile, in a mixing bowl, beat the eggs, sugar, lemon juice, and baking powder until well mixed. Pour over crust; sprinkle coconut evenly over the top. Bake at 350 degrees F for 20-25 minutes or until golden brown.
- Cool on a wire rack. Cut into bars.
Fans Also Made:
Tray bakes bring all the best parts of cookies to the convenience of a single trip through the oven. Here are some of my favorites!
- Pumpkin Pie Bars
- Peach Crumb Bars
- Strawberry Cream Bars
- Cranberry Bliss Bars
- Blueberry Cheesecake Bars
- Lemon Blueberry Bars
- Pecan Pie Bars
I know you’re going to enjoy my lemon coconut bars recipe. The shortbread crust supports up the sweet lemony topping perfectly. They’re easy enough to whip up just for fun but can also hold their own for Sunday supper or any special occasion!
I look forward to hearing about how they work for you. Be sure to leave a comment!