Lemon-Coconut Bar Cookies

Slip these tart cookies into a box lined with wax paper. Or keep them in the pan and make that part of your gift.

Yield: 25 servings (serving size: 1 [1 3/4-inch] square)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 95
  • Calories from fat: 27%
  • Fat: 2.8g
  • Saturated fat: 1.7g
  • Monounsaturated fat: 0.7g
  • Polyunsaturated fat: 0.2g
  • Protein: 1.1g
  • Carbohydrate: 17g
  • Fiber: 0.2g
  • Cholesterol: 22mg
  • Iron: 0.5mg
  • Sodium: 31mg
  • Calcium: 11mg

Ingredients

  • Cookies:
  • 1 cup all-purpose flour
  • 2 tablespoons granulated sugar
  • 1/4 cup chilled butter, cut into small pieces
  • Cooking spray
  • 1 cup packed brown sugar
  • 3 tablespoons fresh lemon juice
  • 2 large eggs
  • 1/2 cup flaked sweetened coconut
  • Glaze:
  • 2/3 cup powdered sugar
  • 1 teaspoon grated lemon rind
  • 2 tablespoons fresh lemon juice

Preparation

  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 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.
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