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Lemony Coconut Bars

Lemony Coconut Bars

Prep and Cook Time: about 1 hour. Notes: These bar cookies can be chilled airtight for up to 3 days. Bring them to room temperature before serving.

Sunset NOVEMBER 2003

  • Yield: Makes about 60 bars


  • 2 cups all-purpose flour
  • 1 1/4 cups firmly packed brown sugar
  • 3/4 cup (3/8 lb.) butter
  • 3 large eggs
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 1/2 cups finely chopped walnuts
  • 1 1/2 cups sweetened shredded dried coconut
  • 2 teaspoons lemon juice
  • Lemon glaze (recipe follows)


1. In a bowl, mix 1 3/4 cups flour and 1/4 cup brown sugar. With your fingers or a pastry blender, rub or cut in butter until mixture forms coarse crumbs. Spread mixture evenly over the bottom of a 10- by 15-inch baking pan; firmly press into a smooth layer. Bake in a 350° oven until slightly dry to the touch, about 10 minutes. Let cool for 15 minutes.

2. Meanwhile, in a bowl, with a mixer on medium speed, beat eggs lightly. Beat in salt, baking powder, remaining 1 cup brown sugar, and remaining 1/4 cup flour. Stir in walnuts, coconut, and lemon juice. Spread over baked crust and return to oven; bake until lightly browned, 20 to 25 minutes. Remove from oven; immediately brush with lemon glaze.

3. Let cool completely on a rack, then cut into 60 bars.

Lemon glaze. In a bowl, mix 1 cup powdered sugar, 1 1/2 teaspoons grated lemon peel, 2 tablespoons lemon juice, and 1 teaspoon warm water until smooth.

Note: Nutritional analysis is per bar.

Nutritional Information

Amount per serving
  • Calories: 93
  • Calories from fat: 49%
  • Protein: 1.2g
  • Fat: 5.1g
  • Saturated fat: 2.2g
  • Carbohydrate: 11g
  • Fiber: 0.4g
  • Sodium: 57mg
  • Cholesterol: 17mg

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Lemony Coconut Bars Recipe