Becky Luigart-Stayner
32 servings (serving size: 1 bar)

Butter and lemon juice make for a flaky crust. To slice the bars cleanly, use a thin, sharp knife, and wipe it off with a moist towel between cuts.

How to Make It

Step 1

Preheat oven to 350°.

Step 2

To prepare crust, place first 4 ingredients in a large bowl; beat with a mixer at medium speed until well blended. Lightly spoon flour into dry measuring cups; level with a knife. Add flour to sugar mixture, beating until mixture resembles coarse meal. Press into bottom of a 13 x 9-inch baking dish coated with cooking spray. Bake at 350° for 12 minutes or until lightly browned; cool on a wire rack. Set aside.

Step 3

Lower oven temperature to 325°.

Step 4

To prepare topping, combine 4 egg whites, cream of tartar, and salt in a large bowl; beat with a mixer at high speed until soft peaks form. Gradually add 1 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Fold in 1 cup flaked sweetened coconut and 2 1/2 teaspoons grated lemon rind; spread evenly over prepared crust. Bake at 325º for 40 minutes or until top is dry and lightly browned. Cool completely on wire rack. Cut into 32 pieces. Store in an airtight container.

Ratings & Reviews

LinnieJ's Review

March 26, 2010
Made this for a dinner party. Served with fresh fruit, pineapple, berries, mango, etc. It was a huge it. My husband loves lemon, coconut & meringue, so it was perfect. I, too, put parchment paper in the pan. It was a breeze taking the whole "cookie" out and put it on a cutting board to cut. I might try lemon extract instead of almond next time.

Amerylla's Review

January 30, 2009
Neither the almond flavor or the lemon flavor was strong enough. It was mostly sweet coconut. Way better cookie recipes out there, I was far from excited. Meh.