Lemon Coconut Bars

Bring a pinch of summer to your table tonight with these delicious Lemon Coconut Bars! A delectable blend of lemon and coconut, you’ll feel like you are on a tropical vacation with these treats. These are perfect for your next summer barbecue, get-together, or even a winter’s day when you need a sunny pick me up!

This post may contain affiliate links which won’t change your price but will share some commission.

These Lemon Coconut Bars are beautiful, tasty, and very easy to make. It’s basically a combination of sugar cookie, lemon creme/pie filling, and shredded coconut. Really, that’s it, just 3 ingredients! You can even make this in less than 30 minutes. Feel free to make the ingredients, like lemon curd, from scratch, but for a simple and tasty treat, store bought ingredients will do the trick!

The white shredded coconut with the bright yellow of the lemon is strikingly beautiful and it looks even better garnished with mint or lemon slices. If you are going for a different look, you can place the shredded coconut on a baking sheet and slightly brown it, just remember that it will get toasted when the Lemon Coconut Bars themselves get baked. Also, remember to let them cool before serving! They are just what you need on a summer day.

Ingredients to Make Lemon Coconut Bars:

  • sugar cookie dough
  • lemon creme or pie filling
  • shredded coconut

How to Make Lemon Coconut Bars:

Preheat the oven to 350 degrees. Grease an 8×8 baking dish or line with parchment paper. Press the cookie dough evenly into the baking dish. Bake for 15 minutes then remove from the oven and allow to cool. It should not be cooked completely so don’t panic.

Spread an even layer of lemon creme or pie filling over the cookie dough. You want it to be slightly cooled to not pull up the cookie dough. Sprinkle evenly with shredded coconut. Bake for an additional 10 minutes then remove from the oven and allow to cool to room temperature. Refrigerate for 1 hour before serving.

Notes & Tips:

  • Store in an airtight container in the refrigerator for up to three days. Separate with wax paper or plastic wrap and freeze in a ziplock freezer bag for up to three days.
  • The top layer of coconut will get toasted while baking but if you want it all toasted, place the two cups of coconut on a baking sheet and bake at 350 for five minutes before layering it on the lemon filling.
  • You can use store bought or homemade sugar cookie dough.
  • Garnish with lemon wedges or mint leaves.
  • You can use homemade lemon curd or in place of the store bought filling if preferred.
JOIN MY NEWSLETTER TO RECEIVE…

A free Cinnamon & Sage Co. meal planner and shopping list!


Lemon coconut bars garnished with lemon wedges on a wire rack

Lemon Coconut Bars

Bring a pinch of summer to your table tonight with these delicious Lemon Coconut Bars! A delectable blend of lemon and coconut, you'll feel like you are on a tropical vacation with these treats.
Print Recipe
Prep Time:5 minutes
Cook Time:25 minutes

Ingredients

Instructions

  • Preheat the oven to 350 degrees. Grease an 8×8 baking dish or line with parchment paper and set aside.
  • Press the cookie dough evenly into the baking dish. Bake for 15 minutes then remove from the oven and allow to cool. It should not be cooked completely so don’t panic.
  • Spread an even layer of lemon creme or pie filling over the cookie dough. You want it to be slightly cooled to not pull up the cookie dough.
  • Sprinkle evenly with shredded coconut. Bake for an additional 10 minutes then remove from the oven and allow to cool to room temperature. Refrigerate for 1 hour before serving.
Course: Dessert
Servings: 9 servings

More Dessert Recipes:

Did you make this recipe? Let me know what you thought with a comment below. You can also take a picture and tag me on Instagram @cinnamonandsagecoblog

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating