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I don’t know where I first found this recipe, but I made these delicious bars in 1987 for the Hamilton County (Cincinnati) Fair.  They didn’t win a prize but my youngest daughter loves coconut and they are a favorite of hers.

LEMON COCONUT BARS

Crust:

  • ¾ cup all-purpose flour
  • ¾  cup light brown sugar, lightly packed
  • 1/4 cup butter, cut in small cubes

Preheat oven to 275 degrees F.

In a medium bowl, stir together the flour and brown sugar.   Add the butter and mix together until mixture is blended.

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Pat mixture into buttered 9×9 pan, using water-dampened fingertips to even out the dough.

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Bake at 275 degrees F for 10 minutes.  Remove pan to wire rack.

SET OVEN FOR 350 DEGREES F.

Filling:

  • 1 egg
  • ½ cup light brown sugar, lightly packed
  • ¼ tsp. lemon extract
  • 1 Tblsp. all-purpose flour
  • ¼ tsp baking powder
  • 1/8 tsp. salt
  • ¾ cup coconut
  • ½ cup chopped nuts

In a large bowl, whisk the egg; add the brown sugar and lemon extract and whisk until smooth.

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Stir in the flour, baking powder and salt, mixing well.  Add coconut and nuts.

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Spread filling mixture on the baked crust.

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Bake for approximately 17 minutes at 350 degrees F until top is golden brown.  Remove pan to a wire rack.

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While cookies are baking, make the frosting.

Frosting:

  • ½ Tblsp. melted butter
  • ½ tsp. lemon extract
  • ½ cup confectioners’ sugar
  • About 2 tsp. water

In a small bowl, stir together the melted butter and lemon extract.  Stir in the confectioners’ sugar and add water a little at a time to make a thin glaze consistency.
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Let the baked cookies cool for about 10 minutes, then drizzle the glaze over the top. Allow to continue to cool in the pan on a wire rack.

Cut into 12 bars. 

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These bars are moist and chewy with a sharp lemon tang.

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