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
- 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.
SET OVEN FOR 350 DEGREES F.
- 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.
- 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.
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.