Lemon Coconut Bars

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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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Mt. Shasta Cookies

Back in the late 1980s when I was entering a lot of county and state fair contests, I subscribed to a publication called Blue Ribbon Gazette.  This was a collection of recipes submitted by prize winners from all over the country.  I found this recipe and made it for Christmas in 1988.  In my binder, I have a notation:  “Excellent – buttery and chewy.”

These are easy cookies to make – the dough and the meringue both handle nicely.

MT. SHASTA COOKIES

  • Servings: Approx. 60
  • Print

Cookie Dough:
1-1/2 cups all-purpose flour
¾ tsp salt
½ cup softened margarine (used Imperial)
½ cup light brown sugar
1 egg yolk
1 tsp vanilla
3 Tblsp. milk
1 cup chopped nuts

Topping:
1 egg white
½ cup granulated sugar
1 cup flaked coconut

Preheat oven to 350 degrees F.  Lightly grease cookie sheets.

  • Separate egg and set aside.  In a medium bowl, mix together flour and salt.

  • Cream margarine, brown sugar, egg yolk, vanilla and milk.  Add flour mixture, mix well.  Stir in nuts.

  • In a small bowl, whisk egg white until just frothy.  Stir in  ½ cup granulated sugar and 1 cup coconut.

  • Put about 1 tsp dough on lightly greased cookie sheet.

  • Flatten cookie dough with heel of hand to about 1-½ inches diameter.  Leave about 1 inch between each cookie.  Put about ½ tsp of meringue on top of each cookie.

  • Bake 6-1/2 to 7 minutes @ 350 degrees F until cookies are lightly browned on bottom and meringue is just beginning to brown.

  • Cool on a wire rack.  I always leave a few cookies without the topping for those who don’t like coconut

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Yield:  About 60 1-½ inch cookies. 


Update:  I received this comment from a reader:  “My sisster, Linda McCready ne Yungling, created the name and recipe for Mt. Shasta cookies and won first prize for her Mt. Shasta recipe (a trip to Chicago for her and our mother) in a Parade Magazine contest in 1958 or 1959.  She deserves recognition and credit for that creation.”  I agree – it’s a wonderful cookie.

Update 12/25/2012 – I received this message from Linda McCready:

Hello Lillian.

I am Linda McCready, and in 1958 I created the recipe for “Mt. Shasta Cookies”. I was the primary baker for my family of 10, and was constantly trying to come up with something different. This recipe began as a standard shortbread made with brown sugar and chopped walnuts. I love macaroons, so decided to try topping the cookies with macaroon mix. The result was such a huge hit that I spent many of my free hours making more and more … and more. The local newspaper carried Family Weekly magazine on Sundays, and one week they had a notice of a recipe contest for teenagers. I sent in the recipe and promptly forgot about it. Early in December of 1958 a man knocked on our door, introduced himself as a reporter for the Sacramento Union, and announced I had won the grand prize. My prize was a week-long stay in Chicago, over Christmas holidays, a slew of events such as plays, ballet, Ice Capades, museums etc. etc, and finally a gala luncheon with representatives of the food companies who advertised in Family Weekly. An amazing experience for a 15-year-old. Now I am 70, and still remember it clearly.
I am glad my recipe is still being used, and appreciate your sharing it with others.
Linda

Linda 1959 Newsp Class