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.
Pat mixture into buttered 9×9 pan, using water-dampened fingertips to even out the dough.
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.
Stir in the flour, baking powder and salt, mixing well. Add coconut and nuts.
Spread filling mixture on the baked crust.
Bake for approximately 17 minutes at 350 degrees F until top is golden brown. Remove pan to a wire rack.
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.
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.