I have to admit, the first time I made this Lemon Coconut Bars Recipe, I was completely hooked. The combination of tangy lemon and sweet coconut is just irresistible. I love how easy they are to make, yet they taste like something from a fancy bakery. Every bite is a perfect balance of tartness and sweetness.
After making them multiple times, I’ve learned a few tricks to make them absolutely perfect every time. You can also enjoy similar recipes like Sheet Pan Hot Honey Garlic Chicken and Zucchini Recipe for a delicious savory treat alongside your desserts.
Ingredients for Lemon Coconut Bars
Here’s everything you’ll need to make these luscious bars. I like to explain why each ingredient matters so you can make the best version possible.
- All-purpose flour – 1 ½ cups (forms the base of your crust; make sure it’s fresh for the best texture)
- Unsweetened shredded coconut – 1 cup (I prefer fresh or unsweetened to control sweetness and enhance that natural coconut flavor)
- Granulated sugar – 1 cup (provides the sweet balance to the tart lemon; fine sugar dissolves better)
- Salt – ½ teaspoon (just a pinch enhances the flavors without overpowering the lemon)
- Unsalted butter – ½ cup, melted (adds richness and helps the crust hold together; don’t use margarine as it changes the texture)
- Eggs – 4 large (help the filling set perfectly; I always use room temperature eggs to avoid curdling)
- Fresh lemon juice – ⅔ cup (freshly squeezed juice is a must; bottled lemon juice can taste flat)
- Lemon zest – 1 tablespoon (adds intense lemon aroma; I always zest before juicing the lemons)
- Powdered sugar – ½ cup (dusting the top with powdered sugar gives a beautiful finishing touch)
Note: several serving
Variations
I love experimenting with these bars to suit different preferences:
- Dairy-free: Use coconut oil or a vegan butter substitute instead of butter.
- Sugar-free: Replace granulated sugar with a natural sweetener like erythritol or monk fruit.
- Extra flavor: Add a teaspoon of vanilla extract or a few tablespoons of macadamia nuts for a crunch.
- Tropical twist: Sprinkle in some toasted coconut flakes on top before baking for extra texture. You can pair it with Homemade Green Bean Casserole Recipe for a full meal that balances sweet and savory flavors.
Cooking Time
I like knowing exactly how long I’ll be in the kitchen. Here’s the breakdown:
- Prep Time: 15 minutes
- Cooking Time: 25-30 minutes
- Total Time: 40-45 minutes
Equipment You Need
These tools make the process much easier:
- 8×8-inch baking pan – for shaping the bars
- Mixing bowls – to combine crust and filling
- Whisk – for smooth, lump-free batter
- Zester – to get fine lemon zest
- Measuring cups and spoons – for accurate measurements
- Spatula – for scraping the bowl and leveling batter
How to Make Lemon Coconut Bars
I’ve broken this down into simple steps that even beginners can follow.
Prepare the Crust
I start by mixing the flour, shredded coconut, sugar, and salt in a bowl. Then, I stir in the melted butter until it’s crumbly but sticks together when pressed. Press it evenly into your lined baking pan for a solid base.
Bake the Crust
Preheat the oven to 350°F (175°C) and bake the crust for about 10-12 minutes, until it’s lightly golden. I always keep an eye on it so the coconut doesn’t burn.
Make the Lemon Filling
While the crust is baking, whisk together the eggs, sugar, fresh lemon juice, and lemon zest. The mixture should be smooth and glossy; this ensures a creamy, tangy filling.
Bake with the Filling
Pour the lemon mixture over the hot crust and return it to the oven. Bake for another 15-18 minutes until the filling is just set. I like to gently shake the pan to make sure it jiggles slightly in the center – that’s perfect.
Cool and Serve
Let the bars cool completely in the pan before dusting with powdered sugar. Then, I cut them into squares and serve. Cooling is key so the bars hold their shape.
Additional Tips for Making This Recipe Better
From my experience, these tweaks make a big difference:
- I always zest lemons before juicing to avoid bitter pith in the bars.
- Using room temperature eggs helps the filling come together smoothly.
- I press the crust firmly into the pan to prevent a crumbly base.
- For a prettier presentation, I dust the bars with powdered sugar just before serving.
- Toasting shredded coconut slightly enhances the flavor and adds a nutty aroma.
How to Serve Lemon Coconut Bars
These bars are versatile and visually appealing. I like to serve them in small squares on a dessert plate. A light sprinkle of powdered sugar or a thin slice of lemon on top gives it a professional touch. You can even drizzle a bit of melted white chocolate for a decadent twist. They’re perfect for afternoon tea, potlucks, or just a sweet snack.
Nutritional Information
Here’s a quick snapshot of what’s in each bar:
- Calories: 220 per bar
- Protein: 3g
- Carbohydrates: 28g
- Fat: 12g
Each bar is a treat that balances sweet and tangy flavors while providing a modest dose of energy.
Make Ahead and Storage
Refrigerating: Store the bars in an airtight container in the fridge for up to 5 days. They stay moist and flavorful when chilled.
Freezing: Wrap each bar individually in plastic wrap and place them in a freezer-safe container. They last up to 3 months and thaw quickly at room temperature.
Reheating: I like to leave them at room temperature for 10-15 minutes before serving. You can also pop them in a low oven for a few minutes if you prefer them warm.
Why You’ll Love This Recipe
Here’s why these Lemon Coconut Bars are a must-try:
- Effortless to make: I love how little time and effort they require, yet they look impressive.
- Tangy-sweet balance: The combination of lemon and coconut is refreshing and addictive.
- Adaptable: You can make them dairy-free, sugar-free, or even gluten-free without losing flavor.
- Crowd-pleaser: These bars always disappear fast at parties or gatherings.
- Storage-friendly: They keep well in the fridge or freezer, making them perfect for meal prep.
These Lemon Coconut Bars are one of my favorite go-to desserts. They’re simple, flavorful, and have that perfect homemade charm that everyone loves. The tangy lemon and sweet coconut make each bite unforgettable, and the best part is you can tweak the recipe to suit your taste or dietary needs. Trust me, once you make these, they’ll be a permanent fixture in your dessert rotation.
Lemon Coconut Bars Recipe
Ingredients
Method
- I start by mixing the flour, shredded coconut, sugar, and salt in a bowl. Then, I stir in the melted butter until it’s crumbly but sticks together when pressed. Press it evenly into your lined baking pan for a solid base.
- Preheat the oven to 350°F (175°C) and bake the crust for about 10-12 minutes, until it’s lightly golden. I always keep an eye on it so the coconut doesn’t burn.
- While the crust is baking, whisk together the eggs, sugar, fresh lemon juice, and lemon zest. The mixture should be smooth and glossy; this ensures a creamy, tangy filling.
- Pour the lemon mixture over the hot crust and return it to the oven. Bake for another 15-18 minutes until the filling is just set. I like to gently shake the pan to make sure it jiggles slightly in the center – that’s perfect.
- Let the bars cool completely in the pan before dusting with powdered sugar. Then, I cut them into squares and serve. Cooling is key so the bars hold their shape.
Notes
- I always zest lemons before juicing to avoid bitter pith in the bars.
- Using room temperature eggs helps the filling come together smoothly.
- I press the crust firmly into the pan to prevent a crumbly base.
- For a prettier presentation, I dust the bars with powdered sugar just before serving.
- Toasting shredded coconut slightly enhances the flavor and adds a nutty aroma.
