Lemon Coconut Bar Cookies Recipe
Ingredients
| 1 cup all-purpose flour, | ||
| Granulated Sugar | 2 Tablespoon | |
| 1/4 cup chilled butter, cut into small pieces, | ||
| Cooking spray, | ||
| Packed brown sugar | 1 Cup (16 tbs) | |
| Lemon juice | 3 Tablespoon | |
| Eggs | 2 Large | |
| Sweetened, flaked coconut | 1/2 Cup (16 tbs), sweetened | |
| Powdered sugar | 2/3 Cup (16 tbs) | |
| 1 teaspoon grated lemon rind, | ||
| Lemon juice | 2 Tablespoon | |
Directions
1. Preheat oven to 350°.
2. To prepare cookies, lightly spoon flour into a dry measuring cup, level with a knife. Combine flour and granulated sugar in a bowl, cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.
3. Press the mixture into a 9-inch square baking pan coated with cooking spray. Bake at 350° for 10 minutes.
4. Combine brown sugar, 3 tablespoons juice, and eggs in a medium bowl, stirring with a whisk. Stir in coconut, pour evenly into pan. Bake an additional 25 minutes or until set.
5. To prepare glaze, combine powdered sugar, rind, and 2 tablespoons juice, stirring with a whisk. Spread glaze evenly over cookies. Cool completely in pan on a wire rack. Cut cookies into squares.
2. To prepare cookies, lightly spoon flour into a dry measuring cup, level with a knife. Combine flour and granulated sugar in a bowl, cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.
3. Press the mixture into a 9-inch square baking pan coated with cooking spray. Bake at 350° for 10 minutes.
4. Combine brown sugar, 3 tablespoons juice, and eggs in a medium bowl, stirring with a whisk. Stir in coconut, pour evenly into pan. Bake an additional 25 minutes or until set.
5. To prepare glaze, combine powdered sugar, rind, and 2 tablespoons juice, stirring with a whisk. Spread glaze evenly over cookies. Cool completely in pan on a wire rack. Cut cookies into squares.
Chef
