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Lemon Coconut Bar Cookies Recipe
|All-purpose flour||1 Cup (16 tbs)|
|Granulated sugar||2 Tablespoon|
|Chilled butter||1⁄4 Cup (4 tbs), cut into small pieces|
|Cooking spray||1 Tablespoon|
|Packed brown sugar||1 Cup (16 tbs)|
|Fresh lemon juice||3 Tablespoon|
|Flaked sweetened coconut||1⁄2 Cup (8 tbs)|
|Powdered sugar||2⁄3 Cup (10.67 tbs)|
|Grated lemon rind||1 Teaspoon|
|Fresh lemon juice||2 Tablespoon|
Serving size: Complete recipe
Calories 3000 Calories from Fat 961
% Daily Value*
Total Fat 108 g166%
Saturated Fat 73.2 g366.2%
Trans Fat 0 g
Cholesterol 543.9 mg
Sodium 457.7 mg19.1%
Total Carbohydrates 497 g165.5%
Dietary Fiber 12.1 g48.3%
Sugars 380.1 g
Protein 35 g69%
Vitamin A 38.2% Vitamin C 68.2%
Calcium 28.5% Iron 51.7%
*Based on a 2000 Calorie diet
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.