Pair these lemon bars with Eggs Benedict Croissant Casserole, Strawberry Toaster Strudels and a Pink Sherbet Punch for a cute and easy spread for brunch.
★ Why You'll Love this Recipe ★
These lemon-coconut bars are unbelievably easy to make, using just 3 main ingredients! They look amazing on a dessert table and they taste oh-so-good, too.
Imagine a buttery-sweet and soft sugar cookie crust layered with velvety lemon filling topped with lightly toasted coconut adding a subtle tropical twist to this bright and cheerful dessert.
Super Simple to Make
These take just 5 minutes to prep and 25 minutes to bake making them about as easy as making a package of brownies.
A Summery Treat
These easy lemon dessert bar are a great go-to recipe for summer picnics, Easter dessert, or for celebrating a summer birthday.
If you're a fan of lemon curd, you can use that to top your sugar cookie layer. Try my easy lemon curd recipe.
Super cute for a brunch or any gathering.
Lemon-coconut Bars make a cheerful addition to any occasion. They are perfect for birthdays, baby showers, picnics, brunch, or as a sweet ending to a family dinner. Their sunny yellow color makes them ideal for summer occasions but can be enjoyed year-round.
Consider cutting them into smaller squares for bite-sized portions at larger gatherings.
★ Ingredients You'll Need ★
You will need 3 main ingredients plus garnishes to complete this dessert.
Before you begin, you'll need to gather:
- Sugar cookie dough. You can grab ready-made sugar cookie dough at almost any store that, because it's such a simple dough, tastes just as good as homemade and saves a ton of time.
- Lemon creme or pie filling. This comes in a can and is found in the baking aisle. You can also use lemon curd which is easy to make and the eggs in the curd make it a little more rich and fluffy than pie filling. To make your own lemon curd, see my easy lemon curd recipe. Although it can be hard to come by, you can sometimes find lemon curd ready-made along with the jams and jellies.
- Shredded coconut. You can use either sweetened or unsweetened coconut flakes. I prefer unsweetened as I don't like my desserts overly saturated with sugar but if you prefer, you can swap in sweetened and it does not change the recipe.
- For garnish: lemon quarters and fresh mint leaves.
Super simple!
★ How to Make this Recipe ★
These lemon-coconut bars comes together with very minimal prep.
Here's a look at how to layer and bake everything:
- Press sugar cookie dough into your baking pan.
- Bake.
- Layer with lemon filling.
- Top with coconut flakes.
- Bake again.
- Garnish once cooled.
I truly can't think of any desserts that look and taste this good with such a simple process.
★ Tips & FAQs ★
Lemon Coconut Bars are a delightful dessert consisting of layers of buttery crust, tangy lemon filling, and a generous topping of coconut flakes. These bars offer a perfect blend of citrusy zest and tropical sweetness in every bite.
Once completely cooled, store the bars in an airtight container. They should be stored in the refrigerator. Separate with wax paper or plastic wrap, as needed. They can be kept for up to 3 days.
These bars are freezer-friendly. Thaw to room temperature before serving. They should thaw within about 45 minutes to an hour.
Yes! Lemon Coconut Bars are a great make-ahead dessert. Prepare and bake them in advance, then store them in the refrigerator until you're ready to serve. Be sure to allow the bars to cool completely before covering and refrigerating.
You can replace the coconut with a generous layer of powdered sugar. This is best applied right before serving and after the bars have completely cooled so the powdered sugar doesn't get absorbed into the lemon filling. A layer of meringue would also be delicious.
These can be served room temperature, chilled or slightly warm if they are still fresh. Just be sure to cool properly as noted in the directions when assembling.
To achieve a perfectly soft and chewy crust, make sure to evenly press the crust mixture into the baking pan.
★ More Lemon Recipes ★
More Easy Desserts
Browse all my dessert recipes and be sure to Pin your favorites for later!
This 3-ingredient recipe for lemon bars was featured on South Your Mouth!
Coconut Lemon Bars
Equipment
Ingredients
- 16 oz sugar cookie dough
- 8 oz lemon creme pie filling
- 2 cups shredded coconut unsweetened
For Garnish
- 1 lemon sliced and quartered
- 1 sprig of mint leaves
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Instructions
- Preheat oven to 350 degrees. Grease an 8x8 baking dish or line with parchment paper.
- Press cookie dough evenly into the bottom of the baking dish. Bake for 15 minutes then remove from the oven. Note: It will not be completely cooked.Allow to cool about 5-10 minutes (speed up cooling by placing in fridge if desired). You want the dough to be cooled so that the lemon layer doesn't absorb into the dough.
- Spread an even layer of lemon filling over the cooled cookie dough.
- Sprinkle evenly with shredded coconut. Bake for an additional 10 minutes then remove from oven and allow to cool to room temperature.Refrigerate, once cooled, until ready to serve.
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