Coconut Lemon Bars

These adorable lemon bars are a bright and cheerful dessert for any occasion. Buttery cookie crust is layered with tangy lemon filling then topped with toasted coconut flakes. This easy 3-ingredient dessert offers an enjoyable blend of citrusy zest and tropical sweetness in every bite.

Course Brunch, Dessert

Cuisine American

Diet Vegetarian

Recipe Type Baby Shower, Birthday, Bridal Shower, Cookies, Easter, Lemon, Party, Pastries, Spring Desserts, Summer

Skill Level Easy

Prep Time 5

Cook Time 25

Cooling Time 10

Total Time 40

Servings

Calories 357kcal

Author Angela G.

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

Easy-Order Groceries

Add All Ingredients to Your Walmart Cart Adds everything with one click! You can edit items before you check out.

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.

Notes

Lemon curd can be used instead of lemon pie filling. Try my homemade lemon curd recipe.

The top layer of coconut will get toasted while baking but if you want it all toasted, place the two cups of coconut on a baking sheet and bake at 350ºF for five minutes before layering it on the lemon filling.

Nutrition