Why You’ll Love This Recipe

Toasted Coconut Lemon Bars combine the zesty brightness of lemon with the nutty, caramelized flavor of toasted coconut in a buttery shortbread crust. These bars offer a perfect balance of tart and sweet with a chewy, golden coconut topping. Ideal for spring and summer gatherings, picnics, or whenever you crave a refreshing citrus dessert with a tropical twist.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

all-purpose floursugarunsalted buttereggsfresh lemon juicelemon zestsaltbaking powdertoasted sweetened shredded coconut

directions

Preheat your oven to 350°F (175°C) and line a 9×13-inch baking dish with parchment paper.

In a mixing bowl, combine flour, sugar, and salt for the crust. Cut in the butter until the mixture resembles coarse crumbs.

Press the crust mixture evenly into the prepared pan and bake for 15-18 minutes, or until lightly golden.

While the crust bakes, whisk together eggs, sugar, lemon juice, lemon zest, flour, baking powder, and a pinch of salt until smooth.

Pour the lemon filling over the hot crust once it’s out of the oven.

Sprinkle the toasted shredded coconut evenly over the lemon filling.

Return to the oven and bake for an additional 20-25 minutes, or until the filling is set and the coconut is golden brown.

Cool completely in the pan, then refrigerate for at least 1 hour before slicing.

Dust with powdered sugar before serving, if desired.

Servings and timing

This recipe yields approximately 20 bars.Preparation time: 15 minutesBaking time: 35-40 minutesCooling and chilling time: 1 hour 30 minutesTotal time: about 2 hours

Variations

Add a splash of vanilla or coconut extract to the filling for extra depth.

Use lime juice and zest instead of lemon for a tropical variation.

Top with a thin layer of white chocolate drizzle for an elegant finish.

Make a gluten-free version using your favorite 1:1 gluten-free flour blend.

storage/reheating

Store Toasted Coconut Lemon Bars in an airtight container in the refrigerator for up to 5 days.They can also be frozen for up to 2 months; thaw overnight in the fridge before serving.No reheating is necessary—best served chilled or at room temperature.

FAQs

Can I use unsweetened coconut?

Yes, but the bars will be less sweet and the texture slightly drier.

Can I toast the coconut ahead of time?

Absolutely—store toasted coconut in an airtight container at room temperature for up to a week.

Why is my lemon filling runny?

Make sure to bake long enough until the filling is set and cool completely before slicing.

Can I make these ahead of time?

Yes, they’re perfect for making a day or two in advance.

Do I have to use fresh lemon juice?

Fresh lemon juice is recommended for the best flavor, but bottled can work in a pinch.

Can I double this recipe?

Yes, double the ingredients and bake in a larger pan or two separate pans.

Do I need to toast the coconut first?

Toasting it enhances the flavor and texture but it’s optional.

Can I use a food processor for the crust?

Yes, it makes mixing quicker and helps get that crumbly texture.

What if I don’t have parchment paper?

You can grease the pan well with butter or non-stick spray instead.

Can I make this dairy-free?

Use a plant-based butter substitute for the crust to make it dairy-free.

Conclusion

Toasted Coconut Lemon Bars are a vibrant and irresistible dessert that delivers a delightful harmony of tangy lemon and nutty coconut. With their bright flavor and tropical notes, they make a standout addition to any dessert table. Whether you’re baking for a party or a personal treat, these bars are bound to brighten your day.