Why You’ll Love This Recipe

Toasted Coconut Lemon Bars are a tropical twist on the classic lemon bar, combining the zesty brightness of lemon curd with a sweet, nutty coconut shortbread crust. Perfectly balanced between tart and sweet, these bars are ideal for summer gatherings, picnics, or anytime you crave a refreshing dessert. The toasted coconut adds texture and a subtle caramelized flavor that complements the tangy lemon topping.

ingredients

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

flourunsalted buttergranulated sugartoasted shredded coconutsaltlemon juicelemon zesteggsconfectioners’ sugarvanilla extract

directions

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

In a mixing bowl, combine flour, sugar, salt, and toasted coconut.

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, until lightly golden.

While the crust bakes, whisk together eggs, granulated sugar, lemon juice, lemon zest, and a bit of flour to make the filling.

Pour the filling over the hot crust immediately after removing it from the oven.

Return to the oven and bake for an additional 20-25 minutes, or until the center is set and no longer jiggly.

Let the bars cool completely, then refrigerate for at least 1 hour.

Dust with confectioners’ sugar before slicing into squares.

Servings and timing

This recipe yields approximately 24 bars.Preparation time: 15 minutesBaking time: 35-40 minutesCooling and chilling time: 1 hour 15 minutesTotal time: 2 hours 10 minutes

Variations

Add a layer of white chocolate chips on top of the crust before pouring the lemon filling.

Mix in a splash of coconut extract for a deeper coconut flavor.

Use Meyer lemons for a slightly sweeter, floral citrus flavor.

Top with additional toasted coconut for garnish.

storage/reheating

Store Toasted Coconut Lemon Bars in an airtight container in the refrigerator for up to 5 days.For longer storage, freeze the bars (wrapped individually) for up to 2 months.Thaw frozen bars in the fridge overnight and dust with powdered sugar before serving.

FAQs

What type of coconut works best?

Use sweetened shredded coconut and toast it lightly for the best flavor and texture.

Can I use bottled lemon juice?

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

Do I need to toast the coconut?

Toasting enhances the flavor and adds a slight crunch, but un-toasted coconut can be used for a softer texture.

Can I make this gluten-free?

Yes, use a gluten-free flour blend in both the crust and filling.

Why is my lemon layer runny?

The filling needs to be fully baked and cooled—make sure it doesn’t jiggle in the center before removing from the oven.

Can I use a smaller pan?

Yes, but the bars will be thicker and may need slightly longer baking time.

Do these bars travel well?

Yes, once chilled and set, they are firm enough to transport.

Can I use a food processor for the crust?

Yes, pulse the crust ingredients until coarse and crumbly.

Are these overly sweet?

No, the tart lemon and nutty coconut keep the sweetness balanced.

Can I use unsweetened coconut?

Yes, but you may want to add a bit more sugar to the crust mixture.

Conclusion

Toasted Coconut Lemon Bars offer a bright, zesty flavor profile with a tropical twist that’s both refreshing and satisfying. The buttery coconut crust and tangy lemon topping make each bite memorable, and they’re easy to prepare ahead for any occasion. These bars are sure to become a go-to favorite for citrus and coconut lovers alike.