Lemony Coconut Bars

By srumbel

These lemony and chewy bars make a refreshing addition to the holiday cookie tray. Try lime juice and zest for a zingy twist. —Nancy Zimmerman, Cape May Court House, New Jersey
from tasteofhome.com

Ingredients

• FILLING:
• 1/2 cup butter, softened
• 1/2 cup packed light brown sugar
• 1-1/2 cups all-purpose flour
• 2 large eggs
• 1 cup packed light brown sugar
• 1/2 teaspoon grated lemon peel
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon lemon extract
• 2 tablespoons all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1-1/2 cups flaked coconut
• 1 cup chopped pecans or walnuts
• GLAZE:
• 1 cup confectioners' sugar
• 1 tablespoon butter, melted
• 1/2 teaspoon grated lemon peel
• 3 tablespoons lemon juice

Preparation

Step 1

. Preheat oven to 350°. In a bowl, cream butter and sugar until light and fluffy; gradually beat in flour, mixing well.
2. Press onto bottom of a greased 13x9-in. baking pan. Bake 8-10 minutes or until edges are golden brown. Cool on a wire rack.
3. For filling, in a large bowl, beat eggs, brown sugar, lemon peel and extracts until blended. In a small bowl, mix flour, baking powder and salt; stir into egg mixture. Stir in coconut and pecans. Spread over crust.
4. Bake 17-20 minutes or until golden brown. Cool 10 minutes on a wire rack. Meanwhile, in a small bowl, mix glaze ingredients until smooth; drizzle over warm filling. Cool completely. Cut into bars. Yield: 2 dozen.

Nutritional Facts

1 bar equals 208 calories, 10 g fat (5 g saturated fat), 27 mg cholesterol, 96 mg sodium, 29 g carbohydrate, 1 g fiber, 2 g protein.
Wine Pairings
Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
© 2016 RDA Enthusiast Brands, LLC