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Lemon Coconut Bars

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Last week Mother Nature teased us Ohioans and gave us a short lived burst of spring weather. The temperatures hit the high fifties so, of course, I had to make something citrus. After browsing the web for a few minutes, I encountered a recipe that included not only citrus…but citrus and coconut. How can you go wrong with this combo?

I had all the ingredients in the pantry, so I headed into the kitchen and got to baking! This recipe is so easy, I utilized my food processor which made the crust come together in a matter of minutes. The end result was a lovely citrus flavored bar dessert with an amazing toasted coconut topping…seriously, these bars scream warm weather!

Unfortunately, that warm weather made the snow melt, thus making my backyard a swamp…and to ice the cake, the temps dipped back down to forties. I think I need a pair of these wellies, yep, wellies will make me feel better while dodging muddy puddles and geese in my backyard. If you’re as ready for warm weather and sunshine as I am, make these bars…they may help ya withstand the wait! Thanks for stopping by, have a scruptious day.

Oh and in case you’re interested in winning a fabulous apron from The Hip Hostess, you need to head over to Facebook and become a fan of my new page. Details about the giveaway and apron will be posted later this week, but here’s a hint…The Hip Hostess apron is an adorable new style that is not even available yet!!! Head over to their site and check out all of their gorgeous designs!

Note: This giveaway is sponsored by My Baking Addiction, yep I am shelling out the loot to make you look chic in your kitchen!

Lemon Coconut Bars


1 1/2 cups all-purpose flour
1/2 cup confectioners' sugar
3/4 cup cold butter or margarine
4 eggs
1 1/2 cups sugar
1/2 cup lemon juice
1 teaspoon baking powder
1 cup flaked coconut


1. Preheat oven to 350 degrees and line a 9 x 13 x 2 inch pan with foil or parchment paper and spray with non-stick cooking spray.

2. In a bowl, combine flour and confectioners' sugar; cut in the butter until crumbly (I used my food processor and pulsed the ingredients until thoroughly combined).

3. Press into the bottom of a lightly greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350°F for 15 minutes.

4. Meanwhile, in a mixing bowl, beat the eggs, sugar, lemon juice and baking powder until well mixed. Pour over crust; sprinkle coconut evenly over the top.

5. Bake at 350°F for 20-25 minutes or until golden brown.

6. Cool on a wire rack. Cut into bars.

adapted from allrecipes

All images and text ©

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Gini M

Thursday 13th of July 2023

Mine turned out quite nice. Do these bars need to be refrigerated?


Friday 14th of July 2023

If you aren't planning to finish them the same day you made them, I would refrigerate them due to the number of eggs in them. Hope this helps! Jamie


Thursday 25th of August 2016

Oh these look delish! What is confectioners sugar please? Icing sugar,or just normal granulated? Many thanks


Thursday 25th of August 2016

Hello, Ann! Confectioners sugar is icing sugar. I hope you enjoy the dessert!


Friday 8th of January 2016


You said  'beat the eggs, sugar, lemon juice and baking powder until well mixed', why baking powder in this mix ? 


Monday 11th of January 2016

Hi, Catalina! The baking powder gives a little rise to the bars. I hope you enjoy them!


Thursday 9th of July 2015

If you use parchemin, you dont have to spray.   You spray only if no foil or parchemin,  works good for me.  :)


Friday 21st of November 2014

I just made these. The on Y problem was the parchment paper sprayed with non stick spray. The bottom was soggy and it leaked through the per and made a mess in the pan. I wouldn't use parchment paper. Just spray the pan. Delicious just the same.


Saturday 22nd of November 2014

Lois- I'm sorry you had trouble with the parchment paper but I'm glad the recipe still worked for you. Thanks for visiting.


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