Lemon Coconut Bars made with a shortbread crust then topped with a simple, tangy lemon filling & sweet coconut! Perfect variation on a classic lemon bar!
Lemon🍋 + Coconut🥥 = ❤️
More reasons to try these dessert bars:
- Bright Lemon + Sweet Coconut Balance: The tangy lemon filling cuts through the sweetness perfectly, while the shredded coconut adds just enough tropical sweetness to mellow it out—no single flavor overpowers the other.
- Buttery Shortbread Crust: The tender, melt-in-your-mouth shortbread crust gives these bars a rich, buttery base that holds up beautifully under the soft lemon filling.
- Classic With a Fun Twist: It has everything people love about traditional lemon bars, but the coconut adds extra texture and a subtle twist that makes them feel a little special and unexpected.
Coconut Lemon Bar Ingredients
Flour: 1 ½ cups all-purpose flour creates structure for both the sturdy shortbread crust.
Sugars: Using powdered sugar sweetens the crust while also adding a finishing touch of sweetness and a polished look. Plus 1 ½ cups granulated sugar balances the tart lemon and sweetens the filling.
Butter: Cold butter, cubed, adds rich flavor and gives the crust its classic shortbread texture.
Eggs: 4 large eggs, room temperature, bind the filling and create a smooth, custardy consistency.
Lemon juice: Add ½ cup lemon juice for bright, tangy flavor that defines these bars.
Baking powder: Using 1 tsp. baking powder gives the filling a light lift so it’s set but not dense.
Extract: 1 tsp coconut extract is optional, but it does enhance the coconut flavor without overpowering the lemon.
Coconut: Sweetened shredded coconut adds texture and a subtle tropical note.
Tips for making Lemon Bars with Coconut
- Use room-temperature eggs: They blend more smoothly into the lemon filling, creating a silkier texture without streaks or curdling.
- Pour the filling over a hot crust: Adding the lemon mixture while the crust is still warm helps the layers bond and prevents separation once baked.
- Don’t overbake past golden: Pulling the bars when the top is just lightly golden keeps the filling soft and custardy instead of rubbery.
- Let them cool completely before cutting: Full cooling allows the lemon layer to fully set, giving you clean, neat squares with defined layers.
Lemon Coconut Bars
Ingredients
- 1 ½ cups all-purpose flour
- ½ cup powdered sugar
- ¾ cup butter cold, cubed
- 4 large eggs room temperature
- 1 ½ cups granulated sugar
- ½ cup lemon juice
- 1 tsp baking powder
- 1 tsp coconut extract optional
- ¾ cup shredded coconut sweetened
- powdered sugar for dusting
Instructions
- Preheat oven to 350°F. Spray a 9×13 baking dish with non-stick spray and set aside.
- In a small bowl, combine flour and powdered sugar; cut in the butter until crumbly. Press into prepared baking pan and bake for 15 minutes.
- Meanwhile, in another medium sized mixing bowl, beat the eggs, sugar, lemon juice, and baking powder until combined. Add in the coconut extract, if desired. Pour mixture over hot crust; sprinkle with shredded coconut.
- Bake again until golden brown, about another 20-25 minutes. Cool on a wire rack. Dust top with powdered sugar and cut into 24 squares. Enjoy!
Notes
Nutrition
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How should I store leftover Coconut Lemon Bars?
Store covered in the refrigerator for up to 4–5 days, or freeze for longer storage.
For longer storage, freeze lemon bars after they’re fully cooled and cut. Wrap the bars tightly or store in an airtight container with parchment between layers. They’ll keep well in the freezer for up to 2–3 months.
To serve, thaw in the refrigerator or at room temperature, then dust with powdered sugar just before serving for the best texture and appearance.
Can I make these dessert bars ahead of time?
Yes! These bars actually taste even better after chilling and can be made 1–2 days in advance and stored in the refrigerator.
Do I need to use coconut extract?
No, it’s optional. The shredded coconut adds plenty of flavor on its own, but the extract gives a slightly more pronounced coconut note if you love that flavor.
Can I use bottled lemon juice instead of fresh?
You can, but fresh lemon juice is recommended for the brightest, cleanest lemon flavor in the filling.
Enjoy more bright, tangy lemon flavor with these recipes:
- These Lemon Cake Bites are bright, creamy, and irresistibly fun! Each bite is a perfect balance of zesty, smooth, and sweet—ideal for parties, gifting, or an easy treat anytime.
- Our Lemon Raspberry Muffins are soft and tender with a hint of bright lemon, juicy raspberries in every bite, and a sweet, buttery streusel on top. Perfect for breakfast, brunch, or a grab-and-go treat!
- Tossed with chicken, grapes, celery, almonds, and bowtie pasta, this Copycat Lemon Tarragon Pasta Salad is a satisfying dish that’s perfect for lunches, potlucks, or easy dinners.
- Lemon Garlic Chicken is tender, juicy, and bursting with bright, zesty flavor—all ready in under an hour. Marinated for maximum flavor and quickly sautéed, it’s an easy, go-to weeknight dinner the whole family will love.
- This Homemade Lemon Cream Pie is sweet, tart, and irresistibly creamy, made from scratch with fresh lemons, rich cream, and buttery custard. It’s an easy yet show-stopping dessert that’s pure lemon perfection.
Lemon Coconut Bars combine a buttery shortbread crust with a tangy lemon filling and a sweet coconut topping. A delightful twist on the classic lemon bar, they’re bright, chewy, and perfect for any dessert table!
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