A well known favorite, with coconut. Lemon luscious little cookies that taste like a lemon pie with a buttery crust, and coconut topping.
The crust is a flaky buttery cookie.
There will none left once they are cooled and you serve them they are gone in a flash! Perfect to take along on a picnic or mail, they hold up very well.
I love the tangy flavor from the lemon and the coconut just makes a nice addition to the popular lemon square cookie, it's really the same just another name and version of the way mom made them. Lemon pie was my brother's favorites, John and Luke. Mom always had to make a lemon pie for the holiday. In between these were a good substitute.
2 cups all-purpose flour
1 cup confectioners' sugar, plus more for dusting
Pinch salt
2 sticks butter, at room temperature, plus more for greasing
Filling:
4 eggs
2 cups granulated sugar
6 tablespoons all-purpose flour
6 tablespoons fresh lemon juice
1 tablespoon lemon zest
1 cup of coconut for topping
Preheat oven to 350 degrees F. Lightly grease a 9 by 13 by 2-inch pan.
Make the crust by combining the flour, confectioners' sugar, and salt in a large bowl. Cut in the butter to make a crumbly mixture. Press the mixture into the prepared pan. You can use more confectionery sugar to press down in pan. Bake for 20 minutes. Make filling next.
In another bowl, mix the eggs, granulated sugar, flour, and lemon juice sprinkle grated coconut on top. Pour this over the baked crust and bake for 25 minutes longer. Remove from oven cool completely. Top with coconut and sprinkle with confectioners' sugar.
Preheat oven to 350 degrees F. Lightly grease a 9 by 13 by 2-inch pan.
Make the crust by combining the flour, confectioners' sugar, and salt in a large bowl. Cut in the butter to make a crumbly mixture. Press the mixture into the prepared pan. You can use more confectionery sugar to press down in pan. Bake for 20 minutes. Make filling next.
In another bowl, mix the eggs, granulated sugar, flour, and lemon juice sprinkle grated coconut on top. Pour this over the baked crust and bake for 25 minutes longer. Remove from oven cool completely. Top with coconut and sprinkle with confectioners' sugar.
Printable Recipe
Alternate Recipe for Lime Coconut Squares
1 cup butter, softened
1/2 cup confectioner's sugar, plus more for decorating
2 1/4 cups all-purpose flour
3/4 cup sweetened shredded coconut, divided
1/2 teaspoon ground ginger
1 teaspoon grated lime zest
4 large eggs
1 3/4 cups granulated sugar
2/3 cup fresh lime juice
1/2 teaspoon baking powder
2 drops green food coloring
Preheat oven to 350°. Grease and flour a 9x13-inch baking pan.
In bowl of electric mixer fitted with paddle attachment, beat together butter and confectioner's sugar until fluffy. Stir in 2 cups of flour, ginger, 1/2 cup of coconut and lime zest. Mix until well combined.
Press dough into baking pan and bake for 20-25 minutes or until dough is light brown in middle and browned along edges. Set aside.
In medium bowl, beat the eggs and granulated sugar. Stir in lime juice until blended. Stir in the 1/4 cup flour and the baking powder. Add 2 drops of green food color.
Spread 1/4 cup of shredded coconut over baked crust. Pour lime mixture over top and bake for 20-25 minutes or until set and firm. Cool completely before cutting.
Dust with confectioner's sugar and cut into pie squares.
Alternate Recipe for Lime Coconut Squares
1 cup butter, softened
1/2 cup confectioner's sugar, plus more for decorating
2 1/4 cups all-purpose flour
3/4 cup sweetened shredded coconut, divided
1/2 teaspoon ground ginger
1 teaspoon grated lime zest
4 large eggs
1 3/4 cups granulated sugar
2/3 cup fresh lime juice
1/2 teaspoon baking powder
2 drops green food coloring
Preheat oven to 350°. Grease and flour a 9x13-inch baking pan.
In bowl of electric mixer fitted with paddle attachment, beat together butter and confectioner's sugar until fluffy. Stir in 2 cups of flour, ginger, 1/2 cup of coconut and lime zest. Mix until well combined.
Press dough into baking pan and bake for 20-25 minutes or until dough is light brown in middle and browned along edges. Set aside.
In medium bowl, beat the eggs and granulated sugar. Stir in lime juice until blended. Stir in the 1/4 cup flour and the baking powder. Add 2 drops of green food color.
Spread 1/4 cup of shredded coconut over baked crust. Pour lime mixture over top and bake for 20-25 minutes or until set and firm. Cool completely before cutting.
Dust with confectioner's sugar and cut into pie squares.
