Lemon Coconut BarsWhen I pull these cookies from the oven, everyone gathers to catch a citrusy whiff….
Lemon Coconut Bars
1/2 cup butter, softened 1 cup sugar 1 large egg 1/4 cup molasses 2-1/4 cups all-purpose flour 1 teaspoon ground cinnamon 1/2 teaspoon baking soda 1/4 teaspoon salt FILLING: 1/2 cup sugar 1/4 cup lemon juice 1 tablespoon grated lemon zest 1 tablespoon butter 2 large eggs 1/8 teaspoon salt 1 cup sweetened shredded coconut
In a bowl, cream butter and sugar.
Beat in egg and molasses.
Combine flour, cinnamon, baking soda and salt; gradually add to creamed mixture and mix well.
Refrigerate for 2 hours or overnight.
For filling, in a saucepan, combine sugar, lemon juice, zest, butter, eggs and salt.
Cook and stir over low heat until thickened, about 10 minutes.
Remove from the heat; stir in coconut.
Cool slightly; chill.
Divide dough into fourths.
Roll each portion into a 15×3-1/2-in.
Spread 1/4 cup filling off-center down each rectangle.
Bring long edges together over filling; seal edges.
Cut into 1-1/2-in.
bars; place on ungreased baking sheets.
Bake at 350° for 12-15 minutes or until edges are lightly browned.
Cool for 2 minutes; remove to a wire rack to cool completely.
Nutrition Facts 1 each:
- 96 calories, 4g fat (2g saturated fat), 22mg cholesterol, 72mg sodium, 15g carbohydrate (9g sugars, 0 fiber), 1g protein.