Description
These Coconut Lemon Bar Cookies combine the bright zestiness of lemon with the rich, tropical flavor of toasted coconut in a soft, buttery cookie. Perfectly balanced with a creamy lemon-coconut filling and a dusting of powdered sugar, these cookies are a delightful treat for any citrus and coconut lover. With a tender crust and luscious filling, they bake quickly and yield 24 large, shareable cookies.
Ingredients
Scale
For the Lemon Crust:
- 1/2 cup granulated sugar
- 3 egg yolks
- 3 tablespoons lemon zest (about 2 large lemons)
- 1/4 cup fresh lemon juice (about 2-3 large lemons)
- 1/4 cup unsalted butter (cold and cubed)
- 2 1/4 cups all purpose flour
- 1 tablespoon cornstarch
- 2 teaspoons baking powder
- 1/4 teaspoon salt
For the Coconut Filling:
- 1/2 cup unsalted butter (room temperature)
- 1 (8 oz) package cream cheese (room temperature)
- 1 1/2 cups granulated sugar
- 1 egg (room temperature)
- 1 egg yolk (room temperature)
- 1 teaspoon vanilla extract
- 1/2 teaspoon Amoretti toasted coconut extract or coconut extract
- 1/2 cup granulated sugar
For Topping:
- 1 cup powdered sugar
Instructions
- Prepare the crust: In a mixing bowl, combine the 1/2 cup granulated sugar, egg yolks, lemon zest, and fresh lemon juice. Whisk until well blended. Add the cold, cubed butter and use a pastry cutter or fingers to incorporate it until mixture is crumbly. In a separate bowl, sift together the all-purpose flour, cornstarch, baking powder, and salt. Gradually mix the dry ingredients into the wet mixture, stirring gently until a dough forms. Chill the dough in the refrigerator for 15 minutes to firm up.
- Make the coconut filling: In a large mixing bowl, cream together the room temperature unsalted butter and cream cheese with an electric mixer until smooth and fluffy. Gradually add the 1 1/2 cups granulated sugar, beating until combined. Add the egg, egg yolk, vanilla extract, and toasted coconut extract, beating until smooth. Finally, stir in the remaining 1/2 cup granulated sugar to enhance texture and sweetness.
- Assemble the cookies: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Take portions of the chilled lemon crust dough and roll them into balls about 2 inches in diameter. Place them spaced apart on the prepared baking sheet. Use your thumb or the back of a spoon to create a well or indentation in the center of each dough ball.
- Fill and bake: Spoon about one tablespoon of the coconut filling into each indentation. Gently smooth the filling but avoid overfilling, as it will spread during baking. Bake the cookies in the preheated oven for approximately 12 minutes or until the edges are lightly golden and the filling is set.
- Cool and finish: Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack. Once completely cooled, dust the tops generously with powdered sugar for a beautiful finish and added sweetness.
Notes
- Make sure all dairy ingredients are at room temperature for smoother mixing.
- Use fresh lemon zest and juice for the best citrus flavor.
- Chilling the dough helps maintain shape during baking.
- You can substitute toasted coconut extract with regular coconut extract if needed.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate to keep longer.
