Why You’ll Love This Recipe

Toasted Coconut Lemon Bars are a tropical twist on the classic lemon bar, combining a buttery shortbread crust, bright lemon filling, and a golden layer of toasted coconut on top. Sweet, tart, and slightly chewy, these bars are perfect for spring and summer gatherings or as a refreshing treat any time of year.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the crust:
all-purpose flourunsalted buttersugar saltshredded sweetened coconut

For the lemon filling:
eggsgranulated sugarsaltlemon zestlemon juiceall-purpose flour

For topping:
shredded sweetened coconut (toasted)

directions

Preheat your oven to 350°F (175°C). Line a 9×13-inch baking dish with parchment paper, leaving overhang for easy removal.

In a bowl, mix flour, sugar, salt, and shredded coconut for the crust.

Cut in cold butter until the mixture resembles coarse crumbs.

Press the crust mixture evenly into the prepared pan and bake for 15–18 minutes, or until lightly golden.

While the crust bakes, whisk together eggs, sugar, lemon zest, lemon juice, salt, and flour until smooth.

Pour the lemon filling over the hot crust.

Sprinkle a generous layer of sweetened shredded coconut evenly over the top.

Return to the oven and bake for 20–25 minutes, or until the filling is set and the coconut is golden brown.

Cool completely in the pan, then refrigerate for at least 2 hours before slicing.

Use the parchment overhang to lift out and cut into bars.

Servings and timing

This recipe yields 20–24 bars.Preparation time: 20 minutesBaking time: 35–40 minutesCooling and chilling time: 2 hoursTotal time: 3 hours

Variations

Add a splash of coconut milk to the lemon filling for extra tropical flavor.

Use unsweetened coconut for a less sweet finish.

Add a graham cracker layer under the crust for crunch.

Sprinkle with powdered sugar just before serving.

Mix in lime or orange zest for a citrus blend.

storage/reheating

Store Toasted Coconut Lemon Bars in an airtight container in the refrigerator for up to 5 days.Freeze for up to 2 months; thaw in the fridge overnight.Best served chilled or at room temperature.

FAQs

Can I use bottled lemon juice?

Fresh lemon juice and zest give the best flavor, but bottled can work in a pinch.

How do I toast the coconut?

It toasts during baking, but you can pre-toast it on a baking sheet at 325°F (165°C) for 5–7 minutes if preferred.

Why is my filling runny?

It may need a few more minutes to bake—look for set edges and slight jiggle in the center.

Can I use unsweetened coconut?

Yes, for a less sweet, more natural flavor and texture.

Do I have to chill the bars?

Yes, chilling helps the filling set and makes cutting easier.

Can I make them gluten-free?

Use a gluten-free flour blend made for baking.

Why is my crust crumbly?

Make sure the butter is cold and pressed firmly into the pan.

Should I use a metal or glass pan?

Either works, but glass may need a slightly longer baking time.

Can I make these ahead?

Yes, they keep well and can be made a day or two in advance.

Are they very sweet?

They have a sweet-tart balance—adjust the sugar to your taste.

Conclusion

Toasted Coconut Lemon Bars are a vibrant, chewy, and citrusy dessert that blends tropical flavor with classic comfort. Easy to make and always a hit, they’re perfect for warm-weather entertaining or whenever you want a bright, crowd-pleasing treat.