Lemon Chocolate Coconut Bars
Author: Betsy Cohen
Prep time: 25 mins
Cook time: 25 mins
Total time: 50 mins
  • Lemon crust:
  • 8 tablespoons unsalted butter, softened
  • 2 teaspoons lemon zest
  • 1 tablespoon lemon juice
  • ¼ cup confectioners sugar
  • 1 cup flour
  • Chocolate layer:
  • 1½ tablespoons unsalted butter
  • 3 tablespoons heavy cream
  • 5 ounces semisweet chocolate chips
  • Topping:
  • 1-1/3 cups sweetened shredded coconut
  1. For the crust:
  2. Line an 8” x 8” baking pan with aluminum foil and set aside. Preheat the oven to 350°.
  3. Place the butter, lemon zest, lemon juice and confectioners sugar into a large mixing bowl. Mix until well blended, scraping the bowl down as needed. Blend in the flour.
  4. Pat the crust into the bottom of the prepared pan. It is easiest to use the palm of your hand because the dough is sticky. Prick the crust with a fork.
  5. Bake the crust in the center of a 350° oven for 25 minutes rotating the pan front to back halfway through. Check periodically to make sure that the crust does not puff up. If it does, fork it back down. After 15 - 18 minutes of baking, tent with aluminum foil to prevent the crust from getting too dark.
  6. Remove from the oven and cool completely.
  7. For the chocolate layer:
  8. In a small saucepan over medium low heat melt the butter with the cream. When it starts to simmer, turn the stove off and add the chocolate chips. Stir until the chips are completely melted. Pour over the cooled crust.
  9. For the topping:
  10. Sprinkle the coconut over the chocolate. Pat down lightly. Refrigerate until set, at least one hour.
  11. Once the chocolate has set, lift the aluminum foil out of the pan. Peel off the aluminum foil and transfer to a cutting board.
  12. Cut into 16 bars using a sharp knife. Serve at room temperature.
Recipe by Desserts Required at https://www.dessertsrequired.com/lemon-chocolate-coconut-bars