Coconut Honey Meyer Lemon Bars – a delicious recipe with Crust, shredded coconut, flour, powdered sugar, light brown sugar, salt. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat oven to 350 degrees.
2
Line a 9x13 with parchment (for easier removal and cutting).
3
Pulse toasted coconut in food processor until finely ground.
4
Add remaining dry ingredients.
5
Pulse in solid coconut oil until crumbly and evenly dispersed.
6
Press into pan.
7
Bake for 22 minutes until lightly golden brown.
8
Wipe out food processor.
9
Pulse eggs a few times.
10
Add remaining ingredients.
11
Pour over baked crust.
12
Reduce oven to 325 degrees and bake until firm, about 22 minutes.
13
Cool completely. Then chill.
14
Remove bars from pan by lifting parchment paper. Cut into small pieces and dust with powdered sugar just before serving.
15
If there are leftovers, store them in the fridge in an airtight container.
1080
kcal
Calories
56
g
Fat
134
g
Carbs
20
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 16 ingredients. The key ingredients include: Crust, 1/2 cup shredded coconut, toasted, 2 cups flour, 1/3 cup powdered sugar, and more.
Yes, Coconut Honey Meyer Lemon Bars falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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