Lemon-Lime Macaroon Bars – a delicious recipe with coconut, flour, powdered sugar, cornstarch, kosher salt, cold butter. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat oven to 350u00b0. Make crust: Pulse all ingredients except butter in a food processor. Add butter and pulse until crumbly and butter is in small pieces.
2
Grease a 9- by 13-in. baking pan. Press crust into bottom and slightly up sides. Bake until light golden, 25 minutes. Let cool 20 minutes.
3
Make filling: Whisk together flour and granulated sugar in a medium bowl, then whisk in eggs and citrus zest and juice just to blend. Pour over crust and bake until only slightly jiggly in center, about 22 minutes. Let cool, chill several hours or overnight, and cut into bars. Dust with powdered sugar if you like.
4
*Toast coconut at 350u00b0 on a rimmed baking sheet until light golden, about 5 minutes.
1254
kcal
Calories
56
g
Fat
174
g
Carbs
19
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, 2 cups sweetened flaked coconut, toasted*, 1 1/2 cups flour, 3/4 cup powdered sugar, and more.
Yes, Lemon-Lime Macaroon 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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