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Lemon Coconut Bars with Walnuts


These lemon coconut bars are easy layered bars. The  shortbread crust is flavored  with grated lemon zest The topping is made up of layers of sweetened condensed milk , coconut, and chopped nuts. 

Cook Time: 35 minutes

Total Time: 35 minutes


  • 1 1/2 cup all-purpose flour
  • 1/3 cup confectioners' sugar
  • 1 tablespoon finely grated lemon zest, divided
  • 3/4 cup butter, room temperature
  • 2 1/2 cups flaked coconut
  • 1 can (14 ounces) sweetened condensed milk
  • 1 cup chopped walnuts or pecans


In a mixing bowl, combine flour, confectioners' sugar, and 1 teaspoon of the lemon peel. Cut in butter with a pastry blender, until mixture resembles coarse meal. Press mixture into an ungreased 13x9x2-inch pan to make a crust. Bake at 350° for 15 minutes.

Sprinkle coconut over the baked layer; set aside. Combined condensed milk and remaining lemon rind. Drizzle evenly over the coconut. Sprinkle walnuts or pecans over the top, pressing down lightly. Bake at 350° for 20 minutes. Cool on a rack and cut into squares to serve. Makes about 3 dozen.

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