Linda CainAs a food enthusiast, I often find solace in the kitchen, crafting delightfully sweet treats that bring family and friends together. When I think of a dish that perfectly complements the light, zesty taste of lemon coconut bars, my mind immediately wanders to a vibrant Italian pasta salad.
The brightness of fresh produce, a splash of vinaigrette, and the satisfying texture of al dente pasta are the ideal companions to the luscious lemony sweetness of these bars.
Today, I’m excited to share the Neiman Marcus Lemon Coconut Bars recipe. These bars are truly something special. They have a buttery crust, a tart lemon filling, and sweet shredded coconut that brings everything together. They’re perfect for all occasions. Whether you’re hosting a summer gathering or looking for a delightful dessert after dinner, these bars fit the bill.
What is Neiman Marcus Lemon Coconut Bars?
You might wonder why this particular recipe carries the name “Neiman Marcus.” Legend has it that a famous recipe was passed around for a “cookie” that was so good, it captivated the hearts of many in the upscale Neiman Marcus department store.
Over the years, people have adapted the original to include ingredients like coconut and lemon, creating a range of thoughts about how to enjoy them best. These bars are a sweet testament to what happens when citrus and coconut come together.
The Ingredients
Let’s get to the star players of this recipe. Here’s what you’ll need:
- 3/4 cup toasted sweetened shredded coconut
- 1/2 teaspoon fine sea salt
- 6 tablespoons cold butter, diced
- 1/2 teaspoon baking powder
- 1/4 cup granulated sugar
- 1 tablespoon finely grated lemon zest
- 1/4 cup freshly squeezed lemon juice
- 3/4 cup caster sugar
- 2 large eggs
- 1 cup all-purpose flour
- 1 teaspoon all-purpose flour (for dusting)
- 1/2 teaspoon vanilla extract
- 1 tablespoon almond flour
- 1/4 cup powdered sugar (for dusting)
- A pinch of salt
How to Make Neiman Marcus Lemon Coconut Bars?
Now that we have our ingredients set, let’s jump into the process. It’s both simple and rewarding.
Step 1: Preheat the Oven
First things first—preheat your oven to 350°F (175°C). This may seem like a no-brainer, but trust me, a properly preheated oven ensures that your bars bake evenly.
Step 2: Prepare the Baking Dish
Grab an 8-inch square baking pan and line it with parchment paper. Leave some overhang on the sides for easy removal later. This will be your sweet launching pad for these delightful bars.
Step 3: Make the Bottom Layer
In a mixing bowl, blend together the cold diced butter, 1/4 cup of granulated sugar, and the pinch of salt. Using a pastry cutter or your fingertips, blend until the mixture resembles coarse crumbs. Add in 1 cup of flour and the baking powder. Mix until you form a soft dough. Once the dough is ready, press it evenly into the prepared pan. Bake this for about 13-15 minutes until it turns a light golden brown.
Step 4: Prepare the Filling
While the crust is baking, it’s time to get the filling ready. In another bowl, beat together the eggs and the caster sugar until fluffy—this takes about 3 to 5 minutes. Add the freshly squeezed lemon juice, vanilla extract, lemon zest, and almond flour. Fold in the toasted shredded coconut gently. This step adds texture and that lovely coconut flavor.
Step 5: Combine Layers
Once the crust is done, take it out of the oven and pour the lemon coconut filling over the warm crust. Spread it out evenly. This will ensure every bite is as delightful as the last. Put it back in the oven.
Step 6: Bake Until Set
Bake for another 20-25 minutes, or until the filling is set but still slightly jiggly in the center. Don’t forget to keep an eye on it. If it starts to brown too much, you can tent it with some foil.
Step 7: Cool and Dust
After baking, allow the bars to cool completely in the pan. Don’t rush this part! Once cooled, use the parchment overhang to lift the bars out. Dust with powdered sugar.
Notes
Here are some tips to elevate your lemon coconut bars to the next level:
- Use Fresh Lemons: Freshly squeezed lemon juice is far superior to bottled. It brightens the flavors.
- Toast Your Coconut: Toasting the coconut before adding it offers a deeper flavor and a bit of crunch.
- Cool Completely: For clean cuts, make sure to cool the bars completely before slicing.
- Add Zest: Feel free to increase zest for a more pronounced lemon flavor.
- Chill for Good Measure: After they cool, refrigerate them for an extra refreshing bite.
Storage Tips
Once you’ve savored these delicious bars, it’s essential to store them correctly. Here’s how:
- Store in an airtight container at room temperature for up to 2 days.
- Alternatively, you can keep them in the refrigerator for up to a week for a refreshing treat.
- If you’re keeping them longer, wrap them tightly and freeze for up to a month. Just thaw before serving.
Nutrition Information
neiman marcus lemon coconut bars recipe nutrition facts
Serving Suggestions
Here are several ways to serve these delightful lemon coconut bars:
- With a Scoop of Vanilla Ice Cream: Add a scoop of creamy vanilla ice cream for a charming contrast. The bar’s tanginess pairs perfectly with the smoothness of the ice cream, creating a delightful mouthfeel.
- Accompanied by Fresh Berries: Serve them alongside fresh strawberries or blueberries. The burst of sweetness from the berries enhances the flavors and adds a lovely visual appeal.
- Pair with Whipped Cream: Top with a dollop of homemade whipped cream. It adds a creamy richness that balances the bar’s brightness.
- For Afternoon Tea: Serve alongside a cup of chamomile or green tea. The warmth of the tea complements the refreshing zest of the lemon.
- With a Drizzle of Chocolate: Drizzle melted dark chocolate on top. This adds a rich, indulgent layer that contrasts beautifully with the lemon and coconut.
What Other Substitutes Can I Use in Neiman Marcus Lemon Coconut Bars Recipe?
Substitutions can breathe new life into a recipe. Here are some alternatives worth considering:
- Coconut Oil: Replace butter with coconut oil for an even deeper coconut flavor. Just remember to melt the oil before use.
- Different Zest: Try orange or lime zest instead of lemon. Each provides a different citrusy kick and changes the flavor profile intriguingly.
- Regular Sugar: Use brown sugar instead of caster sugar for a caramelized touch that deepens the bar’s flavor.
- Gluten-Free Flour: Opt for a gluten-free flour blend if you need a gluten-free alternative. Most blends will work without a hitch.
- Egg Replacement: Substitute eggs with flaxseed meal or applesauce for a vegan option. The bars will still be delicious!
Neiman Marcus Lemon Coconut Bars Recipe
Equipment
- Oven
- 8-inch square baking pan
Ingredients
- 3/4 cup toasted sweetened shredded coconut
- 1/2 teaspoon fine sea salt
- 6 tablespoons cold butter diced
- 1/2 teaspoon baking powder
- 1/4 cup granulated sugar
- 1 tablespoon finely grated lemon zest
- 1/4 cup freshly squeezed lemon juice
- 3/4 cup caster sugar
- 2 large eggs
- 1 cup all-purpose flour
- 1 teaspoon all-purpose flour
- 1/2 teaspoon vanilla extract
- 1 tablespoon almond flour
- 1/4 cup powdered sugar for dusting
- 1 pinch of salt
Instructions
- First things first—preheat your oven to 350°F (175°C). This may seem like a no-brainer, but trust me, a properly preheated oven ensures that your bars bake evenly.
- Grab an 8-inch square baking pan and line it with parchment paper. Leave some overhang on the sides for easy removal later. This will be your sweet launching pad for these delightful bars.
- In a mixing bowl, blend together the cold diced butter, 1/4 cup of granulated sugar, and the pinch of salt. Using a pastry cutter or your fingertips, blend until the mixture resembles coarse crumbs. Add in 1 cup of flour and the baking powder. Mix until you form a soft dough. Once the dough is ready, press it evenly into the prepared pan. Bake this for about 13-15 minutes until it turns a light golden brown.
- While the crust is baking, it’s time to get the filling ready. In another bowl, beat together the eggs and the caster sugar until fluffy—this takes about 3 to 5 minutes. Add the freshly squeezed lemon juice, vanilla extract, lemon zest, and almond flour. Fold in the toasted shredded coconut gently. This step adds texture and that lovely coconut flavor.
- Once the crust is done, take it out of the oven and pour the lemon coconut filling over the warm crust. Spread it out evenly. This will ensure every bite is as delightful as the last. Put it back in the oven.
- Bake for another 20-25 minutes, or until the filling is set but still slightly jiggly in the center. Don’t forget to keep an eye on it. If it starts to brown too much, you can tent it with some foil.
- After baking, allow the bars to cool completely in the pan. Don’t rush this part! Once cooled, use the parchment overhang to lift the bars out. Dust with powdered sugar.
Notes
- Use Fresh Lemons: Freshly squeezed lemon juice is far superior to bottled. It brightens the flavors.
- Toast Your Coconut: Toasting the coconut before adding it offers a deeper flavor and a bit of crunch.
- Cool Completely: For clean cuts, make sure to cool the bars completely before slicing.
- Add Zest: Feel free to increase zest for a more pronounced lemon flavor.
- Chill for Good Measure: After they cool, refrigerate them for an extra refreshing bite.
Nutrition
Frequently Asked Questions
Conclusion
There you have it—a comprehensive guide to creating Neiman Marcus Lemon Coconut Bars. With a little patience and a lot of love, these treats can become a fantastic addition to your dessert repertoire. Trust me, they won’t last long when shared with friends and family! Enjoy experimenting with them, discovering your perfect spin, and finding joy in every sweet, tangy bite. Happy baking!
