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neiman marcus lemon coconut bars

Neiman Marcus Lemon Coconut Bars Recipe

Linda Cain
As a food enthusiast, I often find solace in the kitchen, crafting delightfully sweet treats that bring family and friends together.
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 16
Calories 141 kcal

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

Calories: 141kcal
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