Recipe Swap Reveal: Coconut Lemon Bars

It's time for another wonderful Recipe Swap reveal. The theme this time was dessert. I received Macadamia Lemon Bars from Christine's Kitchen Chronicles.

As much as I love almonds in salad and honey roasted peanuts, they are things that I can't have in the house thanks to an allergy with my little man. Hiding baked goods would be impossible with this adorable face. 

To be able to have everyone enjoy the fruits of my baking labor, I adapted the recipe to include coconut in the crust and topping instead of the nuts. The pan is gone. That's right - gone. There is something about toasted coconut that makes baked goods irresistible. 

Thank you Sarah from A Taste of Home Cooking for putting together another wonderful swap. Next up: another Blogger's Choice 

Coconut Lemon Bars
adapted from Christine's Kitchen Chronicles and AllRecipes

Ingredients

For the crust:
1 cup all-purpose flour
1/4 cup powdered sugar
1/2 cup butter, melted
1/4 cup coconut flakes

For the filling: 
1 cup sugar
2 tablespoons all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2 eggs
2 tablespoons lemon juice
2 teaspoons lemon zest (preferably organic)
2 tablespoons coconut flakes
Powdered sugar for dusting

Directions

Preheat oven to 350F.  Grease an 8-inch square baking dish. 

In a large bowl, combine the flour, powdered sugar, and melted butter.  Stir in the coconuts.  Press into the bottom and 1/2" up the sides of prepared baking dish.  Bake for 15-20 minutes or until lightly browned. 

In a small mixing bowl, combine the sugar, flour, baking powder, and salt.  Beat in the eggs, lemon juice, and lemon zest until light and fluffy.  Pour filling over hot crust then top with coconut.  Bake for 10-15 minutes or until lightly browned.

Cool completely on a wire rack.  Dust with powdered sugar and cut into bars.  Chill until ready to serve.