lemon & coconut bars


Ah, lemon.  Oh, coconut.  What a lovely pair you are.  These delicious gluten-free bars were the part 2 of the skillet jambalaya dinner date.  Emily worked on these while I was busy with the skillet jambalaya.  They were baked while the skillet jambalaya cooked, cooled on the counter while we ate and enjoyed promptly thereafter.


All in all, these get a major thumbs up as the first gluten-free baked good to come from my kitchen (even though I wasn’t the one making them).  The custard was super delicious – creamy, lemon-y and just the right amount of sweetness.  The crust was equally good – less sweet, a little more dense, but with a lovely almond/coconut flavor.  Whether you’re gluten-free or not, these are definitely a worthy treat.

lemon & coconut bars
yield: about 20 2×2 inch bars

recipe notes:  The original recipe calls for baking these in a 12×8 inch baking pan.  We used a smaller one – a little 2 quart rectangular pyrex dish I have that is more 10×8-ish.  So, I think these were a little thicker.  If you want super thin, you could probably do a large pan, just adjust the cooking time accordingly.

5 tbsp (75 g) coconut oil
3 tbsp maple syrup
2 cups/480 ml (200 g) shredded coconut (unsweetened)
1 cup/240 ml (100 g) almond flour
1 pinch sea salt
2 egg whites (save the yolks for the lemon curd)

3 eggs + 2 egg yolks
6 tbsp maple syrup
1/3 cup / 80 ml lemon juice + 1 tbsp zest (around 2 lemons)
1/3 cup / 80 ml  (35 g) almond flour

Coconut flour or powdered sugar

1.  Preheat the oven to 350°F (175°C).

2.  Melt coconut oil in a sauce pan on low/medium heat. Add maple syrup, shredded coconut, almond flour and salt. Stir around until everything is combined. Remove from the heat. Crack two eggs, save the egg yolks for later and add the whites to the sauce pan while stirring. Keep stirring for about a minute. The mixture should be quite sticky now. Line a 12×8 inch (30×20 cm baking dish with baking paper and pour the coconut mixture into it. Use your hands, a spatula or the backside of a spoon to flatten it out. Press it down firmly so it becomes quite compact. Bake for 10-12 minutes and then remove it from the oven. Meanwhile, start preparing the filling.

3.  In a large mixing bowl, beat the eggs + the 2 egg yolks with an electric mixer until frothy. Add the rest of the ingredients. Beat for two more minutes. Pour the mixture over the baked crust in the baking dish. Bake for around 16-19 minutes or until edges are light brown and center is set. Let cool for at least 10-15 minutes before slicing up the bars. You always want to dig in immediately, but it is much easier to eat after it is set. Cut into roughly 1 x 2-inch (3 x 6 cm) rectangles. Dust with coconut flour or powdered sugar.

source: green kitchen stories


One thought on “lemon & coconut bars

  1. Pingback: brownies, blues & a birthday « Recipes Remembered

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