Lemon Coconut Smoky Vanilla Bars (Printable Version)
Tangy lemon and sweet coconut bars with buttery shortbread base and a hint of smoky vanilla for a uniquely refreshing dessert.
# Ingredient List:
→ For the Shortbread Base
01 - 1 cup unsalted butter, softened
02 - 1/2 cup granulated sugar
03 - 2 cups all-purpose flour
04 - 1/4 teaspoon fine sea salt
→ For the Lemon Coconut Layer
05 - 1 1/4 cups granulated sugar
06 - 3 large eggs
07 - 1 tablespoon finely grated lemon zest (from about 2 lemons)
08 - 1/2 cup freshly squeezed lemon juice
09 - 1/2 teaspoon smoked vanilla extract (or 1 teaspoon regular vanilla + 1/8 teaspoon liquid smoke)
10 - 1/2 cup all-purpose flour
11 - 1 cup unsweetened shredded coconut
→ For Topping
12 - 1/2 cup unsweetened shredded coconut
13 - Powdered sugar, for dusting (optional)
# How to Make It:
01 - Preheat the oven to 350°F. Line a 9x9-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
02 - In a mixing bowl, cream together the butter and sugar until light and fluffy. Add the flour and salt, mixing just until combined.
03 - Press the dough evenly into the bottom of the prepared pan. Bake for 15–18 minutes, until just set and lightly golden at the edges. Remove from oven but leave the oven on.
04 - While the base bakes, whisk together the sugar, eggs, lemon zest, lemon juice, and smoked vanilla extract in a medium bowl until smooth. Sift in the flour and whisk until combined. Fold in the shredded coconut.
05 - Pour the lemon coconut mixture evenly over the warm shortbread base. Sprinkle 1/2 cup shredded coconut over the top.
06 - Bake for 18–20 minutes, until the filling is set and lightly golden.
07 - Cool completely in the pan on a wire rack. For easier cutting, chill in the refrigerator for at least 1 hour.
08 - Lift out of the pan using the parchment paper, cut into bars, and dust with powdered sugar if desired.
# Expert Advice:
01 -
- The contrast between buttery shortbread, tangy lemon, and that whisper of smoky vanilla creates flavor layers that unfold with each bite.
- These bars hold their shape perfectly for potlucks but remain tender enough to melt in your mouth, making you look like a baking wizard with minimal effort.
02 -
- Overbaking even by two minutes can turn the filling rubbery, so watch closely – the center should jiggle slightly when you remove it from the oven.
- Adding the coconut topping halfway through baking rather than before leads to a perfectly golden top without any burning.
03 -
- Line your pan with parchment that overhangs all four sides, not just two – it makes removing the entire slab effortless and prevents any corner breakage.
- For the cleanest cuts, dip your knife in hot water and wipe it clean between each slice instead of dragging crumbs through your beautiful bars.