Ingredients
Scale
- 1 cup all-purpose flour
- 1/4 cup powdered sugar
- 1/2 cup cold butter, cubed
- 3 large eggs
- 1 1/2 cups granulated sugar
- 1/4 cup all-purpose flour
- 1/2 tsp baking powder
- 1/4 cup fresh lemon juice
- 1/4 cup shredded coconut, plus extra for topping
- 1/2 tsp vanilla extract (optional)
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a bowl, mix 1 cup flour and powdered sugar. Cut in cold butter until mixture resembles coarse crumbs. Press evenly into the prepared baking sheet. Bake for 15 minutes or until lightly golden.
- While the base bakes, whisk eggs and granulated sugar until smooth. Add 1/4 cup flour, baking powder, lemon juice, shredded coconut, and vanilla extract (if using). Mix well.
- Pour the lemon coconut filling over the baked cookie base. Sprinkle with extra shredded coconut.
- Return to the oven and bake for another 20–25 minutes, or until the filling is set and lightly golden.
- Let cool completely before slicing into squares.
Notes
For a gluten-free version, substitute gluten-free flour. Reduce sugar by using a natural sweetener if desired. Store in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35–40 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 180
- Sugar: 19
- Sodium: 60
- Fat: 7
- Saturated Fat: 4
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 27
- Fiber: 0
- Protein: 2
- Cholesterol: 45