Springtime Joy in a Pan

Every year, I look forward to baking bright and cheerful treats that celebrate the season. If you want to learn more about my family’s baking traditions, you can read about my kitchen here. These sweet coconut and citrus squares are some of my favorite easy holiday desserts to share.

A Match Made in Heaven

The chewy coconut topping pairs flawlessly with the tangy lemon filling on a buttery shortbread crust. They are incredibly simple to slice and serve for any festive spring gathering. You will absolutely adore adding these delightful bars to your collection of holiday desserts.

What You Need

• 1 cup all-purpose flour
• 1/2 cup unsalted butter, softened
• 1/4 cup powdered sugar
• 3 large eggs
• 1 cup granulated sugar
• 1/3 cup fresh lemon juice
• 1 tablespoon grated lemon zest
• 1 1/2 cups sweetened shredded coconut
• 1/4 cup mini jelly beans

Creating Your Nests

• STEP 1Preheat your oven to 350 degrees Fahrenheit and line an eight inch square baking pan with parchment paper.
• STEP 2Mix the flour, softened butter, and powdered sugar until crumbly, then press it into the pan.
• STEP 3Bake the shortbread crust for fifteen minutes until it is lightly golden around the edges.
• STEP 4Whisk the eggs, granulated sugar, fresh lemon juice, and lemon zest together in a medium bowl.
• STEP 5Fold the shredded coconut into the lemon mixture until it is completely coated.
• STEP 6Pour the filling over the warm crust and bake for another twenty to twenty five minutes.
• STEP 7Let the bars cool completely before cutting into squares and topping each with three mini jelly beans.

Creative Twists

• Swap the jelly beans for pastel candy coated chocolates.
• Add a dash of vanilla extract to the crust for extra flavor.
• Drizzle the cooled bars with a little melted white chocolate.

Pro Tips

• Line your pan with parchment paper leaving an overhang for easy removal.
• Always use freshly squeezed lemon juice for the brightest citrus flavor.
• Toast a little extra coconut to sprinkle on top for added crunch.
• Do not overbake the bars so the coconut remains wonderfully chewy.
• Chill the bars in the refrigerator for an hour to make cutting clean slices much easier.

FAQs

How should I store these leftover bars? Keep the bars in an airtight container at room temperature for up to three days. You can also refrigerate them if you prefer to eat your treats slightly chilled.

Can I make these as winter desserts? Yes, these are wonderful winter desserts that bring a taste of sunshine to cold days. Just leave off the jelly beans for a classic lemon coconut square all year round.

What is the best way to substitute the jelly beans? You can easily use small chocolate eggs or even toasted almonds instead of jelly beans. They still provide a beautiful nest effect on top of the toasted coconut.

What is a common mistake when baking these bars? Many people forget to let the crust bake first before adding the wet filling. Blind baking the crust ensures it stays crisp and buttery under the lemon coconut layer.

How should I serve them to guests? Cut the bars into neat squares and arrange them on a brightly colored serving platter. They make a fantastic addition to any festive dessert spread alongside a hot cup of tea.

Lemon Coconut Nest Bars

These festive lemon coconut nest bars combine a buttery shortbread crust with tangy lemon filling and sweet, chewy shredded coconut. Decorated with colorful mini jelly beans, these cheerful dessert squares are perfect for Easter celebrations, spring gatherings, holiday dessert tables, and family treats.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Cooling and Chilling Time 1 hour hr

Total Time 2 hours hrs

Servings: 16 bars

Course: Bars and Squares, Dessert

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

Shortbread Crust

• 1 cup all-purpose flour
• 1/2 cup unsalted butter softened
• 1/4 cup powdered sugar

Lemon Coconut Filling

• 3 large eggs
• 1 cup granulated sugar
• 1/3 cup fresh lemon juice freshly squeezed
• 1 tablespoon lemon zest finely grated
• 1 1/2 cups sweetened shredded coconut

Nest Decorations

• 1/4 cup mini jelly beans approximately three per bar

Equipment

• 8-inch Square Baking Pan
• Parchment paper
• Mixing bowls
• Whisk
• Silicone Spatula
• Measuring Cups and Spoons
• Wire Cooling Rack
• Sharp Knife

Method

 

1. Preheat the oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper, leaving an overhang on two sides to make the bars easier to remove.
2. Combine the all-purpose flour, softened unsalted butter, and powdered sugar in a bowl. Mix until the texture resembles coarse crumbs and the mixture begins to hold together when pressed. Press evenly into the prepared pan.
3. Bake the crust for 15 minutes, until the edges are lightly golden. This initial baking step helps keep the shortbread base firm beneath the lemon coconut filling.
4. While the crust bakes, whisk the eggs and granulated sugar together in a medium bowl. Add the fresh lemon juice and finely grated lemon zest, whisking until combined.
5. Fold the sweetened shredded coconut into the lemon mixture until all the coconut is evenly coated.
6. Pour the lemon coconut filling over the warm crust and spread it evenly. Return the pan to the oven and bake for another 20–25 minutes, until the filling is set and the coconut topping is lightly golden. Avoid overbaking to maintain a chewy texture.
7. Place the pan on a wire rack and let the bars cool completely. For cleaner slices, refrigerate for about 1 hour. Use the parchment overhang to lift the bars from the pan, then cut into 16 squares.
8. Top each square with approximately three mini jelly beans to create a colorful nest decoration. For variations, use pastel candy-coated chocolates or small chocolate eggs. Arrange the bars on a serving platter and serve with tea or coffee.

Notes

Line the pan with parchment paper and leave an overhang for easy removal. Freshly squeezed lemon juice gives the filling its brightest citrus flavor. Bake the shortbread crust before adding the filling to help prevent a soggy base, and avoid overbaking so the coconut layer stays pleasantly chewy.

Cool the bars completely before slicing. Chilling them for an hour helps create neat, clean squares. For extra crunch, sprinkle toasted coconut over the top. You can also replace the jelly beans with pastel candy-coated chocolates or small chocolate eggs, or drizzle the cooled bars with melted white chocolate.

Store the bars in an airtight container in a cool place for up to three days, or refrigerate them if you prefer a chilled texture. For a year-round version, omit the candy decorations and enjoy the bars as classic lemon coconut squares.

A Sweet Farewell

Baking these vibrant bars is a wonderful way to welcome the bright and sunny days ahead. The combination of chewy coconut and tart lemon is simply irresistible for kids and adults alike. I hope this cheerful recipe brings a little extra sweetness and joy to your family celebrations.

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