Cookie Recipes
Coconut Lemon Crescent Bars
Another great recipe to make from refrigerated quick crescent dinner rolls.
Yield: 36 bars
Ingredients
Crust
- 1 (8 ounce) can Pillsbury refrigerated quick crescent dinner rolls
Filling
- 1 cup granulated sugar
- 1 cup flaked coconut
- 2 tablespoons all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon grated lemon peel
- 1/4 teaspoon salt
- 2 tablespoons lemon juice
- 2 tablespoons butter, melted
- 2 eggs, slightly beaten
Instructions
- Heat oven to 375 degrees F.
- Unroll dough into 2 long rectangles. Place in ungreased 13 x 9 inch pan; press over bottom and 1/2-inch up sides to form crust. Firmly press perforation to seal.
- Bake at 375 degrees for 5 minutes.
- Meanwhile, in medium bowl combine all filling ingredients; mix well. Pour over partially baked crust.
- Return to oven and bake for an additional 12 to 17 minutes or until lightly golden brown.
- Cool completely; cut into 36 bars.
Attribution
Posted by Annet222 at Recipe Goldmine June 1, 2001
Source: Lutheran Church Youth Cook Book