Lemon Coconut Crumb Bars

Lemon Coconut Crumb Bars

If a lemon bar and a coconut macaroon had a delicious little baby, it’d be these Lemon Coconut Crumb Bars.

They’re soft, chewy, buttery, and bursting with citrusy goodness—all layered up with the dreamiest golden crumb.

And the best part? You don’t need any fancy tools or a ton of ingredients.

This is one of those “mix it, layer it, bake it, devour it” kinda recipes.

Trust me, you’ll want to stash a few in the freezer for those emergency treat moments (you know the ones).

How to Make It

Note: This is an overview. See recipe card below this post for ingredient quantities and full instructions.

Preheat and prep your pan
Start by preheating your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving a slight overhang for easy lifting later. This is your crumb bar life hack—no crumbling edges when you lift it out!

Make the buttery crumb mixture
You’ll mix your flour, sugar, butter, and a touch of salt until it forms a soft, sandy texture. This crumb does double duty—part of it forms the crust, and the rest gets sprinkled on top. That’s flavor AND function, baby!

Press and par-bake the crust
Take about two-thirds of the crumb mixture and press it firmly into the pan to create a sturdy base. Pop it in the oven to give it a quick bake—just enough to set before the filling goes on.

Whip up the lemon coconut filling
While the crust bakes, mix together your lemon zest, lemon juice, sweetened condensed milk, eggs, and vanilla until smooth. Fold in your shredded coconut and get ready for a tropical-citrus explosion.

Assemble and bake again
Pour the lemon coconut filling over your warm crust, then sprinkle the remaining crumb mixture on top. Bake until the edges are golden brown and the center is set but still slightly jiggly. Your kitchen will smell unreal.

Cool, chill, and slice
Let the bars cool completely, then chill them in the fridge for at least an hour. This step is key for clean slicing and maximum chew factor. Lift them out using your parchment overhang and slice into squares or bars. Done and DONE.

Pro Tips

• Chill before cutting! Warm bars will fall apart—give them time to set for the cleanest, dreamiest slices.
• Use fresh lemon zest for the brightest flavor—bottled juice won’t cut it here.
• Toast your coconut beforehand for an extra layer of flavor.
• Double the batch in a 9×13 pan if you’re baking for a crowd. (Trust me, they’ll disappear fast.)
• Drizzle with white chocolate for a fancy finish—totally optional but absolutely fabulous.

Storage

• Store in an airtight container in the fridge for up to 5 days.
• Freeze bars (sliced or whole) for up to 2 months.
• Let frozen bars thaw in the fridge overnight or at room temp for about 30 minutes.
• Place parchment between layers to prevent sticking.

Print Recipe

Lemon Coconut Crumb Bars

Cooking Method: Baking Cuisine: American Favorites Courses: Desserts

Difficulty: Beginner Prep Time 15 mins Cook Time 35 mins Rest Time 60 mins Total Time 1 hr 50 mins

Servings: 8 Calories: 280

Best Season: Summer, Spring

Dietary:

Vegetarian

Description

These Lemon Coconut Crumb Bars are soft, chewy, and packed with bright lemon flavor and toasted coconut, all layered between a rich, buttery crumb. They’re easy to make, freezer-friendly, and absolutely irresistible!

Ingredients

Scale

1/2x 1x 2x 3x

For the Crumb Base and Topping:

• 1 ¹⁄₂ cups all-purpose flour
• ³⁄₄ cup granulated sugar
• ¹⁄₂ tsp salt
• ³⁄₄ cup unsalted butter, melted

For the Lemon Coconut Filling:

• 1 can (14 oz) sweetened condensed milk
• 2 large eggs
• 1 tbsp lemon zest
• ¹⁄₃ cup fresh lemon juice
• 1 tsp vanilla extract
• 1 ¹⁄₄ cups sweetened shredded coconut

Instructions

1. Preheat oven and prep pan

   Preheat your oven to 350°F (175°C). Line an 8x8 inch square pan with parchment paper, leaving a 1-inch overhang on two sides.

1. Make the crumb mixture

   In a medium bowl, stir together flour, sugar, and salt. Add melted butter and mix until crumbly and evenly moistened. Reserve 1 cup of the mixture for the topping.

1. Press and bake the crust

   Press the remaining crumb mixture firmly into the bottom of the prepared pan. Bake for 12–14 minutes, or until lightly golden.

1. Make the filling

   In a separate bowl, whisk together sweetened condensed milk, eggs, lemon zest, lemon juice, and vanilla extract until smooth. Fold in the shredded coconut.

1. Assemble and bake

   Pour the lemon coconut filling over the hot crust. Sprinkle reserved crumb mixture evenly on top. Bake for 20–22 minutes, or until the edges are golden and the center is just set.

1. Cool and chill

   Let the bars cool to room temperature, then refrigerate for at least 1 hour to firm up before slicing.

1. Slice and serve

   Use the parchment paper to lift the bars out of the pan. Slice into bars or squares and serve chilled or at room temp.

Nutrition Facts

Servings 8

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Amount Per Serving

Calories 280kcal

% Daily Value *

Total Fat 16g25%

Total Carbohydrate 32g11%

Sugars 22g

Protein 4g8%

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• You can toast the coconut beforehand for deeper flavor.
• Use Meyer lemons for a slightly sweeter twist.
• Want thinner bars? Use a 9x9 pan and reduce bake time slightly.
• These bars freeze beautifully—wrap tightly before freezing.
• Don’t skip the chill time—it makes cutting so much easier.

These values are approximate and may vary depending on the specific ingredients and brands used. Always check your ingredient labels for precise nutrition details.

Keywords: lemon dessert bars, coconut lemon bars, crumb bar recipe, lemon coconut squares