Recipe for Coconut Lemon Crescent Bars from the Bar Cookie section.
Coconut Lemon Crescent BarsPosted by Annet222 at recipegoldmine.com June 1, 2001 Source: Lutheran Church Youth Cook Book Another great recipe to make from refrigerated quick crescent dinner rolls. Crust
1 (8 ounce) can Pillsbury refrigerated quick crescent dinner rolls Filling
1 cup granulated sugar
1 cup flaked coconut
2 tablespoons 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 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 bars. Makes 36 bars.
We hope you enjoy your freshly made Coconut Lemon Crescent Bars. This recipe came from Bar Cookie's, if you'd liked this recipe, there may be many others you'll find delicious as well.
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