Best 4 Lemon Coconut Twists Recipes
Indulge in a delightful journey of flavors with our Lemon Coconut Twists, a tantalizing treat that combines the vibrant zest of lemon with the tropical sweetness of coconut. These bite-sized pastries are crafted with a flaky puff pastry dough, brushed with a luscious lemon-sugar glaze, and sprinkled with shredded coconut. As you take a bite, the zesty lemon and sweet coconut filling bursts in your mouth, creating a harmonious blend of flavors that will leave you craving more. Our article presents two irresistible recipes for Lemon Coconut Twists – one using store-bought puff pastry for convenience and the other showcasing a homemade puff pastry recipe for those who love the satisfaction of creating everything from scratch. Whether you're a seasoned baker or a beginner looking for a fun and rewarding project, these recipes will guide you through the process of creating these delightful treats.
Let's cook with our recipes!
ALMOND-COCONUT LEMON BARS
Give traditional lemon bars a tasty twist with the addition of almonds and coconut. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 2 dozen.
Number Of Ingredients 14
Steps:
- In a food processor, combine the flour, confectioners' sugar, almonds and lemon zest; cover and process until nuts are finely chopped. Add butter; pulse just until mixture is crumbly. Press into a greased 13x9-in. baking pan. Bake at 350° for 20 minutes., Meanwhile, in a large bowl, whisk eggs, sugar, coconut, lemon juice, flour, lemon zest and baking powder; pour over the hot crust. Bake until light golden brown, 20-25 minutes. Cool on a wire rack. Dust with confectioners' sugar. Cut into squares.
Nutrition Facts : Calories 173 calories, Fat 8g fat (5g saturated fat), Cholesterol 39mg cholesterol, Sodium 70mg sodium, Carbohydrate 23g carbohydrate (16g sugars, Fiber 1g fiber), Protein 2g protein.
LEMONY COCONUT BARS
These lemony and chewy bars make a refreshing addition to the holiday cookie tray. Try lime juice and zest for a zingy twist. -Nancy Zimmerman, Cape May Court House, New Jersey
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 2 dozen.
Number Of Ingredients 19
Steps:
- Preheat oven to 350°. In a bowl, cream butter and sugar until light and fluffy, 5-7 minutes; gradually beat in flour, mixing well., Press onto bottom of a greased 13x9-in. baking pan. Bake until edges are golden brown, 8-10 minutes. Cool on a wire rack., For filling, in a large bowl, beat eggs, brown sugar, lemon zest and extracts until blended. In a small bowl, mix flour, baking powder and salt; stir into egg mixture. Stir in coconut and pecans. Spread over crust., Bake until golden brown, 17-20 minutes. Cool 10 minutes on a wire rack. Meanwhile, in a small bowl, mix glaze ingredients until smooth; drizzle over warm filling. Cool completely. Cut into bars.
Nutrition Facts : Calories 208 calories, Fat 10g fat (5g saturated fat), Cholesterol 27mg cholesterol, Sodium 96mg sodium, Carbohydrate 29g carbohydrate (21g sugars, Fiber 1g fiber), Protein 2g protein.
LEMON BARS WITH COCONUT
There is coconut in this lemon bar recipe, but rest assured it is not a dominant flavor. If you would like, you can also up the amount of zest for a more prominent lemon flavor.
Provided by Morgan3
Categories Desserts Cookies Bar Cookie Recipes Lemon Bar Recipes
Time 3h20m
Yield 24
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13-inch pan with parchment paper.
- Combine flour, butter, and powdered sugar for crust in a food processor; pulse until fine crumbles form. Press into the prepared pan.
- Bake crust in the preheated oven for 15 minutes.
- Meanwhile, combine sugar, coconut, flour, eggs, lemon zest, lemon juice, and baking powder in a bowl.
- Remove crust from the oven and pour filling over top. Return to the oven and bake until just golden around the edges, 20 to 25 minutes more.
- Remove from the oven and let cool, about 30 minutes. Place in the refrigerator until completely chilled, about 2 hours. Dust with powdered sugar and cut into 24 bars.
Nutrition Facts : Calories 215.2 calories, Carbohydrate 31.4 g, Cholesterol 51.3 mg, Fat 9.5 g, Fiber 1 g, Protein 2.5 g, SaturatedFat 6 g, Sodium 80.5 mg, Sugar 21 g
LEMON COCONUT TWISTS
Marjorie Johnson, of Robbinsdale, Minnesota created this recipe as an alternative to caramel & cinnamon rolls. She received the White Wheat Award for it in the first-ever National Festival of Breads bread-baking competition, sponsored by King Arthur Flour and Kansas Wheat. Thank you, Ms. Marjorie!
Provided by Busters friend
Categories For Large Groups
Time 3h15m
Yield 18 rolls, 18 serving(s)
Number Of Ingredients 18
Steps:
- In electric mixer bowl, combine water, yeast, and sugar. Let stand 5 minutes.
- Stir in sour cream, dry milk, eggs, butter, sugar, salt, white whole wheat flour and bread flour.
- With dough hook, knead on low speed 5 minutes.
- Put dough into a greased bowl, cover, let rise till double.
- Punch down dough.
- Roll dough into rectangle, 18 x 10 inches; cut into eighteen 1-inch strips.
- In a 9-inch glass pie plate melt butter.
- In a second pie plate, combine pudding and pie mix and coconut.
- Dip each strip in melted butter, then into coconut mixture.
- Twist and hold one end of strip down on greased baking sheet for the
- center of the roll and curl the strip around center, tucking end under.
- Place remaining butter or coconut mixture on top of twists.
- Cover twists, let rise in warm place until double.
- Bake in preheated 350°F oven 10 to 15 minutes, or until golden brown.
- Remove rolls to a wire rack.
- For frosting, combine confectioners' sugar, lemon extract, almond extract and cream until frosting is smooth and of spreadable consistency.
- Frost warm rolls.
- Makes 18 rolls.
Nutrition Facts : Calories 358.6, Fat 12.6, SaturatedFat 7.8, Cholesterol 48.2, Sodium 292.7, Carbohydrate 54.7, Fiber 2.5, Sugar 16.4, Protein 7.8
Tips:
- Use fresh lemons for the best flavor. The zest and juice of the lemons add a bright, citrusy flavor to the cookies.
- Don't overmix the dough. Overmixing will make the cookies tough.
- Chill the dough before baking. Chilling the dough helps the cookies hold their shape and prevents them from spreading too much.
- Bake the cookies until they are just set. Overbaking will make the cookies dry and crumbly.
- Let the cookies cool completely before frosting them. This will help the frosting set properly.
- Store the cookies in an airtight container at room temperature for up to 3 days.
Conclusion:
These Lemon Coconut Twists are a delicious and easy-to-make treat that is perfect for any occasion. With their bright citrus flavor and chewy texture, these cookies are sure to be a hit with everyone who tries them. So next time you are looking for a sweet and satisfying snack, give these Lemon Coconut Twists a try!
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