** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
This is a unique twist on the usual lemon squares because the topping includes coconut. This is a perfect summer dessert. Another unique twist is that th ebottom has coconut also. This is perfect for company.
1. peel Heat oven to 350 F Place coconut in single layer in 13 x 9-inch baking pan.
2. Bake 18 to 20 minutes or until lightly toasted, stirring after 12 minutes.
3. Cool completely; set aside. For crust, beat margarine and brown sugar until creamy.
4. Add dry ingredients; mix well. Reserve 1 cup coconut for topping; stir remaining coconut into oat mixture.
5. Press dough onto bottom of ungreased 13 x 9-inch baking pan.
6. Bake 18 to 20 minutes or until golden brown. Cool completely.
7. For topping, combine all ingredients, spread evenly over crust.
8. Sprinkle with reserved coconut, pressing lightly.
9. Cover; chill. Cut into squares, store covered in refrigerator.
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Dietary Notes:
This recipe is low-cholesterol with 13.33mg per serving
This recipe is a good source of Vitamin A with 13% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Tree Nuts, Gluten, Walnuts, Natural Sweeteners, Fructose Malabsorption allergies.
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