Lemon Coconut Bars

These Lemon Coconut Bars are a refreshing, healthier twist on classic lemon bars. They feature a nutty almond-coconut crust and a tangy, naturally sweetened lemon filling with tropical coconut flair, making them gluten-free, lower in refined sugar, and full of bright citrus flavor without the guilt.

Why You’ll Love This Recipe

You’ll adore these bars because they strike the perfect balance between zesty lemon tartness and creamy coconut richness, all while keeping things light and wholesome. Unlike traditional lemon bars loaded with white flour, butter, and heaps of sugar, this version uses nutrient-dense ingredients like almond flour, coconut, and natural sweeteners such as maple syrup or dates.

They’re gluten-free, can easily be made dairy-free and vegan-friendly, and deliver that irresistible tropical vibe with every bite. The no-bake or minimal-bake options make them quick to whip up, ideal for satisfying sweet cravings without derailing your healthy eating goals. Plus, the bright flavor feels like sunshine on a plate—refreshing, not overly heavy, and perfect for sharing (or not!).

Yield: 16 bars

Lemon Coconut Bars

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Zesty, tropical lemon coconut bars—healthy, gluten-free, and irresistibly tangy-sweet.

Prep Time 15 minutes

Cook Time 25 minutes

Additional Time 2 hours

Total Time 2 hours 40 minutes

Ingredients

For the Crust:

• 1 ½ cups almond flour
• ½ cup unsweetened shredded coconut
• 3 tablespoons maple syrup (or honey)
• 3 tablespoons melted coconut oil
• Pinch of sea salt
• ½ teaspoon lemon zest (optional for extra zing)

For the Lemon Filling:

• ½ cup fresh lemon juice (about 3-4 lemons)
• Zest of 2 lemons
• ½ cup maple syrup (adjust to taste for sweetness)
• 3 large eggs (room temperature; or vegan substitute)
• 2 tablespoons coconut flour (for thickening)
• ¼ cup unsweetened shredded coconut (plus extra for topping)
• Optional: ½ teaspoon vanilla extract, pinch of turmeric for color

Instructions

1. Get excited and prep your pan — Preheat your oven to 350°F (175°C) if baking (skip for no-bake!). Line an 8x8-inch baking pan with parchment paper, leaving overhangs for easy lifting—your bars will thank you later!
2. Whip up the dreamy crust — In a medium bowl, mix almond flour, shredded coconut, and salt. Drizzle in maple syrup and melted coconut oil, then add lemon zest if using. Stir until it looks like wet sand that holds together when squeezed—add a tiny bit more oil if needed.
3. Press it in with love — Dump the mixture into your prepared pan and press firmly and evenly with your fingers or the bottom of a glass. Make it compact so it doesn't crumble—aim for a nice even layer.
4. Bake or chill the base — Pop it in the oven for 10-12 minutes until lightly golden and fragrant (or chill 20 minutes for no-bake). Let it cool slightly while you make the filling—this smells amazing already!
5. Zest and juice those lemons — Grab your fresh lemons, zest them first (avoid the bitter white pith), then squeeze out the juice. Fresh is everything here for that bright pop!
6. Mix the luscious filling — In a bowl, whisk eggs until smooth. Add maple syrup, lemon juice, zest, coconut flour, and vanilla if using. Whisk vigorously until silky and no lumps remain—it's going to be gorgeously yellow and tangy.
7. Fold in coconut magic — Stir in the shredded coconut for texture and tropical vibes. Taste and tweak—more zest for punch, more syrup for sweet.
8. Pour and spread gently — Pour the filling over your cooled crust, smoothing the top with a spatula for that perfect even layer. Sprinkle extra coconut on top if you love that toasty finish.
9. Bake to perfection — Return to the oven for 18-22 minutes until the center is just set (it'll jiggle slightly but firm up as it cools). Don't overbake for a creamy texture! (No-bake: skip and chill directly.)
10. Chill, slice, and enjoy — Let cool completely at room temp, then refrigerate 2-3 hours (or overnight for best results). Lift out, slice into squares, dust with extra zest or powdered sweetener if desired, and savor every zesty, coconutty bite!

Notes

Use organic lemons if possible for the zest. These are best served chilled. For extra indulgence, top with a light dusting of powdered monk fruit or coconut whipped cream.

Nutrition Information

Yield

16

Serving Size

1
Amount Per Serving Calories 194Total Fat 15gSaturated Fat 10gUnsaturated Fat 5gCholesterol 35mgSodium 21mgCarbohydrates 13gFiber 3gSugar 8gProtein 4g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

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Recipe Tips and Tricks

For the best texture, use fresh lemons—squeeze your own juice and zest them first for maximum brightness and aroma. If your mixture seems too dry when pressing the crust, add a splash of melted coconut oil.

Chill the bars thoroughly (at least 2-3 hours or overnight) so they set firmly and slice cleanly—use a sharp knife dipped in hot water for neat edges. Toast some extra coconut flakes for topping to add crunch and deepen the flavor.

Taste the filling before baking (if using eggs) and adjust sweetness or tartness. Line your pan with parchment paper overhang for easy removal. If going no-bake, a food processor works wonders for a smooth base. Store in the fridge to keep them firm in warm weather.

Ingredients Notes

Almond flour provides a tender, nutty base that’s naturally gluten-free and adds healthy fats/protein. Coconut flour or shredded unsweetened coconut boosts tropical flavor and fiber while keeping carbs lower.

Fresh lemons are key—the zest packs intense oil-rich aroma, and juice gives that signature tang; bottled won’t compare. Maple syrup or honey acts as a natural sweetener with minerals, far better than refined sugar.

Eggs (or alternatives like coconut milk for vegan) create a custardy filling. Coconut oil adds moisture and subtle coconut essence. A pinch of salt enhances all the flavors, balancing sweetness and tartness beautifully.

Variations and Substitutions

For a fully no-bake version, swap the baked filling for a cashew-coconut cream blend soaked cashews, coconut milk, lemon, and maple—chill to set. Make it vegan by using flax eggs or aquafaba instead of eggs, and coconut oil over butter.

Low-carb/keto? Use erythritol or monk fruit sweetener and extra almond flour. Add poppy seeds to the filling for lemon-poppy texture. For extra protein, mix in vanilla protein powder to the crust.

Nut-free? Try oat flour or sunflower seed flour. Intensify coconut by using coconut extract or layering toasted coconut on top. For a raw energy bar style, blend dates, nuts, coconut, and lemon—no oven needed.

Storage Options

Store these bars in an airtight container in the refrigerator for up to 5-7 days—they stay freshest and firmest chilled. For longer storage, freeze individually wrapped pieces for up to 2-3 months; thaw in the fridge overnight. Avoid room temperature for extended periods, as the filling can soften in heat.

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