No-bake lemon coconut squares

One of those ‘bet you can’t eat just one’ treats!

I don’t know about you, but I absolutely love it when I taste something new-to-me that’s incredible. My typical reaction is that I cannot wait to get home and try to recreate it. The inspiration for these amazing squares came when I sampled something at a market on a recent trip to Vancouver which reminded me of something I had enjoyed in Australia a few years ago. After a little experimenting in my kitchen, I’ve come up with a recipe I’m pretty excited about. For the record, I’m calling them squares even though in Australia they’d be called slices. They’re super easy to make (three cheers for no-bake treats!) and crammed with the perfect balance of tart-sweet flavour. I am quite certain this will be my new go-to item for book club, tea parties, bake sales and potlucks. I hope you like them half as much as my husband does; he may or may not have eaten half a pan of them over the past 24 hours.

Ingredients

Base:

  • 2 1/3 cups (560 mL) graham cracker crumbs (look for gluten-free graham-style crumbs if needed)
  • 1 cup (250 mL) finely shredded (desiccated) coconut
  • Grated zest from one lemon
  • 1/2 cup (125 mL) butter, melted
  • 1/2 cup (125 mL) sweetened condensed milk

Frosting:

  • 2 cups (500 mL) icing sugar
  • 3 tablespoons (45 mL) room temperature salted butter
  • 3 tablespoons (45 mL) freshly squeezed lemon juice
  • 3 tablespoons (45 mL) desiccated coconut, for topping

Method

  • Line an 8 x 8 inch (20 x 20 cm) baking pan with parchment paper.
  • In a medium bowl, combine graham crumbs, coconut and lemon zest.
  • Add melted butter and sweetened condensed milk to the graham crumb mixture and mix thoroughly until well combined.
  • Press the crumb mixture into the prepared pan and refrigerate.
  • In another bowl, make the frosting by beating together (with an electric mixer or by hand) the icing sugar, butter and lemon juice until creamy, thick and smooth.
  • Spread the frosting over the graham crumb layer then sprinkle with the extra coconut, pressing down slightly so it sticks to the frosting.
  • Place the pan back into the fridge for one hour or longer to set completely.
  • Cut into squares or bars.
  • Store in an airtight container in the fridge for up to 1 week or freeze for longer storage.
  • Wrap squares in waxed paper and tie with baker’s twine for gifting.

About Paula Roy

Welcome to my kitchen! I play with words and with food. I love simple dishes prepared with passion and am always seeking to find new methods to make food as fun and flavourful as possible. I'm also an enthusiastic explorer of faraway lands and cuisines.
This entry was posted in baking, Dessert, Edible Gifts and tagged , , , , , , , , , , , , , , , , , , . Bookmark the permalink.

3 Responses to No-bake lemon coconut squares

  1. Pingback: Edible gifts featured on Shepherd’s Fashions Coffee Talk | Constantly Cooking

  2. kg says:

    I also tried the same lemon squares from Vancouver! How would you compare the sweetness of your recipe compared to theirs?
    Thanks for the recipe! I will be making these for the holiday!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.