(514) 973-3060
The Finer Cookie Corporation

LEMON COCONUT BARS (GF)

 

June 19, 2016

SHARE:

Tangled, tousled and hand-shaped coconut macaroons charm and delight. But these Lemon Coconut Bars with Candied Kumquats thicken the plot for a more complex, chewy, sweet and sour experience. Lemony zest and lemon juice balance the lightly sweetened coconut. The poppy seeds and kumquats add surprise. A big bowl and spoon make these treats easy to mix, plus there's no gluten or added fat, so they're guilt-free.

A big shout out to ever-so beautiful food blog The Lemon Fire Brigade. Sarah has created a beautiful blog that inspired this post. Check out other great recipes of hers. You won't be disappointed.

The Finer Cookie is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for websites to earn advertising fees by advertising and linking to amazon.com. This post contains affiliate links, which means The Finer Cookie will receive a small commission if you make a purchase using this link. This modest income helps support the website.

Ingredients

Makes 12 bars or 24 cookies

Print Recipe

Grams

Ounces

Volume

LEMONY COCONUT BAR INGREDIENTS

CANDIED KUMQUATS

  • 1 cup kumquats, thinly sliced, seeds removed
  • 113 grams water
  • 50 grams sugar
  • pinch fine salt

LEMONY COCONUT BAR INGREDIENTS

CANDIED KUMQUATS

  • 1 cup kumquats, thinly sliced, seeds removed
  • 4 ounces water
  • 1.75 ounces sugar
  • pinch fine salt

LEMONY COCONUT BAR INGREDIENTS

CANDIED KUMQUATS

  • 1 cup kumquats, thinly sliced, seeds removed
  • 1/2 cup water
  • 1/4 cup sugar
  • pinch fine salt
Order now

Did you know we sell Finer Cookies?

Order now

Instructions

MISE EN PLACE LEMON COCONUT BARS

DIRECTIONS

  • Add the egg white mixture to the sugar and lemon.
  • Whisk vigorously to combine.
  • Add the shredded coconut and poppy seeds and mix well, using your hands if necessary.

Adding the coconut to the egg white mixture.
Adding the coconut to the egg white mixture.

FILLING THE MOLD

Macaroon batter distributed evenly.
Macaroon batter distributed evenly.

  • Once the molds are filled, tamp down the coconut mixture until it is firmly packed. The firmer you pack the coconut, the easier they will be to eat in small bites. If they aren't packed tightly enough, they might break coming out of the mold and will crumble when you try to bite into one.

Lemon macaroon tamped down firmly.
Lemon macaroon tamped down firmly.

MAKING TRADITIONAL MACAROONS

BAKING THE BARS

  • In a 350F oven, bake for 15-20 minutes, rotating mold or sheet halfway through baking.
  • The bars or macaroons should be golden around the edges.

Baked lemony coconut bars.
Baked lemony coconut bars.

  • Garnish each macaroon with some candied kumquats (recipe below) and more poppy seeds.
  • Serve warm or at room temperature.
  • Store in airtight container up to 1 week.

Sliced kumquats.
Sliced kumquats.

  • In a small saucepan, combine all ingredients over medium heat until water and sugar has simmered down and kumquats have become slightly translucent and tender, about 8 minutes or so.
  • The sugar should glaze each slice.

Candied kumquats.
Candied kumquats.

  • Serve with macaroons or refrigerate in an airtight container up to two weeks.
TAGS:  lemon   coconut   gluten free   kumquats       LABELS: Gluten Free  Low Sugar  Quick and Easy 

You may also like...

Carrot Cake Cookies

Strawberry Beijinhos de Coco - Coconut Truffle (GF)

Homemade Chocolate Wafer Cookies

Coconut Peanut Butter Clusters

Comments

6 Comments

Betsy @ Desserts Required   2017-01-04

I love all of the flavors you included in these perfect macaroons!

Kimberlie 2017-01-04

Thanks Betsy. Thanks for your comment!

Monica   2017-01-04

What a lovely dessert! I have friends with gluten sensitivity and always have something for them when they stop by. This is the perfect treat to offer with a cup of coffee or tea.

Kimberlie 2017-01-04

Yes, these macaroons are easy to enjoy. They aren't too sweet and would be perfect mid-day. Let me know if you try them.

Ninja Baker & Baking   2017-01-04

Stellar summer dessert, Kim...Your candied kumquats how-to make the task look doable...And your guilt-free gluten-free treats do indeed look and sound divine!

Kimberlie 2017-01-04

Thank you Ninja Baker!

Laura Dembowski   2017-01-04

I love coconut macaroons and the shape of these is so innovative and modern. I am also a huge fan of kumquats. It's hard to find nice ones but when I do, I snap them up.

Kimberlie 2017-01-04

I love kumquats too. I have a friend who lives in Arizona and when I visited her one spring, I found a kumquat tree in her backyard. All the fruit was perfectly ripe. I picked one for her and her eyes got really big. Anyway, I hope you try these macaroons. They're special.

Rick   2017-01-04

They certainly sing and hum along for me!

Kimberlie 2017-01-04

Great! You're a singing and humming kinda guy.

Karen   2016-12-26

I was lucky enough to be around when Kim was making these and I have to say they are by far the best macaroons I have tasted. Who else would take the time to candy kumquats! Yum

Kimberlie 2016-12-26

Hi Karen, Thanks so much for your visit that afternoon. Our lunch was great fun. We need to do this more often. You have to come more often cause you never know what's cooking here.

Leave a Comment

Your Email Address will not be published

LEMON COCONUT BARS (GF)

Makes 12 bars or 24 cookies

Ingredients

LEMONY COCONUT BAR INGREDIENTS

CANDIED KUMQUATS

  • 1 cup kumquats, thinly sliced, seeds removed
  • 113 grams water
  • 50 grams sugar
  • pinch fine salt
Instructions

MISE EN PLACE LEMON COCONUT BARS

DIRECTIONS

  • Add the egg white mixture to the sugar and lemon.
  • Whisk vigorously to combine.
  • Add the shredded coconut and poppy seeds and mix well, using your hands if necessary.

Adding the coconut to the egg white mixture.
Adding the coconut to the egg white mixture.

FILLING THE MOLD

Macaroon batter distributed evenly.
Macaroon batter distributed evenly.

  • Once the molds are filled, tamp down the coconut mixture until it is firmly packed. The firmer you pack the coconut, the easier they will be to eat in small bites. If they aren't packed tightly enough, they might break coming out of the mold and will crumble when you try to bite into one.

Lemon macaroon tamped down firmly.
Lemon macaroon tamped down firmly.

MAKING TRADITIONAL MACAROONS

BAKING THE BARS

  • In a 350F oven, bake for 15-20 minutes, rotating mold or sheet halfway through baking.
  • The bars or macaroons should be golden around the edges.

Baked lemony coconut bars.
Baked lemony coconut bars.

  • Garnish each macaroon with some candied kumquats (recipe below) and more poppy seeds.
  • Serve warm or at room temperature.
  • Store in airtight container up to 1 week.

Sliced kumquats.
Sliced kumquats.

  • In a small saucepan, combine all ingredients over medium heat until water and sugar has simmered down and kumquats have become slightly translucent and tender, about 8 minutes or so.
  • The sugar should glaze each slice.

Candied kumquats.
Candied kumquats.

  • Serve with macaroons or refrigerate in an airtight container up to two weeks.

KEEP UP TO DATE WITH OUR LATEST OFFERS & NEWS

0

$

View
The best artisanal handmade gourmet cookies online

Send love from anywhere to anywhere in Canada and the USA.

Keep up with latest news and promotions.
Sign up for our newsletter.

Choose your content