I love digging up old recipes from my Mom’s recipe box. This is one that I pulled out a few years ago and have made several times. A dense lemon coconut topping is baked on top of a brown sugar shortbread crust, creating a bar cookie that is the perfect balance of sweet and tart. I made these this spring for my friend’s virtual bake sale to benefit a charity. Since then I’ve received several emails from friends and readers saying they’ve made them and loved them as well. So far I’ve heard that they’ve been taken to new parents, served at buffets, summer picnics and school bakes sales. Where will you serve them?
For Recipe Please visit The Naptime Chef