Orange Coconut Bars

Perfect for a quick breakfast, after-school snack, or your after dinner dessert table, these orange coconut bars are deliciously satifying with a little citrus zing.

This recipe calls for orange juice and we've found that using fresh squeezed really makes a noticable difference in taste.

Definitely worth the extra few minutes it will take you to squeeze your own orange juice!

And, if you're interested in shredding your own coconut, you can can really brag about how homemade these bars really are.

Othwerwise, your favorite store-bought coconut will work just fine.

Remember when grating your orange peel, try to not include too much of the white pith because it is very bitter. Do your best to only grate the orange part of the peel.

Orange Coconut Bars

Orange Coconut Bars Recipe

1/2 cup all-purpose flour
1 cup granulated sugar
1/4 cup butter
1/2 cup finely chopped pecans
2 eggs, slightly beaten
2 tablespoons all-purpose flour
1 1/2 teaspoons finely shredded orange peel
3 tablespoons orange juice
1/4 teaspoon baking powder
1 cup shredded coconut

Preheat oven to 350F degrees and set aside an ungreased 8-inch square baking pan.
In a medium mixing bowl, stir together 1/2 cup flour and 1/4 cup of sugar.
Cut in the butter with a Pastry Blender until the mixture turns coarse and crumbly.
Stir in chopped pecans.
Press mixture evenly into pan.
Bake about 18 to 20 minutes or until crust is golden.
Meanwhile, prepare the topping. In a medium mixing bowl with an electric mixer on low speed, beat the remaining 3/4 cup sugar, eggs, 2 tablespoons flour, orange peel, orange juice and baking powder until combined.
Stir in the coconut.
Pour citrus topping over baked crust and then return pan to oven and bake about 20 minutes more, or until edges are lightly browned and center is set.
Cool pan completely on wire rack.
Cut cooled bars into desired size and shape.
Store remaining bars between layers of waxed paper in an airtight container.