Bars - Heavenly Coconut Lemon

Prep Time

15 mins

Cooking Time

30 mins


16 bars


  •  1.5 cups coconut flour
  •  1/2 cup tapioca starch
  •  1.5 sticks grass-fed butter, at room temperature
  •  1/4 cup coconut sugar
  •  1/4 t sea salt

  •  4 large eggs (5 if using regular sized)
  •  1/3 cup lemon juice
  •  1 T lemon zest
  •  1/2 cup pure honey
  •  2 t tapioca starch
  •  1 cup unsweetened coconut flakes


  • Preheat oven to 350ºF and line a 9x13 baking sheet with parchment paper. In a large mixing bowl, combine ingredients for crust. Mix using a hand mixer or food processor until combined and crumbly.
  •  Press dough into baking sheet. Bake for 10-12 minutes until crust is just a light golden brown.
  •  While crust bakes, combine ingredients (except coconut flakes) for topping. Whisk until well combined.
  •  Pour topping onto crust and sprinkle with coconut flakes. Return to oven 20 minutes or until coconut is lightly toasted.
  •  Allow bars to cool at room temperature for 1 hour before slicing.


Nothing says “farewell summer” like these sweet and tangy dessert bars, bursting with fresh coconut and lemon flavors topped on a buttery coconut flour crust.

Nothing beats the flavor of fresh lemon juice in dessert recipes, so don’t buy the store bought stuff. Naturally sweet and chewy coconut flakes are sprinkled on top and baked to toasty perfection. Once out of the oven, let your lemon bars set for an hour before slicing so that the topping can set. The combination of buttery crust and tangy topping make for a mixture that dances on the taste buds.