And to start that out, here's the recipe of the goodies I made for you:
Naptime Chef's Glazed Lemon Coconut Squares
Bars:
4 oz (original recipe says 1 stick, which is 8 oz; I made it with 6 oz) unsalted butter, at room temperature, plus more as needed for the pan
11/2 cups plus 2 tablespoons all-purpose flour, sifted and divided, plus more as needed for the pan
11/2 cups packed light brown sugar, divided
2 large eggs, lightly beaten
11/2 cups sweetened shredded coconut
1/2 teaspoon baking soda
1/2 teaspoon vanilla extract (I might use lemon extract or even better 2 tablespoons lemon juice and 2 teaspoons lemon zest next time to up the lemon power)
1/4 teaspoon kosher salt
Glaze:
1 tablespoon unsalted butter, melted and cooled
1 cup confectioners' sugar
Juice of 1 medium lemon (or 3 tablespoons lemon juice)
1. Preheat the oven to 275ºF. Butter and flour a 13 x 9-inch baking dish and set aside.
2. To make the bars: In a mixing bowl, combine the butter, 11/2 cups flour, and 1/2 cup brown sugar and work together with your hands until a crumble begins to form. Press the dough into the bottom of the prepared baking pan and bake for 12 to 15 minutes, or until the edges are lightly browned.
3. While the crust is baking, make the filling: In a separate bowl, combine the eggs, remaining 1 cup brown sugar, coconut, the remaining 2 tablespoons of flour, baking soda, vanilla, and salt. Using a wooden spoon, stir the ingredients until everything is combined.
4. When the crust has finished baking, remove it from the oven and allow it to cool for 10 minutes. Increase the oven temperature to 350ºF.
5. Spread the coconut filling evenly over the cooled crust. Bake for 22 to 25 minutes, or until the coconut is golden brown and the top is set.
6. While the coconut filling is baking, make the glaze: In a small mixing bowl, whisk together the melted butter, confectioners' sugar, and lemon juice until completely smooth.
7. When the bars have finished baking, remove them from the oven and drizzle the top evenly with the glaze while the bars are still warm. The glaze will sink into the squares and seem to disappear from sight. This is exactly what you want!
8. Allow the bars to cool in the pan uncovered for 1 hour, then cover the pan with plastic wrap and refrigerate it for 2 hours, until they are set. Cut into 2-inch squares and serve.
Make-Ahead Tips: These are ideal to make at least a few hours before you want to serve them since they need time to cool and set. Once ready they travel very well and will stay fresh for several days in a sealed container in the refrigerator.
1 tablespoon unsalted butter, melted and cooled
1 cup confectioners' sugar
Juice of 1 medium lemon (or 3 tablespoons lemon juice)
1. Preheat the oven to 275ºF. Butter and flour a 13 x 9-inch baking dish and set aside.
2. To make the bars: In a mixing bowl, combine the butter, 11/2 cups flour, and 1/2 cup brown sugar and work together with your hands until a crumble begins to form. Press the dough into the bottom of the prepared baking pan and bake for 12 to 15 minutes, or until the edges are lightly browned.
3. While the crust is baking, make the filling: In a separate bowl, combine the eggs, remaining 1 cup brown sugar, coconut, the remaining 2 tablespoons of flour, baking soda, vanilla, and salt. Using a wooden spoon, stir the ingredients until everything is combined.
4. When the crust has finished baking, remove it from the oven and allow it to cool for 10 minutes. Increase the oven temperature to 350ºF.
5. Spread the coconut filling evenly over the cooled crust. Bake for 22 to 25 minutes, or until the coconut is golden brown and the top is set.
6. While the coconut filling is baking, make the glaze: In a small mixing bowl, whisk together the melted butter, confectioners' sugar, and lemon juice until completely smooth.
7. When the bars have finished baking, remove them from the oven and drizzle the top evenly with the glaze while the bars are still warm. The glaze will sink into the squares and seem to disappear from sight. This is exactly what you want!
8. Allow the bars to cool in the pan uncovered for 1 hour, then cover the pan with plastic wrap and refrigerate it for 2 hours, until they are set. Cut into 2-inch squares and serve.
Make-Ahead Tips: These are ideal to make at least a few hours before you want to serve them since they need time to cool and set. Once ready they travel very well and will stay fresh for several days in a sealed container in the refrigerator.
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