No-Bake Lemon Coconut Squares

Every summer, it feels like there is a week when the weather is just so warm that I can’t even think of turning on the oven. I have posted a number of no-bake cookies, and I often have my eye out for new ideas. Our weather was crazy the past week or so (110+ yikes!) and it was pretty miserable in the house. The power went out for a while, too, but we were able to escape the heat for a while. Thankfully, it has cooled down since to get some things done around the house. In fact, sometimes it seems almost too cool!

These lemon coconut squares likely contain ingredients that you have on hand. I simple picked up a lemon and I was good to go. This recipe uses a portion of a can of sweetened condensed milk, so now I need to find another recipe that also uses a partial can. I think the recipe was originally a British recipe, as it calls for desiccated coconut. It’s different than American coconut, as it isn’t sweetened, it’s drier, and is more finely ground. If you can’t find desiccated coconut, American coconut will work, just pulse it in the food processor before using it so that it will be more finely ground.

I do appreciate no-bake cookies that don’t require you to stand over the stove for an extended period of time, as that can be as warm as turning on the oven. These squares are mix and refrigerate, which is simple. I used one bowl and beater, just giving it a quick wipe with a paper towel between making the base and the frosting. These squares have a lovely lemon flavor, and the graham cracker/coconut base is firm yet soft. These are different no-bake, but really excellent! You could likely change up the flavors to fit your tastes, but you can’t go wrong with lemon!

No-Bake Lemon Coconut Squares
2 1/3 cups graham cracker crumbs
1 cup finely shredded/desiccated coconut
Zest of one lemon
1/2 cup butter, melted
1/2 cup sweetened condensed milk

2 cups powdered sugar
3 tablespoons butter, room temperature
3 tablespoons lemon juice
Additional coconut

Line an 8” square pan with foil and spray the foil with non-stick cooking spray.

In a large mixer bowl, combine the graham cracker crumbs, coconut, and lemon zest; stir to combine. Add the melted butter and sweetened condensed milk and mix on low until thoroughly combined. Press the mixture evenly into the bottom of the prepared pan. Place the pan in the refrigerator.

In the same mixer bowl, combine the powdered sugar, butter, and lemon juice. Mix on low until the frosting is creamy. If it is too thin, add additional powdered sugar. Spread the frosting on the graham cracker base and then sprinkle with additional coconut, pressing down slightly to adhere.

Refrigerate the bars for several hours, until completely set. When ready, remove from the pan and cut into squares.

Recipe from Constantly Cooking