Coconut Lemon Crescent Bars
|Title:||Coconut Lemon Crescent Bars|
Source: Lutheran Church Youth Cook Book
Another great recipe to make from refrigerated quick crescent dinner rolls.
1 (8 ounce) can Pillsbury refrigerated quick crescent dinner rolls
1 cup granulated sugar
1 cup flaked coconut
2 tablespoons flour
1/2 teaspoon baking powder
1/2 teaspoon grated lemon peel
1/4 teaspoon salt
2 tablespoons lemon juice
2 tablespoons butter, melted
2 eggs, slightly beaten
Heat oven to 375 degrees F.
Unroll dough into 2 long rectangles. Place in ungreased 13 x 9-inch pan; press over bottom and 1/2-inch up sides to form crust. Firmly press perforation to seal. Bake at 375 degrees for 5 minutes.
Meanwhile, in medium bowl combine all filling ingredients; mix well. Pour over partially baked crust. Return to oven and bake for an additional 12 to 17 minutes or until lightly golden brown. Cool completely; cut into bars.
Makes 36 bars.