Recipe for Coconut Lemon Crescent Bars


    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.