Wendy’s Lemony-Coconut Bar Cookies: A Sunshine-Kissed Delight

There are certain recipes that, when you first encounter them, feel like a warm hug from a dear friend. Wendy’s Lemony-Coconut Bar Cookies are precisely that for me. I remember the first time I made them, on a particularly gloomy afternoon that was begging for a splash of sunshine. The bright citrus aroma that filled my kitchen as they baked was a welcome antidote to the gray skies, and the first bite was pure bliss – a perfect balance of tangy lemon, sweet coconut, and a buttery, tender crumb. It’s a treat that transports me back to simpler times, a taste of pure, unadulterated joy that I’m thrilled to share with you.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 40-50 minutes (for the chewy, crunchy variation)
• Total Time: 1 hour 10 minutes – 1 hour 20 minutes
• Servings: 24-36
• Yield: 13×9 inch pan
• Dietary Type: Contains Gluten, Dairy, Eggs

Ingredients

This recipe is a delightful symphony of simple ingredients that come together to create something truly special.

For the Crust:

• 1 ½ cups all-purpose flour
• ⅓ cup white sugar
• ½ cup butter, softened

For the Filling:

• 2 large eggs, beaten until fluffy
• 6 tablespoons lemon juice
• 1 cup white sugar
• 2 tablespoons white flour
• ½ teaspoon baking powder
• ¼ teaspoon salt
• 1 cup flaked coconut

For the Lemony Glaze:

• 1 ½ cups confectioners’ sugar
• 2-3 tablespoons butter, melted
• 4-6 teaspoons lemon juice

Equipment Needed

While this recipe doesn’t require any fancy gadgets, a few key tools will ensure your success:

• 13×9 inch baking pan
• Medium mixing bowls
• Whisk
• Spatula or spoon
• Food processor (optional, but highly recommended for the crust)
• Cooling rack
• Sifter (for the confectioners’ sugar)

Instructions

Crafting these delightful bars is a straightforward process, but each step contributes to the final masterpiece.

1. Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). This ensures a consistent and even baking temperature from the start.

2. Prepare the Crust: In a medium-sized bowl, combine the 1 ½ cups of all-purpose flour and ⅓ cup of white sugar. Add the ½ cup of softened butter. Mix these ingredients together until the mixture resembles coarse crumbs or has a mealy appearance. A food processor makes this step incredibly easy and quick – simply pulse the dry ingredients with the butter until the desired texture is achieved. Alternatively, you can use your fingertips or a pastry blender to incorporate the butter into the dry ingredients.

3. Press the Crust into the Pan: Press the mealy crust mixture evenly into the bottom of an ungreased 13×9 inch baking pan. For easier removal and cleaner cuts later, I highly recommend lining your pan with aluminum foil or parchment paper. Ensure the foil or parchment paper goes up the entire side of the pan and overlaps the edges. This “sling” makes lifting the entire baked slab out of the pan a breeze.

4. First Bake of the Crust: Place the prepared pan into the preheated oven and bake for 15 to 20 minutes, or until the crust is golden brown. Keep an eye on it, as ovens can vary. You’re looking for a lovely, lightly toasted hue.

5. Prepare the Filling While the Crust Bakes: While the crust is in its first bake, begin preparing the vibrant filling. In a separate, medium-sized bowl, beat the 2 large eggs until they are fluffy. This incorporates air, which will contribute to the bar’s texture.

6. Add the Lemon and Sugar: Gently stir in the 6 tablespoons of lemon juice into the fluffy eggs.

7. Combine Dry Filling Ingredients: In another bowl, combine the 1 cup of white sugar, 2 tablespoons of white flour, ½ teaspoon of baking powder, and ¼ teaspoon of salt. Whisk these dry ingredients together thoroughly to ensure the baking powder and salt are evenly distributed.

8. Incorporate Dry Ingredients into Egg Mixture: Gradually whisk the dry filling ingredients into the egg and lemon juice mixture until well combined and smooth.

9. Add the Coconut: Stir in the 1 cup of flaked coconut into the filling mixture. Ensure it’s evenly distributed.

10. Pour Filling Over Baked Crust: Once the crust has finished its initial bake and is golden brown, carefully remove it from the oven. Pour the prepared filling mixture evenly over the hot, baked crust and spread it out to cover the entire surface.

11. Second Bake of the Bars: Return the pan to the oven and bake for an additional 25 to 30 minutes. You’ll know they are done when the center is set and the bars are golden brown around the edges. The filling should look opaque and firm to the touch.

12. Prepare the Lemony Glaze: While the bars are in their final bake, prepare the bright, tangy glaze. Sift the 1 ½ cups of confectioners’ sugar into a bowl. This prevents any lumps and ensures a smooth glaze. Add the 2-3 tablespoons of melted butter to the sifted sugar.

13. Achieve the Right Glaze Consistency: Begin adding the lemon juice by tablespoons, starting with 4 teaspoons. Stir the mixture until it reaches a pouring consistency – described as runny enough to pour over the bars, not thick like icing, but more like runny pancake batter. You might need to add another 1-2 teaspoons of lemon juice to achieve this perfect drizzling texture.

14. Glaze the Warm Bars: As soon as the bars come out of the oven, pour the prepared glaze over the entire surface of the warm bars. Use a spatula or the back of a spoon to spread it evenly, allowing it to drip down the sides.

15. Cool and Cut: Let the bars cool significantly before attempting to cut them. I find it best to let them cool completely on a wire rack. Once cooled, transfer the entire slab (using the foil or parchment sling) onto a cutting board. Cutting them on a board, rather than in the pan, usually results in neater edges.

Chef’s Note on Chewy & Crunchy Bars:

For those who, like myself, appreciate a chewier and crunchier texture, here’s a little secret: you can extend the second bake. If you prefer this texture, bake them quite a while longer the second time they are put into the oven, usually around 45 minutes or even longer. If you opt for this longer bake, I recommend reducing the oven temperature slightly, to say 300-325 degrees Fahrenheit (150-160 degrees Celsius), so they don’t brown too quickly. The result is a bar with a more pronounced chew and a delightful crunch.

Expert Tips & Tricks

• For the Crust: Using a food processor for the crust is a game-changer. It ensures perfect incorporation of the butter, leading to a tender and crumbly base. If you don’t have one, don’t worry; working the butter in with your fingertips or a pastry blender until it resembles coarse meal is still effective.
• Lemon Zest Power: For an even more intense lemony flavor, consider adding the zest of one lemon to the filling mixture along with the juice. This adds a fragrant depth that complements the tang beautifully.
• Glaze Consistency is Key: The description of the glaze as “runny pancake batter” is crucial. Too thick, and it won’t spread evenly. Too thin, and it might soak into the bars too much. Err on the side of slightly thinner, as it will thicken as it cools.
• Cutting with Ease: Chilling the bars for about 30 minutes in the refrigerator before cutting can make them firmer and easier to slice, especially if you prefer very clean, sharp edges. Use a sharp knife, and wipe the blade clean between cuts for the neatest results.

Serving & Storage Suggestions

These Lemony-Coconut Bar Cookies are incredibly versatile. They are perfect served at room temperature, making them an ideal accompaniment to a cup of coffee or tea for a delightful afternoon pick-me-up. They also shine at potlucks, picnics, or as a simple yet elegant dessert after a meal.

For storage, allow the bars to cool completely before covering. You can store them in an airtight container at room temperature for up to 3 days. If the weather is particularly warm or humid, or if you prefer them chilled, they can be stored in the refrigerator for up to 5 days. Reheating is generally not necessary, but if you wish to slightly soften them, a few seconds in a low-temperature oven or microwave can do the trick. They also freeze beautifully when wrapped tightly in plastic wrap and then placed in a freezer-safe container for up to 2 months. Thaw them overnight at room temperature.

Nutritional Information

Here’s an estimated breakdown of the nutritional content per serving, keeping in mind that variations in ingredient brands and exact measurements can affect these figures. This is based on roughly 36 bars.

Nutrient	Amount per Serving	% Daily Value
Calories	167.2 kcal
Calories from Fat
Total Fat	6.3 g	8%
Saturated Fat	4.1 g	20%
Cholesterol	30.3 mg	10%
Sodium	79.9 mg	3%
Total Carbohydrate	26.9 g	8%
Dietary Fiber	0.4 g	1%
Sugars	19.9 g	22%
Protein	1.6 g	3%

Note: % Daily Value is based on a 2,000 calorie diet.

Variations & Substitutions

While this recipe is fantastic as is, it’s also a wonderful canvas for creativity:

• Citrus Swap: If you’re not a huge fan of lemon, you can experiment with other citrus juices like lime or orange. A blend of lemon and lime would also be delightful.
• Coconut Variations: For a more intense coconut flavor, try adding toasted coconut flakes to the filling for an added layer of nutty sweetness.
• Vanilla Undertones: As suggested by a reader, try replacing half of the white sugar in the crust with brown sugar and add 1 teaspoon of vanilla extract. This variation yields a richer, chewier, and more complex flavor profile in the crust.
• Gluten-Free Option: For a gluten-free version, you would need to substitute the all-purpose flour in both the crust and filling with a good quality gluten-free all-purpose flour blend. Be aware that texture may vary slightly.

FAQs (Frequently Asked Questions)

Q: My crust seems too dry to press into the pan. What should I do?
A: If your crust mixture is too dry, it might be due to the humidity or the butter not being soft enough. You can add another tablespoon or two of softened butter, mixing until it just comes together. Be careful not to overmix.

Q: How can I ensure my glaze is the right consistency for pouring?
A: The key is gradual addition of the lemon juice. Start with the lower amount and add more, a teaspoon at a time, stirring well after each addition, until you reach the desired fluid, pourable consistency.

Q: Can I make these bars ahead of time?
A: Absolutely! These bars are excellent for making ahead. They can be baked, cooled, and glazed up to two days in advance and stored in an airtight container at room temperature.

Q: Why is the crust baked separately from the filling?
A: Pre-baking the crust helps to prevent it from becoming soggy when the wet filling is poured over it, ensuring a lovely, firm base for the bars.

Q: How do I achieve the chewier bar texture mentioned in the tips?
A: To get the chewier texture, you need to extend the second bake time to 45 minutes or longer and slightly lower the oven temperature to 300-325°F (150-160°C) to prevent over-browning.

Final Thoughts

Wendy’s Lemony-Coconut Bar Cookies are more than just a treat; they are an experience. They embody that wonderful feeling of home baking – simple, comforting, and bursting with flavor. Whether you’re seeking a bright burst of sunshine on a dreary day or a delightful addition to your next gathering, these bars are sure to please. I encourage you to give them a try, perhaps with a cup of freshly brewed Earl Grey tea or a chilled glass of lemonade. I’d love to hear about your baking adventures and any personal touches you add to this already wonderful recipe. Happy baking!