California Lemon Crunch Dessert
Crunchy toasted coconut and oat crust layered with a creamy lemon yogurt filling and topped with more golden coconut. A chilled, no-fuss dessert that cuts into tidy squares.
YIELD
15 servingsPREP
30 minCOOK
20 minREADY
50 minIf lemon bars and coconut macaroons had a love child, this would be it.
The crust is a crunchy, golden base of toasted coconut, oats, brown sugar, chopped nuts, and a touch of cinnamon, pressed into a pan and baked until fragrant. On top goes a billowy layer of lemon yogurt folded with whipped topping and fresh lemon zest. Then a final shower of toasted coconut gets pressed into the surface.
Chill it, slice it into squares, and serve straight from the fridge. Every bite gives you that satisfying crunch-to-cream contrast that keeps you reaching for just one more piece.
This is a fantastic make-ahead dessert for summer gatherings, backyard barbecues, or anytime you want something bright and citrusy without turning on the stove twice.
Pro Tips
- Toast the coconut in a single layer and stir it after 12 minutes. It goes from golden to burnt in seconds, so keep an eye on it.
- Let the crust cool completely before adding the topping. A warm crust will melt the whipped topping layer.
- Store leftovers covered in the fridge. The crust stays surprisingly crunchy for a couple of days.
Ingredients
Directions
Heat oven to 350℉ (180℃).
Place coconut in single layer in 13 x 9 inch baking pan.
Bake 18 to 20 minutes or until lightly toasted, stirring after 12 minutes.
Cool completely; set aside.
For crust, beat margarine and brown sugar until creamy.
Add dry ingredients; mix well. Reserve 1 cup coconut for topping; stir remaining coconut into oat mixture.
Press dough onto bottom of ungreased 13 x 9 inch baking pan.
Bake 18 to 20 minutes or until golden brown.
Cool completely.
For topping, combine all ingredients, spread evenly over crust.
Sprinkle with reserved coconut, pressing lightly.
Cover; chill. Cut into squares, store covered in refrigerator.
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