Neiman Marcus Lemon Coconut Bars Recipe: Tropical Sunshine in Every Bite

Prep Time: 20 minutes
Cook Time: 45 minutes
Cool Time: 2 hours
Total Time: 3 hours 5 minutes
Servings: 24 bars
Calories: Approximately 220 calories per bar

Neiman Marcus Lemon Coconut Bars are the perfect balance of tangy and sweet—a buttery shortbread crust topped with a bright lemon custard layer and finished with toasted coconut. These elegant bars taste like sunshine and tropical beaches.

They’re sophisticated enough for fancy gatherings yet simple enough for weeknight dessert. One bite delivers the perfect combination of creamy, crunchy, tart, and sweet that keeps you reaching for just one more.

What Makes These Bars Special?

The three distinct layers create textural perfection. The shortbread base provides buttery crunch, the lemon filling is smooth and tangy, and the coconut topping adds sweet chewiness.

Fresh lemon juice and zest create an authentic citrus flavor that’s never artificial. The toasted coconut on top adds visual appeal and a hint of nutty flavor that complements the bright lemon beautifully.

Equipment Needed

• 9×13 inch baking pan
• Parchment paper
• Large mixing bowl
• Medium bowl
• Electric mixer or whisk
• Rubber spatula
• Measuring cups and spoons
• Zester or microplane
• Sharp knife

Ingredients You’ll Need

For the Shortbread Crust:

• 2 cups all-purpose flour
• ½ cup powdered sugar
• ¼ teaspoon salt
• 1 cup cold unsalted butter, cubed
• 1 teaspoon vanilla extract

For the Lemon Filling:

• 4 large eggs
• 1¾ cups granulated sugar
• ⅓ cup all-purpose flour
• ½ cup fresh lemon juice (about 3-4 lemons)
• 2 tablespoons lemon zest (about 2-3 lemons)
• ½ teaspoon baking powder
• ¼ teaspoon salt

For the Coconut Topping:

• 1½ cups sweetened shredded coconut
• 2 tablespoons butter, melted
• 2 tablespoons powdered sugar (for dusting)

Step-by-Step Instructions

Prepare Pan: Preheat oven to 350°F. Line a 9×13-inch baking pan with parchment paper, leaving overhang on two sides for easy removal. Lightly grease the parchment.

This makes removing and slicing bars simple and clean.

Make the Crust: In a large bowl, whisk together flour, powdered sugar, and salt. Add cold cubed butter and vanilla extract.

Using a pastry cutter, fork, or your fingers, work the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter throughout.

Press and Bake Crust: Press the mixture firmly and evenly into the bottom of the prepared pan. Use the bottom of a measuring cup to pack it down tightly.

Bake for 18-20 minutes until the crust is lightly golden around the edges. It should look set but not deeply browned.

Make Lemon Filling: While the crust bakes, whisk eggs in a medium bowl until smooth. Add granulated sugar and whisk vigorously for 1 minute until well combined and slightly thickened.

Add flour, lemon juice, lemon zest, baking powder, and salt. Whisk until completely smooth with no lumps visible.

Pour Filling: Remove the hot crust from the oven. Immediately pour the lemon filling over the hot crust, spreading evenly to all corners.

Working quickly prevents the crust from cooling too much. The hot crust helps the filling set properly.

Bake Filling: Return to the oven and bake for 20-22 minutes until the filling is set around the edges but still slightly jiggly in the center.

The filling will continue setting as it cools. Don’t overbake or it will become rubbery instead of creamy.

Add Coconut: Remove pan from oven. Immediately sprinkle the shredded coconut evenly over the hot lemon layer. Drizzle melted butter over the coconut.

Return to the oven for 5-7 minutes until the coconut turns golden brown. Watch carefully—the coconut can burn quickly.

Cool completely: Remove from oven and place on a wire rack. Let cool completely in the pan for at least 2 hours before cutting.

Rushing this step results in messy bars that fall apart. Patience ensures clean, beautiful cuts.

Cut and Dust: Using the parchment overhang, lift the entire slab out of the pan onto a cutting board. Use a sharp knife to cut into 24 bars.

Wipe the knife clean between cuts for the neatest edges. Dust the tops lightly with powdered sugar before serving.

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Ingredient Substitutions

Fresh Lemon Juice: Bottled works in a pinch, but fresh tastes significantly brighter and better.

Sweetened Coconut: Unsweetened coconut works—add 1 tablespoon sugar to the topping layer.

Powdered Sugar: Granulated sugar in the crust works but creates a slightly different texture—still delicious.

Unsalted Butter: Salted butter is fine—reduce added salt by half in both crust and filling.

All-Purpose Flour: Gluten-free 1:1 baking flour works for the gluten-free version.

Nutritional Information (Per Bar)

• Calories: 220
• Protein: 3g
• Carbohydrates: 30g
• Fat: 10g
• Saturated Fat: 7g
• Fiber: 1g
• Sugar: 20g
• Sodium: 75mg
• Cholesterol: 55mg

Note: Values are approximate based on 24 bars.

Tips for Success

Cold Butter for Crust: Cold butter creates the flaky, tender shortbread texture. Don’t let it soften before mixing.

Fresh Lemon Essential: Fresh juice and zest provide the vibrant, authentic lemon flavor that makes these bars special.

Hot Crust for Filling: Pour filling immediately over hot crust. This helps create distinct layers and a proper setting.

Don’t Overbake Filling: The center should still jiggle slightly when done. It firms up during cooling.

Watch the Coconut: Coconut goes from golden to burnt in seconds. Check frequently during the final bake.

Cool completely: Cutting warm bars creates a mess. Wait the full 2 hours for clean slices.

Sharp Knife: Wipe knife between cuts for neat, professional-looking bars.

Serving Suggestions

Afternoon Tea: Serve on a pretty platter with hot tea or coffee for an elegant afternoon treat.

Dessert Platter: Include on a dessert table alongside brownies and cookies for variety.

Picnic Perfect: These travel well to potlucks, picnics, and parties without melting or falling apart.

Gift Giving: Stack in a decorative tin lined with parchment for a beautiful homemade gift.

Brunch Star: Serve alongside fresh fruit and pastries for a special brunch spread.

Storage and Shelf Life

Room Temperature: Store in an airtight container for up to 3 days. Line layers with parchment to prevent sticking.

Refrigerator: Keep refrigerated for up to 1 week. The lemon filling stays fresher when chilled.

Freezer: Freeze in single layers separated by parchment for up to 3 months. Thaw in refrigerator overnight.

Individual Wrapping: Wrap bars individually in plastic wrap for easy grab-and-go treats.

Variations to Try

Lime Coconut: Replace lemon with lime juice and zest for a tropical lime version.

Meyer Lemon: Use Meyer lemons when in season for sweeter, more delicate citrus flavor.

Extra Coconut: Increase coconut to 2 cups for serious coconut lovers.

Macadamia Addition: Sprinkle ½ cup chopped macadamia nuts over coconut for extra crunch.

Raspberry Lemon: Dollop small amounts of raspberry preserves on the filling before baking.

Cream Cheese Swirl: Add small dollops of sweetened cream cheese to the filling and swirl.

Common Mistakes to Avoid

Warm Butter: Soft butter in the crust creates a greasy, tough texture instead of tender, crumbly shortbread.

Skipping Lemon Zest: Zest provides most of the lemon flavor. Don’t skip it, or bars will taste flat.

Overbaked Filling: Rubbery, tough filling results from overbaking. Remove while the center still jiggles slightly.

Cutting Too Soon: Warm bars fall apart and look messy. Always wait for complete cooling.

Burnt Coconut: Coconut burns quickly at high heat. Watch the final minutes carefully.

Thick Uneven Layers: Press crust firmly and evenly. Pour filling into all corners for uniform bars.

Frequently Asked Questions

Can I make these ahead of time?

Yes! These actually taste better the next day after flavors have melded. Make up to 3 days ahead and store refrigerated.

Why is my lemon layer rubbery?

Overbaking causes this. The filling should still jiggle slightly in the center when you remove it from the oven.

Can I use bottled lemon juice?

Fresh is strongly preferred for the best flavor. Bottled works in a pinch but won’t taste as bright.

How do I prevent soggy crust?

Bake the crust fully before adding filling, and pour filling immediately onto the hot crust for the best results.

Can I leave off the coconut?

Yes! Just dust with powdered sugar after cooling for classic lemon bars without the tropical twist.

My bars fell apart when cutting. Why?

They weren’t fully cooled, or the crust wasn’t pressed firmly enough. Cool completely and pack crust tightly.

Can I double this recipe?

Yes, but use two 9×13 pans. Don’t try to double in one larger pan—baking times will be off.

Do these need refrigeration?

Not required for 1-2 days, but recommended for longer storage. Refrigeration keepsthe lemon filling fresh.

Can I make these gluten-free?

Use 1:1 gluten-free flour blend in both crust and filling. Texture will be slightly different but still delicious.

How do I get clean cuts?

Use a sharp knife, wipe clean between cuts, and make sure bars are completely cooled before slicing.

Pure Sunshine on a Plate

Neiman Marcus Lemon Coconut Bars combine everything wonderful about citrus desserts with tropical coconut flair. The buttery crust, tangy lemon custard, and sweet toasted coconut create layers of flavor and texture that make these bars absolutely irresistible.

They look impressive but are surprisingly simple to make. Whether you’re bringing dessert to a gathering, treating yourself, or gifting homemade goodies, these bars deliver every time. Make a batch and watch them disappear—you’ll definitely want to double the recipe next time!