Like Lemon? Like Coconut? You'll love these lemon coconut bars....

Two of my favorite flavors in one easy dessert.... so delicious too!

And easy to make?  Oh yes, another of my favorite things.... homemade desserts that are super easy to make and taste fabulous!

The shortbread crust comes together very easily, just make sure the butter is really cold.  I cube it first thing and place in the freezer while I get all of the other ingredients together.

Here's the recipe, it comes from a friend Nancy, who found it on Pinterest.

For the Crust Ingredients: 2 cups unbleached or all-purpose flour 1 cup butter, very cold & cubed 1/2 cup confectioners sugar Instructions: Preheat oven to 350 degrees F. Crust: Place all ingredients into a food processor and pulse for 10-20 seconds, or until the butter is pea-sized.  Mine took about 30 seconds. Pour crust mixture into a sprayed 9" x 13" baking pan. Place a piece of wax paper over the mixture and press until even and firm. Tip: Cover with wax paper (to keep it off your hands) and press until even and firm. Place in a preheated 350 degrees F oven and bake for 15 minutes. Note: Crust will not be completely baked. For the Lemon Coconut Filling Ingredients: 3 large eggs 1 1/2 cups granulated sugar 1 teaspoon baking powder 1/4 teaspoon salt 1/3 cup fresh or concentrated lemon juice (approximately juice of 2 lemons) 1 tablespoon lemon zest (I used the zest of 2 lemons) 3/4 cups coconut (I used sweetened) Instructions: Place all ingredients, except for the coconut into a mixing bowl. Beat on low until blended and then on medium speed for 3 minutes. Pour the filling over the hot crust and sprinkle the bars with coconut. Place in the preheated 350 degrees F oven and bake for an additional 20-25 minutes, or until the filling doesn't jiggle and the coconut is light golden brown. I sprinkled with confectioners sugar.