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Coconut Lemon Crescent Bars

Another great recipe to make from refrigerated quick crescent dinner rolls.

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  • 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


  1. Heat oven to 375 degrees F.
  2. 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.
  3. Bake at 375 degrees for 5 minutes.
  4. Meanwhile, in medium bowl combine all filling ingredients; mix well. Pour over partially baked crust.
  5. Return to oven and bake for an additional 12 to 17 minutes or until lightly golden brown.
  6. Cool completely; cut into bars.

Yield: 36 bars

Posted by Annet222 at Recipe Goldmine June 1, 2001

Source: Lutheran Church Youth Cook Book