I have a couple of friends who don’t like chocolate. Weird, right? But I’m not sure which part is weirder – the fact that some people don’t like chocolate or that I can be friends with them!

Anyway, I was heading to a Christmas party where one of the hosts doesn’t eat chocolate. I was bringing a chocolate dessert for myself (well, I sorta shared it), and decided to bring this as well. It’s a simple recipe with great flavor, and despite its lack of chocolate I really enjoy it. It’s got a creamy lemon filling and a nice little crunch layer on top from the coconut. It’s quick to throw together and easy to take along!

Try it and let me know what you think!

Coconut Lemon Crescent Bars

from Pillsbury Best of the Bake-Off Cookbook, 1996

Stuff you need:
1 (8 oz.) can refrigerated crescent dinner rolls
1 cup sugar
1 cup flaked coconut
2 Tablespoons all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon grated lemon peel
1/4 teaspoon salt
2 Tablespoons lemon juice
2 Tablespoons margarine or butter, melted
2 eggs, slightly beaten

Now what?
Heat oven to 375F. Unroll dough into 2 long rectangles. Place in ungreased 13×9-inch pan; press over bottom and 1/2 inch up sides to form crust. Frimly press perforations to seal. Bake at 375F for 5 minutes.

Meanwhile, in medium bowl, combine all other ingredients; mix well. Pour over partially baked crust. Return to oven; bake an additional 12 to 17 minutes or until light golden brown. [Ovens vary so use the time indicated as a guide. I baked mine a few minutes longer than the recipe called for – until the center didn’t wobble too much when I shook the pan.] Cool completely. Cut into bars.

Yield: 36 servings (1 bar per serving)
Nutrition Per Serving: Calories 70; Protein 1 g; Carbohydrate 9g: Fat 3g: Sodium 80 mg