Easy 4-Ingredient Meyer Lemon Coconut Squares

meyer lemon, coconut squares, blue background
Easy No bake lemon coconut squares. Nut free, dairy free, kid approved.

Attention coconut lovers! Today I am sharing a quick and easy recipe I developed using only 4 ingredients. It’s so easy even a monkey can do it, which is good because some days I feel like I live with a bunch.  Finding recipes that are nutritious AND delicious for kids can be enough to drive you bananas, but this one has been a real crowd-pleaser with my gang, so it gets a double “opposable thumbs up” in my book!

I love coconut.  I use it every single day in some form or another.  I even use coconut oil instead of butter in most of my recipes, as it can be substituted perfectly with no measurement adjustments to the actual recipe.  Another fave fact about coconut oil: it works perfectly to remove waterproof eye makeup! (More on that in another post.)

Anyhoo, the dullness of winter has me craving fresh and light flavours at present, so I bought a bag of Meyer lemons with the intention of working on some new recipes this past week.  I love that this is a “no bake” recipe too. It only takes about 15 minutes to make from start to finish which means you can feel accomplished and still have time to catch up on Netflix.  Keep them in the fridge for an easy snack – I’d say they should keep for a few weeks there, but I doubt they will last that long if you have coconut lovers around!  Anyway, I hope you will enjoy this recipe as much as my family has – it was hard not to eat a few extra squares as I was taking the pictures!

Lemons and coconut squares

Lemon and coconut – such a bright and lively flavour combo!

Easy Meyer Lemon Coconut Squares

  • 1 Meyer Lemon (juice of and zest)

  • 1/4 tsp fine groundHimalayan sea salt
  • 1 cup coconut oil
  • 2-3 cups shredded, sweetened coconut
  1. Grease small pan or dish (no bigger than 9×9) with a small amount of coconut oil.
  2. Melt coconut oil in medium saucepan over low heat.  Add salt and stir until dissolved.  Remove from heat.
  3. Add lemon juice and give a quick stir.  Slowly add 2 cups shredded coconut until blended and liquid is mostly absorbed.  Set aside to cool 5 mins.
  4. Check consistency of mixture.  If it appears to be too runny, add more coconut and allow it to absorb oil for another minute or so.  If a spoonful of liquid appears to be floating around the edges still it will be ok.
  5. Transfer mix to greased pan, and pat down gently but firmly.  Cover pan with plastic wrap and put in the fridge to cool for 30 mins.
  6. Cut into small squares and keep in the fridge for up to 2 weeks.
Variations:

Keep in mind, that if lemon is not your thing, you could easily substitute lime, or perhaps a teaspoon of either vanilla or almond extract. I think these would also be great with a scoop of vanilla protein powder. If you want to cut out most of the sugar, substitute unsweetened coconut and add a few tablespoons of honey, maple or agave syrup instead.  Just check for sweetness as you go. Stevia would also work, but check your brand for recommended equivalence as many have varied concentrations.

Love coconut as much as I do?  Got an idea for a recipe?  Comment below and share away! Don’t forget to sign up for my blog newsletter as well.  I share lifestyle tips, recipes and stories all wrapped up in a workaholic’s sense of humour.

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