Lemon Bars & Coconut Macaroons – Oldies but Goodies

Another birthday for another friend this week. This person is also pregnant and is also one of the few lucky people I know that doesn’t have a strong addiction to chocolate. She is more of a fruity, coconut kind of gal, so I decided to whip up these classic recipes. I have never made both, but have eaten many in my time. I decided to make two treats because after my “Sweet Rice Soup” Disaster I have learned to have a Plan B when gift giving with food (Plan C is stopping at the grocery store and re-wrapping). The Lemon Squares (recipe below) turned out to be much easier then I thought and a nice refreshing change. The macaroons were another story. The first recipe I choose from my Cookie and Biscuit Bible was called Coconut Pyramids (High and pointy). I ended up with Coconut Coasters (flat and crisp). So I tried again with an original Coconut Macaroon recipe (even kicking in a little extra to get the organic coconut). The results turned out much better, but I still think I am going to leave the macaroon baking to the experts in Boston’s North End. Enjoy!

Lemon Squares

1/3 stick margarine
1/4 cup powdered sugar
Pinch of salt

2 slightly beaten eggs
1 cup sugar
1 tsp. baking powder
2 Tbsp. Flour
grated rind & juice from 1 lemon.

Cream margarine and powdered sugar together. Add 1 cup flour and salt gradually. Pat into 8 inch square pan. Bake at 350 degrees for 18 minutes. Crust should be light brown. Meanwhile, combine remaining ingredients. Pour over hot crust as soon as it comes out of the oven. Bake for 20 to 25 minutes until firm. Dust with powdered sugar. Let cool and cut.