| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Bars, Cookies | 3 | Dozen bars | |
INGREDIENTS
| 8 | oz | Refrigerated crescent dinner rolls |
| 1 | c | Sugar |
| 1 | c | Flaked coconut |
| 2 | tb | Flour |
| 1/2 | ts | Baking pw |
| 1/2 | ts | Lemon zest |
| 1/4 | ts | Salt |
| 2 | tb | Lemon juice |
| 2 | tb | Butter or margarine; melted |
| 2 | Eggs; slightly beaten |
INSTRUCTIONS
1. Unroll dough into 2 long rectangles. Place in ungreased 13"x9" pan. Press over bottom and 1/2" up sides to form crust. Firmly press perforations to form seal. Bake at 375F for 5 mins. 2. Meanwhile, in medium bowl, combine all remaining ingredients. Pour over partially baked crust. Return to oven and bake an additional 12-17 mins until light golden. Cool completely before cutting. My notes: Try greasing or spraying pan - mine stuck a bit. Light and refreshing addition to a tray of heavy sweets. Per bar: 70 calories, 3g fat (39% CFF) 80 mg sodium Contributor: "Best of the Bakeoff" Pillsbury Posted to recipelu-digest Volume 01 Number 456 by Cathleen <catht@interlog.com> on Jan 05, 1998
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