Lemon Cookies with Coconut and Chocolate
Prep Time
20 minutes
Porties
Serveert 30
Niveau
Easy
Looking for a treat that’s rich, creamy, and refreshingly light? These no-bake lemon coconut cookie bars strike the perfect balance. With a soft biscuit base, silky white chocolate ganache, and a zesty swirl of lemon curd, every bite is a burst of sunshine. The fresh lemon flavor cuts through the sweetness, making them ideal for spring, summer—or whenever you’re craving something bright and uplifting. Best of all? No oven needed. Just chill, slice, and enjoy!
Ingrediënten
Let the ganache cool before mixing with the cookies. If it’s too warm, the cookies will go soggy and you won’t get a firm texture. Wait until it’s at room temperature but still spreadable.
Place a sheet of plastic wrap over the dough and press it down with your hands or a glass. This gives you a smooth surface without sticky fingers.
Use chocolate you enjoy.
Let it set for long enough. At least 4–5 hours is needed, but overnight in the fridge gives the best result and makes cutting easier.
Use a hot knife to cut. Dip your knife in hot water, dry it off, then slice (repeat for each cut). This gives clean edges and prevents the topping from crumbling.
Looking for a treat that’s rich, creamy, and refreshingly light? These no-bake lemon coconut cookie bars strike the perfect balance. With a soft biscuit base, silky white chocolate ganache, and a zesty swirl of lemon curd, every bite is a burst of sunshine. The fresh lemon flavor cuts through the sweetness, making them ideal for spring, summer—or whenever you’re craving something bright and uplifting. Best of all? No oven needed. Just chill, slice, and enjoy!
Stappenplan
1 Roughly chop the Maria biscuits and place them in a large bowl. The pieces don’t need to be uniform, but make sure there are no whole biscuits left. |
2 Heat the heavy cream until just below boiling point. Remove from heat and add the white chocolate (250 g). Let sit for 1 minute, then stir until smooth. Let it cool slightly. |
3 Add the grated coconut, lemon curd (50 g), and cooled ganache to the crushed biscuits. Mix until fully combined. |
4 Spread the cookie dough mixture into a baking dish or mold lined with parchment paper. Press down firmly using the back of a spoon or your hands. Tip: use a sheet of plastic wrap to press it down evenly and smoothly. |
5 Melt the white chocolate (150 g) using a double boiler. |
6 Pour the melted chocolate evenly over the cookie dough. |
7 Immediately dot the top with lemon curd (30 g). Use a skewer or toothpick to create a marbled pattern. Let it set in the fridge for 4–5 hours, preferably overnight. |
8 Cut into squares and serve. |
