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California Lemon Crunch Dessert

Yields:15 servings
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Recipe Cooking TimePreparation30 minutes
Cooking20 minutes
Ready In50 minutes
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Ingredients

Crust
7 ounces coconut flaked
1 cup margarine or butter, softened
1/2 cup brown sugar firmly packed
1 1/2 cups oats, quick cooking or old-fashioned, uncooked
3/4 cup flour, all-purpose
1/2 cup nuts chopped
3/4 teaspoon cinnamon ground
1/2 teaspoon baking soda
Topping
8 ounces whipped topping, prepared thawed
16 ounces yogurt, low-fat lemon
2 teaspoons lemon zest grated

Directions

Heat oven to 350 F.

Place coconut in single layer in 13 x 9 inch baking pan.

Bake 18 to 20 minutes or until lightly toasted, stirring after 12 minutes.

Cool completely; set aside.

For crust, beat margarine and brown sugar until creamy.

Add dry ingredients; mix well. Reserve 1 cup coconut for topping; stir remaining coconut into oat mixture.

Press dough onto bottom of ungreased 13 x 9 inch baking pan.

Bake 18 to 20 minutes or until golden brown.

Cool completely.

For topping, combine all ingredients, spread evenly over crust.

Sprinkle with reserved coconut, pressing lightly.

Cover; chill. Cut into squares, store covered in refrigerator.

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Member Review

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Sugar Cookies

These are truly a great sugar cookie. I had decorated them and everyone at the party that they were delicious.
 
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