Ingredients
- 7 ounce Flaked coconut
- 1 c. Margarine or possibly butter softened
- 1/2 c. Brown sugar
- firmly packed
- 1 1/2 c. Quaker Oats
- uncooked (quick or possibly old-fashioned)
- 3/4 c. All-purpose flour
- 1/2 c. Minced nuts
- 3/4 tsp Grnd cinnamon
- 1/2 tsp Baking soda
- 8 ounce Non-dairy whipped topping thawed
- 16 ounce Lemon low-fat yogurt
- 2 tsp Grated lemon peel
Instructions
- Heat oven to 350 F. Place coconut in single layer in 13 x 9-inch baking pan.
- Bake 18 to 20 min or possibly till lightly toasted, stirring after 12 min.
- Cold completely; set aside.
- For crust, beat margarine and brown sugar till creamy.
- Add in dry ingredients; mix well.
- Reserve 1 c. coconut for topping; stir remaining coconut into oat mix.
- Press dough onto bottom of ungreased 13 x 9-inch baking pan.
- Bake 18 to 20 min or possibly till golden.
- Cold completely.
- For topping, combine all ingredients, spread proportionately over crust.
- Sprinkle with reserved coconut, pressing lightly.
- Cover; chill.
- Cut into squares, store covered in refrigerator.
← Back to all recipes