- 1/2 cup butter (no substitutes), softened
- 1 cup sugar
- 1 egg
- 1/4 cup molasses
- 2 1/4 cups all-purpose flour
- 1 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- FILLING:
- 1/2 cup sugar
- 1/4 cup lemon juice
- 1 tablespoon grated lemon peel
- 1 tablespoon butter (no substitutes)
- 2 eggs
- 1/8 teaspoon salt
- 1 cup flaked coconut
- In a mixing bowl, cream butter and sugar. Beat in egg and molasses. Combine flour, cinnamon, baking soda and salt; gradually add to creamed mixture and mix well. Refrigerate for 2 hours or overnight. For filling, in a saucepan, combine sugar, lemon juice, peel, butter, eggs and salt. Cook and stir over low heat until thickened, about 10 minutes. Remove from the heat; stir in coconut. Cool slightly; chill. Divide dough into fourths. Roll each portion into a 15-in. x 3-1/2-in. rectangle. Spread 1/4 cup filling off-center down each rectangle. Bring long edges together over filling; seal edges. Cut into 1-1/2-in. bars; place on ungreased baking sheets. Bake at 350 degrees F for 12-15 minutes or until edges are lightly browned. Cool for 2 minutes; remove to a wire rack to cool completely.