Lemon Coconut Oat Slice

Lemon coconut and oat slice squares stacked together on a plate.

This quick Lemon Coconut Oat Slice Recipe is crafted with plain biscuits, rolled oats, desiccated coconut, and sweetened with condensed milk, all topped off with a simple yet irresistible lemon icing!

Course Dessert

Cuisine Australian

Prep Time 20

Chill Time 1

Total Time 1 20

Servings squares

Calories 250kcal

Author Samantha Pickthall

Ingredients

Base

250 g Marie biscuits, or milk arrowroot biscuits
1 cup old-fashioned rolled oats
1/2 cup desiccated coconut
2 Tbsp lemon zest,
3/4 cup sweetened condensed milk
50 g butter, melted salted or unsalted
2 Tbsp freshly squeezed lemon juice,

Lemon Icing

2 cups (240g) icing sugar/powdered sugar
40 g butter, melted salted or unsalted
3 1/2 Tbsp freshly squeezed lemon juice,

US Customary - Metric

Instructions

Biscuit Base

Line Baking Pan: Line a 9 x 9 inch (22cm x 22cm) square baking pan with parchment paper. Set aside.
Crush Biscuits: In a high-speed food processor, crush biscuits to a fine crumb. Transfer to a large mixing bowl.
Combine Dry Ingredients: Stir through desiccated coconut, oats, and lemon zest into the biscuit crumbs.
Mix Wet Ingredients: Add condensed milk, melted butter, and lemon juice to the dry mixture. Use a wooden spoon or spatula to mix until well combined.
Press into Pan: Firmly press the mixture into the lined pan. Use the back of a spatula, a wooden spoon, or your hands to ensure the base is compact.
Chill: Place the pan in the refrigerator to chill while preparing the icing.

Lemon Icing

Sift Icing Sugar: Sift icing sugar into a medium-sized mixing bowl to ensure no lumps.
Add Butter and Lemon Juice: Pour in melted butter and start by adding 3 tablespoons of lemon juice. Whisk until the mixture is smooth and thick. If it's a bit too thick/dry, add the remaining half tablespoon of lemon juice. Keeping in mind different brands of icing sugar act differently, you can even start off by using 2 tablespoons lemon juice and add the third if needed.
Spread Icing: Evenly spread the icing over the chilled biscuit base.
Set in Refrigerator: Return the pan to the refrigerator for 1 hour, or until the icing sets. For quicker setting, you may chill it in the freezer.
Slice: Once set, remove the slice from the pan. Cut into squares or desired shapes and enjoy!

Notes

Store: In an airtight container, in the refrigerator for 1 week.

Freeze: You can freeze the slice for up to 3 months. Wrap individual slices or the entire batch securely in plastic wrap, then place in a freezer-safe bag or container. Thaw in the refrigerator overnight before serving.

Nutrition