Lamington Bars

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"Australia's famous Lamingtons are squares of sponge cake that are first dipped in chocolate glaze and then in coconut. This cookie version's inside is denser and loaded with toasted almonds."
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servings 360 cals
Serving size has been adjusted!

Original recipe yields 24 servings



  • Calories:
  • 360 kcal
  • 18%
  • Fat:
  • 14.9 g
  • 23%
  • Carbs:
  • 55.3g
  • 18%
  • Protein:
  • 4.6 g
  • 9%
  • Cholesterol:
  • 39 mg
  • 13%
  • Sodium:
  • 142 mg
  • 6%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  1. Preheat oven to 375 degrees F (190 degrees C). Grease 10 X 15 inch jelly roll pan. Place a 22 inch length of waxed paper lengthwise in pan. Smooth paper so it conforms to pan, allowing excess to hang over ends of pan. Butter the waxed paper.
  2. In a medium bowl, combine flour, baking powder and salt, set aside.
  3. In a large mixing bowl, beat butter, sugar and vanilla until light and fluffy. Add eggs one at a time, beating well after each addition.
  4. Stir in flour mixture 1/2 cup at a time, blending well after each addition. Stir in chopped nuts. Spread evenly in prepared pan.
  5. Bake 10 - 15 minutes, or just until a toothpick inserted in the center comes out clean. Holding ends of waxed paper, lift cookie base out of pan and place on rack. Cool.
  6. To prepare Glaze: In a large bowl, whisk together powered sugar and cocoa until no lumps remain. Add vanilla and 4 tablespoons milk. Add enough of the remaining milk to make a smooth, creamy glaze of medium consistency.
  7. Line a large baking sheet with waxed paper. Place coconut on a large plate. Cut cookie base in 48 (1 1/4 X 2 1/2 inch) strips.
  8. Use a fork to spear cookie rectangles; dip into chocolate glaze, allowing excess to drip back into bowl. Place chocolate dipped cookie on plate of coconut; use 2 forks to turn cookie so that all sides are coated. Place on prepared baking sheet and refrigerate until glaze is set. Store in airtight container at room temperature one week; freeze for longer storage.


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great recipe all the family loved them.i left out the member with nut alergies.i made a second batch and dipped them in seedless strawberry jam and they where great too.try this a...

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