Lime Coconut Bars
These lime coconut bars feature a toasted coconut shortbread crust topped with a sweet-tart lime filling.
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Instructions
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Preheat the oven to 350 F.
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Toast coconut on a baking sheet for 8-10 minutes, stirring every 3-4 minutes, until light golden brown; cool completely.
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Cream butter and granulated sugar until light and fluffy. Mix in extracts, then add salt, flour, and cooled toasted coconut until just combined.
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Line a 9x13-inch pan with foil, extending up the sides, and spray with nonstick cooking spray. Press the dough evenly into the prepared pan.
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Bake the crust for 25-30 minutes at 350 F, until golden brown.
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While the crust bakes, whisk eggs, lime juice, sugar, and lime zest in a large bowl. Sift in flour and whisk until smooth. Optionally, add green food coloring and mix.
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Pour the filling over the hot baked crust. Reduce oven temperature to 325 F and bake for 25-30 minutes, until the center barely jiggles when tapped.
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Remove the pan from the oven, cool to room temperature, then refrigerate until thoroughly chilled.
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Lift the bars from the pan using the foil, cut into squares, and sprinkle with confectioners' sugar before serving. Store in an airtight container in the refrigerator.