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Coconut Lime Bars Recipe

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4.4 from 13 reviews

These Coconut Lime Bars feature a buttery coconut crust topped with a tangy lime filling and finished with toasted coconut. This refreshing dessert combines tropical coconut flavors with bright, zesty lime, perfect for a summery treat or anytime you want a burst of citrus and sweetly toasted coconut in every bite.

  • Total Time: 3 hours (including cooling and chilling time)
  • Yield: 16 bars

Ingredients

For the Toasted Coconut Topping

  • ½ cup sweetened flaked coconut

For the Crust

  • 1 cup all-purpose flour
  • ¼ cup powdered sugar
  • ½ cup sweetened flaked coconut
  • 6 tablespoons melted salted butter
  • ½ teaspoon vanilla bean paste

For the Filling

  • 3 large eggs, room temperature
  • 1 cup granulated sugar
  • 3 tablespoons all-purpose flour
  • ½ cup fresh lime juice, room temperature
  • Green and yellow food coloring, optional

Instructions

  1. Preheat Oven and Prepare Dish. Preheat oven to 350°F. Line an 8x8x2-inch glass or ceramic baking dish with parchment paper on the bottom and up the sides to easily lift out bars later.
  2. Make the Toasted Coconut Topping. Heat ½ cup sweetened flaked coconut in a small pan over medium-low heat, stirring frequently, until lightly golden brown but still with some white patches. Remove immediately to a plate to cool. This toasted coconut will be sprinkled on the bars after baking.
  3. Make the Crust. In a large bowl, combine 1 cup flour, powdered sugar, ½ cup sweetened flaked coconut (not toasted), melted butter, and vanilla bean paste until a slightly crumbly dough forms similar to cookie dough. Press the dough evenly into the bottom of the prepared baking dish using your hands or the back of a spoon or measuring cup.
  4. Bake the Crust. Bake the crust in the preheated oven for 18 to 20 minutes until edges start turning golden brown. Remove from oven and allow to cool for 30 minutes.
  5. Prepare the Filling. In a separate bowl, whisk together eggs, granulated sugar, 3 tablespoons flour, and lime juice until fully combined. Add 1 drop green and 1 drop yellow food coloring if desired for a subtle green color.
  6. Add Filling and Bake Again. Pour the lime filling evenly over the cooled crust. Return the baking dish to the oven and bake for an additional 20 to 25 minutes until the filling is set and does not jiggle when gently shaken.
  7. Add Topping and Cool. Remove the baking dish from oven, sprinkle toasted coconut evenly over the top, and place on a wire rack to cool completely to room temperature (about 1½ hours).
  8. Chill and Serve. Refrigerate the bars for at least 2 hours to fully set. Lift the bars out using the parchment paper, remove the paper, cut into 16 squares, and serve chilled for best texture and flavor.

Notes

  • Toasting the coconut requires close attention to prevent burning; it should be lightly golden with some white spots remaining.
  • Using parchment paper on all sides of the baking dish helps to easily lift the bars out and create clean cuts.
  • Chilling the bars is essential for the filling to set properly and to make cutting easier without crumbling.
  • Food coloring is optional and can be adjusted to attain a lime-green hue or omitted altogether for a natural appearance.
  • Room temperature eggs and lime juice ensure a smooth filling and even baking.
  • These bars are best served chilled but can be stored in the refrigerator for up to 4 days.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://iamstarved.com/coconut-lime-bars-recipe/