COCONUT-KEY LIME SQUARES
It's a new twist on the classic lemon bar: A light, extra-tart Key lime filling on a shortbread crust laced with coconut and white chocolate.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h30m
Yield Makes 64 bars
Number Of Ingredients 11
Steps:
- Crust: Preheat oven to 400 degrees. Lightly butter an 8-inch square baking pan. Line bottom and 2 sides of pan with parchment, leaving a 1-inch overhang; lightly butter the parchment.
- Combine flour, brown sugar, and salt in a food processor, and pulse a few times to combine. Add butter, and pulse until largest pieces are the size of peas. Add coconut and white chocolate, and pulse a few more times, just until mixture holds together. Transfer mixture to pan, and pack down firmly with the bottom of a measuring cup. Bake until crust is deep golden brown, 18 to 20 minutes. Remove from oven, and reduce heat to 300 degrees.
- Filling: Whisk together eggs and granulated sugar in a bowl, then whisk in flour. Gently stir in lime juice (do not whisk or stir vigorously or batter will become foamy).
- Pour filling over hot crust, and bake until filling is set, about 15 minutes. Let cool completely on a wire rack.
- Run the tip of a knife along the 2 sides of the pan not lined with parchment, then remove from pan by lifting with parchment overhang. Transfer to a cutting board, dust with confectioners' sugar, and cut into 1-inch squares.
COCONUT LIME SQUARES
Categories Citrus Egg Dessert Bake Lime Coconut Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes sixteen 2-inch squares
Number Of Ingredients 13
Steps:
- Make crust:
- Preheat oven to 325°F. and butter and flour an 8-inch square baking pan, knocking out excess flour.
- In a bowl blend together with fingertips flour, butter, coconut, confectioners' sugar, and salt until mixture resembles coarse meal. Pat mixture into prepared pan and bake in middle of oven 25 to 30 minutes, or until golden brown.
- Reduce oven temperature to 300°F.
- Make custard:
- In a bowl whisk together eggs and granulated sugar until combined well and stir in flour, lime juice, and zest.
- Pour mixture over crust and bake in middle of oven 20 minutes. Top custard with coconut and bake 5 to 10 minutes more, or until just set. Cool confection in pan on a rack and chill 1 hour.
COCONUT LIME BARS
Make and share this Coconut Lime Bars recipe from Food.com.
Provided by grandma2969
Categories Bar Cookie
Time 1h
Yield 3 dozen, 36 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°.
- Combine the butter, salt, powdered sugar and 2 cups of flour.
- In a large bowl, mixing to make a soft dough.
- Press evenly into an ungreased 13 x 9" baking pan.
- Bake for 15-20 minutes or golden brown.
- In a mixing bowl, combine eggs, lime zest, sugar and remaining 1/4 cup of flour in a bowl, blend till smooth.
- Spoon over the crust.
- Sprinkle the coconut over the lime mixture.
- Reduce the oven temperature to 325°.
- Bake for another 25 minutes or until firm.
- Cool on wire rack about 1 hour and then cut into bars.
KETO COCONUT LIME BARS
These keto lime bars are a tangy treat sure to satisfy your sweet tooth! Keep refrigerated. Garnish each piece with a small lime wedge, if desired.
Provided by France C
Categories Desserts Cookies Bar Cookie Recipes
Time 50m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.
- Combine almond flour, sweetener, coconut flour, lime zest, and salt in a large bowl. Mix thoroughly. Cut in butter with a fork until combined and no lumps remain. Press crust mixture down into the prepared baking dish.
- Bake in the preheated oven until lightly browned, 10 to 15 minutes. Set aside.
- Whisk lime juice, coconut milk, sweetener, butter, and zest in a medium saucepan over medium heat. Mix until sweetener is dissolved; do not let boil. Add beaten eggs slowly, a little at a time, whisking constantly until mixture is foamy and airy and starts to thicken, 5 to 10 minutes. Remove filling mixture from heat and spread evenly over the crust.
- Bake in the preheated oven until filling is set in the middle, 10 to 15 minutes.
- Toast shredded coconut in a small skillet over medium heat until lightly browned, 2 to 3 minutes. Sprinkle coconut and lime zest topping over the bars. Let cool and refrigerate completely before cutting into bars.
Nutrition Facts : Calories 160.3 calories, Carbohydrate 17.8 g, Cholesterol 87.7 mg, Fat 13.8 g, Fiber 2.1 g, Protein 5.4 g, SaturatedFat 5.9 g, Sodium 106.9 mg, Sugar 1 g
COCONUT - LIME SQUARES
Make and share this Coconut - Lime Squares recipe from Food.com.
Provided by evelynathens
Categories Dessert
Time 1h
Yield 16 squares
Number Of Ingredients 13
Steps:
- For crust: Preheat oven to 325F.
- Butter and flour an 8-inch square baking pan, knocking out excess flour.
- Blend together with fingertips flour, butter, coconut, confectioners sugar and salt until mixture resembles coarse meal.
- Pat mixture into prepared pan and bake in middle of oven 25-30 minutes, or until golden-brown.
- Reduce oven temperature to 300F.
- Make filling: Whisk together eggs and sugar until combined well and stir in flour, lime juice and zest.
- Pour filling mixture over crust and bake in middle of oven for 20 minutes.
- Top custard with coconut garnish and bake 5-10 minutes longer, or until just set.
- Cool on rack and chill 1 hour.
- Cut into 16, 2-inch squares.
VEGAN FROZEN COCONUT LIME BARS
Inspired by frozen Key lime pie, this simple summertime treat is for vegans and dairy-lovers alike. The no-bake graham cracker crust gets topped with softened store-bought, dairy-free ice cream mixed with shredded coconut and fresh lime juice for a dessert that's as easy to put together as it is delicious. Be sure to use unsweetened, finely shredded (also called desiccated) coconut for this recipe; regular shredded or flaked coconut will be too coarse.
Provided by Lidey Heuck
Categories ice creams and sorbets, dessert
Time 4h
Yield 9 to 12 servings
Number Of Ingredients 8
Steps:
- Spray a 9-by-9-inch pan with cooking spray and line with two overlapping sheets of parchment paper to create overhang on all sides.
- Combine the graham cracker crumbs, sugar and salt in a medium bowl. Place the shredded coconut in a small skillet and toast over medium heat for about 3 minutes, tossing often, until light golden brown. Add half the coconut to the bowl with the graham cracker crumbs, reserving the other half for later.
- Add the coconut oil to the graham cracker crumb mixture and toss with your hands until the crumbs are evenly moistened. Transfer to the prepared pan and press into an even layer, packing the crust lightly with the bottom of a measuring cup. Freeze for 30 to 45 minutes, until the crust is firm to the touch.
- Meanwhile, allow the ice cream to sit at room temperature for 10 to 15 minutes, until slightly softened. Spoon the ice cream into a large mixing bowl and add the zest of 1 lime, the lime juice, the reserved toasted shredded coconut and a pinch of salt. Working quickly, mix with a spatula until combined and smooth.
- Scrape the mixture onto the frozen crust and spread into an even layer using an offset spatula.
- Cover the pan with plastic wrap and freeze until firm, at least 3 hours, or overnight.
- To serve, lift the overhanging parchment paper to remove the bars and place on a cutting board. Zest the remaining lime over the bars, cut into squares and serve immediately.
COCONUT-LIME BARS
Lime zest, shredded coconut, and macadamia nuts give these bar cookies a decidedly tropical bent. Wrapped and tied with a bow, they make excellent holiday gifts.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h
Yield Makes 2 dozen
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees. Butter a 9-inch square baking pan; line with parchment, leaving a 2-inch overhang on two sides. Butter parchment. In a large bowl, whisk butter, brown sugar, and 1/3 cup granulated sugar. Add 1 egg; whisk until smooth. Stir in 1 cup flour, salt, nuts, and lime zest. Spread batter in pan. Bake until top is set and very light golden, 15 to 18 minutes.
- Meanwhile, in a medium bowl, whisk together 2/3 cup granulated sugar, 2 eggs, and vanilla. Reserve 1/2 cup coconut; stir remaining coconut and 1 cup flour into egg mixture. Gently spread over base; top with reserved coconut. Bake until golden and a toothpick inserted in center comes out with moist crumbs attached, 25 minutes. Let cool completely on a wire rack. Using parchment, lift cake from pan and cut into 24 bars.
Nutrition Facts : Calories 383 g, Fat 19 g, Fiber 2 g, Protein 5 g, SaturatedFat 11 g
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