Saturday, May 15, 2010
Lime Coconut Bars
They remind me of tropical type bar with the lime and coconut. These are not ingredients that we have growing in Minnesota so they are a treat to have…especially the fresh lime juice. These were a twist on the traditional lemon bars, and such a delightful spring dessert.
Also shared this recipe as part of the 52 Weeks of Baking Swap on Swap-Bot.
Here's the recipe:
1 roll (16.5 ounces) refrigerated sugar cookie dough
1/3 cup flour
1 cup toasted coconut
2 cups sugar
5 large eggs
½ cup freshly squeezed lime juice
1 tablespoon grated lime zest
1 tablespoon grated lemon zest
1/3 cup flour
3 drops green liquid food color (optional)
Heat oven to 350 degrees. Line a 13” x 9” baking pan with foil, letting foil extend above pan at both ends. Coat foil with nonstick spray. Knead cookie dough with 1/3 cup flour and coconut until combined. Press dough evenly into bottom of prepared pan. Bake 15 minutes until golden; leave oven on.
Meanwhile, make topping. Whisk sugar, eggs, lime juice, lime zest, lemon zest, and 1/3 cup flour in large bowl until smooth. Stir in green food coloring, if desired. Pour over the hot crust. Bake 20 minutes until set. Cook in pan on wire rack.
Lift foil by ends to cutting board. Cut lengthwise into 4 even strips, then cut each crosswise into eighths to make 32 pieces. Dust with confectioners’ sugar before serving.
Bars can be refrigerated airtight with wax paper between layers for up to one week.