Toasted Coconut Lime Bars
Creamy Toasted Coconut Lime Bars are like little key lime pies as a fun dessert bar! Tart and tangy lime, sweet shredded coconut and a buttery shortbread crust with macadamia nuts and lime zest make this tropical delight the perfect treat.
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Servings: 12 bars
Equipment
- parchment paper
Ingredients
Easy Shortbread Crust
- 1 cup all purpose flour
- ½ cup salted macadamia nuts, heaping
- ⅓ cup brown sugar
- 1 tablespoon lime zest (about 1 lime)
- 1.5 sticks butter, sliced into tablespoon-sized pats
Toasted Coconut Lime Filling
- 14 ounces sweetened condensed milk
- ⅓ cup freshly squeezed lime juice (about 3-4 small limes- see notes)
- ½ teaspoon pure vanilla extract
- 2.5 cups sweetened flaked coconut (divided into 2 cups & ½ cup)
- 1 tablespoon lime zest
- 3 large eggs, beaten
Instructions
- Preheat oven to 350° Fahrenheit. Line a 9x9 baking pan with parchment paper.
- In a food processor, pulse flour, macadamia nuts, brown sugar and lime zest until nuts are coarsely ground. Add butter and pulse again until mixture is like wet sand. Press mixture evenly into bottom of lined 9x9 pan and bake for 15-20 minutes or until crust is golden brown and set like a soft cookie.
- While crust is baking, in a large bowl, whisk together condensed milk, lime juice, vanilla extract. Whisk in beaten eggs, then fold in 2 cups flaked coconut and ½ of the lime zest. Set aside. Toast the remaining ½ cup coconut.
- Pour coconut lime filling over warm crust. Top with toasted coconut and remaining lime zest. Gently press into filling. Bake again for another 15-20 minutes or until filling is set. Remove from oven and allow to cool. Filling will continue to set as the dessert cools.
- Slice into squares and serve.