Key Lime Coconut Bars by Mandy L.

25 09 2008

I tend to fancy myself an addict of desserts. I certainly do not discriminate on any type. Its something about sugar that gives me a wicked sweet tooth. Pastry and baking seem to be theraputic in my opinion. I’m always online searching for new recipes, or scouring Chicago haunts that have decadent sweets. I am really anxious to visit such places like Tru, although I have to save a little cash before spending some there. Their desserts are so precise and appealing to the eye.

I recently came across a naughty, yet simplistic goodie. Key lime coconut bars. I know, I know, it’s typically considered something to be served in the summertime. But hey, it’s still nice weather outside, and well, why not? Right?

The recipe and preparation are easy to follow…..

Key Lime Coconut Bars

Makes 2

-1 cup shredded sweetened coconut

-1 1/2 cups all-purpose flour

-1/2 cup confectioners’ sugar, plus more for dusting tops

-6 large egg yolks

-10 tablespoons unsalted butter, cut in small pieces

-2 cans (14 ounces) sweetened condensed milk

-4 teaspoons grated key lime or regular lime zest, plus more for garnish (optional)

-1 cup key lime or regular lime juice

  1. Preheat the oven to 350 degrees. Spread coconut on a rimmed baking sheet, and toast until golden brown, 6 to 8 minutes, tossing every 2 minutes to ensure even browning. Remove from oven; transfer to a plate to cool.
  2. In a large mixing bowl, combine flour and sugar, and add half the toasted coconut. Using two knives or a pastry cutter, cut the butter into the flour-coconut mixture until it resembles coarse meal. Pat mixture into a 9-by-13-inch pan, and bake until golden, 20 to 25 minutes. Allow to cool slightly.
  3. Meanwhile, beat together egg yolks and condensed milk with a whisk until thick. Gradually beat in lime zest and juice. Pour into cooled crust, sprinkle with remaining toasted coconut, and bake until just hot, 6 to 8 minutes. Cool completely, then chill until ready to serve. Cut into six 2 1/3-inch rows; cut rows on a diagonal to form diamonds. Before serving, sprinkle with confectioners’ sugar, and garnish with lime zest, if desired.





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