Toasted Coconut Lime Bars (Print Version)
# Ingredients:
→ Easy Shortbread Crust
01 -
1 cup all-purpose flour
02 -
½ cup salted macadamia nuts, heaping
03 -
⅓ cup brown sugar
04 -
1 tablespoon lime zest (about 1 lime)
05 -
1.5 sticks butter, sliced into tablespoon-sized pats
→ Toasted Coconut Lime Filling
06 -
14 ounces sweetened condensed milk
07 -
⅓ cup freshly squeezed lime juice (about 3-4 small limes)
08 -
½ teaspoon pure vanilla extract
09 -
2.5 cups sweetened flaked coconut (divided into 2 cups and ½ cup)
10 -
1 tablespoon lime zest
11 -
3 large eggs, beaten
# Instructions:
01 -
Preheat oven to 350° Fahrenheit. Line a 9x9 baking pan with parchment paper.
02 -
In a food processor, pulse flour, macadamia nuts, brown sugar, and lime zest until nuts are coarsely ground. Add butter and pulse again until the mixture resembles wet sand. Press mixture evenly into the bottom of the lined 9x9 pan and bake for 15-20 minutes or until the crust is golden brown and set like a soft cookie.
03 -
In a large bowl, whisk together condensed milk, lime juice, and vanilla extract. Whisk in beaten eggs, then fold in 2 cups of flaked coconut and ½ of the lime zest. Set aside. Toast the remaining ½ cup of coconut.
04 -
Pour the coconut lime filling over the warm crust. Top with toasted coconut and remaining lime zest. Gently press into the filling. Bake again for another 15-20 minutes or until the filling is set. Remove from oven and allow to cool.
05 -
Filling will continue to set as the dessert cools. Slice into squares and serve.