COCONUT KEY LIME BARS
Tangy, tart, creamy and luscious!
Provided by Tricia
Categories Dessert
Time 1h30m
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F. Lightly spray an 8x8-inch baking pan with vegetable cooking spray. Line the pan with parchment paper long enough to create a sling, coming up and over the sides of the pan.
- Place the coconut in a small nonstick skillet over medium-low heat. Toast the coconut, stirring frequently, until light golden brown. Remove the coconut from the skillet to a medium mixing bowl and set aside.
- Add the flour, sugar, salt and butter to the bowl of a food processor. Process just until the mixture resembles coarse sand. Do not over-mix or allow the mixture to come together like dough. Pour the crust mixture into the bowl with the toasted coconut and mix to blend. The mixture will be dry.
- Pour the crust mixture into the prepared pan and spread evenly. Press the mixture firmly compressing the crust. Place the unbaked crust in the freezer for 15 minutes.
- Remove the crust from the freezer and bake until light golden brown, about 20 - 25 minutes. Set aside. Reduce the oven temperature to 300°F.
- While the crust is baking, prepare the filling. In a medium mixing bowl whisk the eggs until blended. Add the sugar, flour and cornstarch and whisk until combined. Add the key lime juice and whisk again until smooth. Pour the filling over the warm baked crust and immediately place in the 300°F oven and bake for 25-30 minutes or until the center does not jiggle when tapped. Cool completely on a wire rack then refrigerate for at least 2 hours before cutting.
- Remove the coconut key lime bars from the pan using the parchment to lift onto a cutting board. Run a very sharp, thin knife under hot running water then carefully dry the blade. This will give you razor sharp cuts for a beautiful presentation. Repeat until the bars are cut.
- Garnish with a dusting of powdered sugar and/or a dollop of lightly sweetened cream, toasted coconut and key lime wedges and serve.
Nutrition Facts : Calories 318 kcal, Carbohydrate 51 g, Protein 4 g, Fat 11 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 93 mg, Sodium 75 mg, Fiber 1 g, Sugar 39 g, UnsaturatedFat 4 g, ServingSize 1 serving
KEY LIME COCONUT BARS
These bars are topped with toasted coconut and lime zest.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 24
Number Of Ingredients 8
Steps:
- 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.
- In a large mixing bowl, combine flour and sugar, and add half the toasted coconut. Using 2 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.
- 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.
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.
LIME COCONUT BARS
Lime coconut bars have a shortbread crust made with toasted coconut and a delicious sweet-tart lime filling on top.
Provided by Elizabeth LaBau
Categories Dessert
Time 1h25m
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 F. Place the coconut on a rimmed baking sheet and toast it for 8 to 10 minutes, stirring every 3 to 4 minutes until it is a light golden brown. Cool completely.
- Use an electric mixer to cream together the butter and granulated sugar until light and fluffy. Add both extracts; then with the mixer on low, add the salt, flour, and toasted coconut. Finish mixing by hand, stirring with a spatula and scraping down the bottom and sides of the bowl well.
- Line a 9 × 13-inch pan with foil so that it extends up the sides and spray the foil with nonstick cooking spray. Scrape the dough into the pan and press it into an even layer.
- Bake the crust for 25 to 30 minutes at 350 F, until it's golden brown on top. While the crust is baking, prepare the filling so it's ready to go as soon as the crust is done.
- In a large bowl, whisk together the eggs, lime juice, sugar, and lime zest. Sift the flour on top of the egg mixture and whisk it in as well. Add a drop of green food coloring, if you want to use it, and whisk it in. Add a few more, if necessary, until you get a light green color you like. Go slowly-it is easy to add more coloring, but impossible to remove it if you accidentally add too much.
- When the crust is done baking, slide the rack partway out of the oven. Pour the filling over the hot crust and slide it back into the oven. Reduce the temperature to 325 F and bake for 25 to 30 minutes. The bars are done when the center barely jiggles when you tap the pan.
- Once done, remove the pan from the oven and let it cool until it reaches room temperature. After the bars are at room temperature, refrigerate them until completely cold. To cut, remove the bars from the pan using the foil as handles and cut into small squares using a large sharp chef's knife. Sprinkle the top with confectioners' sugar before serving. Store lime coconut Bars in an airtight container in the refrigerator for up to a week.
Nutrition Facts : Calories 388 kcal, Carbohydrate 60 g, Cholesterol 124 mg, Fiber 1 g, Protein 5 g, SaturatedFat 8 g, Sodium 110 mg, Sugar 43 g, Fat 15 g, ServingSize 16 squares, UnsaturatedFat 0 g
COCONUT KEY LIME CHEESECAKE BARS RECIPE - (4.5/5)
Provided by á-24577
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F. Line a 9x9 inch pan with foil and lightly spray with oil. Mix the graham cracker crumbs, sugar, and coconut together with melted butter. Press firmly into the bottom of the pan. In the bowl of a standing mixer with the paddle attachment, whip the cream cheese and sugar together until smooth. Mix in the lime juice and whipping cream. Mix in the eggs one at a time until combined. Pour over crust and bake for 22-24 minutes until center is set. Let cool in pan on a cooling rack for 1 hour and then refrigerate at least 3 hours before cutting. Serve garnished with whipped cream, coconut, lime zest, and lime slices. NOTES *You can toast coconut on a baking sheet in a 350 degrees F for 5-8 minutes.
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.
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
DAIRY-FREE KEY LIME COCONUT BARS RECIPE BY TASTY
Here's what you need: walnuts, shredded coconut, pitted date, vanilla extract, water, sea salt, raw cashew, key lime juice, maple syrup, vanilla extract, lime zest, coconut oil, shredded coconut
Provided by Crystal Hatch
Categories Desserts
Yield 16 servings
Number Of Ingredients 13
Steps:
- The night before you intend to make your key lime bars, place cashews in a bowl of water and let soak overnight.
- Add walnuts, coconut, dates, vanilla extract, water, and salt to a food processor or blender and pulse until sticky mounds begin to form.
- Press the crust into an 8x8-inch (20x20-cm) freezer-safe, parchment paper-lined pan.
- Drain the cashews well and add to the food processor. Blend until smooth.
- Scrape down the sides of the processor and add lime juice, maple syrup, vanilla extract, and lime zest.
- Blend until smooth, adding the coconut oil halfway.
- Spread the mixture on top of your crust and garnish with more lime zest and coconut.
- Cover with foil and freeze for 3 hours or until set.
- Remove from freezer, slice, and serve.
- Enjoy!
Nutrition Facts : Calories 240 calories, Carbohydrate 20 grams, Fat 17 grams, Fiber 2 grams, Protein 3 grams, Sugar 13 grams
KEY LIME BARS IN COCONUT CRUST
Make and share this Key Lime Bars in Coconut Crust recipe from Food.com.
Provided by ratherbeswimmin
Categories Bar Cookie
Time 1h25m
Yield 24 bars
Number Of Ingredients 12
Steps:
- Preheat oven to 350°; lightly grease a 9x3 inch baking pan.
- Make the crust: combine all crust ingredients in a food processor; process until the mixture is crumbly.
- Set aside 1 cup of the crumbs; press the remaining crumbs into the bottom of the prepared pan.
- Bake the crust for 16-18 minutes, until it is golden brown.
- Make the filling: In a bowl, beat the cream cheese until soft.
- Add in the sugar and salt; beat until well blended.
- Stir in the flour, then beat in the eggs one at a time, beating well after each addition.
- Stir in the lime juice, mixing until smooth; pour the filling onto the crust.
- Bake the bars for 15 minutes; sprinkle with reserved crumbs and bake 10 more minutes, or until set around the edges but still slightly wobbly in the middle.
- Remove from the oven and cool at room temperature for 1 hour.
- For easiest slicing, refrigerate for several hours.
Nutrition Facts : Calories 239.6, Fat 11, SaturatedFat 7.4, Cholesterol 55.8, Sodium 121.4, Carbohydrate 33.1, Fiber 0.7, Sugar 24.6, Protein 3.1
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