Lime And Coconut Crumble Bars Recipes

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COCONUT-LIME BARS



Coconut-Lime Bars image

Lime zest, shredded coconut, and macadamia nuts give these bar cookies a decidedly tropical bent. Wrapped and tied with a bow, they make excellent holiday gifts.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 1h

Yield Makes 2 dozen

Number Of Ingredients 10

1/2 cup (1 stick) unsalted butter, melted, plus more for baking pan
1/2 cup packed light-brown sugar
1 cup granulated sugar
3 large eggs
2 cups unbleached all-purpose flour (spooned and leveled)
1/2 teaspoon fine salt
1/2 cup chopped macadamia nuts
1 tablespoon finely grated lime zest
1/2 teaspoon pure vanilla extract
1 package (7 ounces) sweetened shredded coconut

Steps:

  • Preheat oven to 375 degrees. Butter a 9-inch square baking pan; line with parchment, leaving a 2-inch overhang on two sides. Butter parchment. In a large bowl, whisk butter, brown sugar, and 1/3 cup granulated sugar. Add 1 egg; whisk until smooth. Stir in 1 cup flour, salt, nuts, and lime zest. Spread batter in pan. Bake until top is set and very light golden, 15 to 18 minutes.
  • Meanwhile, in a medium bowl, whisk together 2/3 cup granulated sugar, 2 eggs, and vanilla. Reserve 1/2 cup coconut; stir remaining coconut and 1 cup flour into egg mixture. Gently spread over base; top with reserved coconut. Bake until golden and a toothpick inserted in center comes out with moist crumbs attached, 25 minutes. Let cool completely on a wire rack. Using parchment, lift cake from pan and cut into 24 bars.

Nutrition Facts : Calories 383 g, Fat 19 g, Fiber 2 g, Protein 5 g, SaturatedFat 11 g

DAIRY-FREE KEY LIME COCONUT BARS RECIPE BY TASTY



Dairy-Free Key Lime Coconut Bars Recipe by Tasty image

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

1 ½ cups walnuts, chopped
1 cup shredded coconut, or coconut flakes
1 cup pitted date
1 teaspoon vanilla extract
1 splash water
1 pinch sea salt
2 ¼ cups raw cashew
½ cup key lime juice
¼ cup maple syrup
2 tablespoons vanilla extract
lime zest
⅓ cup coconut oil
shredded coconut, or coconut flakes, for garnish

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

KETO COCONUT LIME BARS



Keto Coconut Lime Bars image

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

1 cup finely ground almond flour
¼ cup low-calorie natural sweetener (such as Swerve®)
2 tablespoons coconut flour
1 teaspoon lime zest
¼ teaspoon salt
3 tablespoons butter, softened
1 cup lime juice
½ cup coconut milk
½ cup low-calorie natural powdered sweetener (such as Swerve®)
1 tablespoon butter
1 teaspoon lime zest
5 large eggs, beaten
2 tablespoons unsweetened shredded coconut
½ tablespoon lime zest, or to taste

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

KEY LIME COCONUT BARS



Key Lime Coconut Bars image

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

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

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 LIME BARS



Coconut Lime Bars image

Time 40m

Number Of Ingredients 9

1 cup butter, room temperature
1/3 cup light brown sugar
2 cups all-purpose flour
zest of 1 lime
1/2 cup shredded coconut
1/8 teaspoon salt
Premade lime curd
powdered sugar
Lime wedges

Steps:

  • Preheat oven to 350*F Line a 9x13 baking dish with non-stick foil, folding up and over the edges. In a bowl mix together butter & brown sugar. Add flour, 1/2 lime zest, coconut and salt. Mix well. Press mixture into pan and bake for 10 minutes. When you remove crust from oven, top with premade lime curd, spread evenly over crust. Bake for 20 more minutes. Remove from oven and allow to cool completely. Refrigerate for 1 - 2 hours until set. Top with powdered sugar. Cut into bars and top each slice with a lime slice.

LEMONY COCONUT BARS



Lemony Coconut Bars image

These lemony and chewy bars make a refreshing addition to the holiday cookie tray. Try lime juice and zest for a zingy twist. -Nancy Zimmerman, Cape May Court House, New Jersey

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 2 dozen.

Number Of Ingredients 19

1/2 cup butter, softened
1/2 cup packed light brown sugar
1-1/2 cups all-purpose flour
FILLING:
2 large eggs
1 cup packed light brown sugar
1/2 teaspoon grated lemon zest
1/2 teaspoon vanilla extract
1/4 teaspoon lemon extract
2 tablespoons all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1-1/2 cups sweetened shredded coconut
1 cup chopped pecans or walnuts
GLAZE:
1 cup confectioners' sugar
1 tablespoon butter, melted
1/2 teaspoon grated lemon zest
3 tablespoons lemon juice

Steps:

  • Preheat oven to 350°. In a bowl, cream butter and sugar until light and fluffy, 5-7 minutes; gradually beat in flour, mixing well., Press onto bottom of a greased 13x9-in. baking pan. Bake until edges are golden brown, 8-10 minutes. Cool on a wire rack., For filling, in a large bowl, beat eggs, brown sugar, lemon zest and extracts until blended. In a small bowl, mix flour, baking powder and salt; stir into egg mixture. Stir in coconut and pecans. Spread over crust., Bake until golden brown, 17-20 minutes. Cool 10 minutes on a wire rack. Meanwhile, in a small bowl, mix glaze ingredients until smooth; drizzle over warm filling. Cool completely. Cut into bars.

Nutrition Facts : Calories 208 calories, Fat 10g fat (5g saturated fat), Cholesterol 27mg cholesterol, Sodium 96mg sodium, Carbohydrate 29g carbohydrate (21g sugars, Fiber 1g fiber), Protein 2g protein.

COCONUT LIME SQUARES



Coconut Lime Squares image

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

For crust
3/4 cup plus 2 tablespoons all-purpose flour
3/4 stick (6 tablespoons) cold unsalted butter, cut into bits
1/3 cup sweetened flaked coconut, toasted and cooled
1/4 cup confectioners' sugar
1/4 teaspoon salt
For custard
4 large eggs
1 cup granulated sugar
1/3 cup all-purpose flour
1/2 cup plus 2 tablespoons fresh lime juice (from about 5 limes)
1 tablespoon freshly grated lime zest (from about 2 limes)
1/3 cup sweetened flaked coconut, toasted and cooled

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.

VEGAN FROZEN COCONUT LIME BARS



Vegan Frozen Coconut Lime Bars image

Inspired by frozen Key lime pie, this simple summertime treat is for vegans and dairy-lovers alike. The no-bake graham cracker crust gets topped with softened store-bought, dairy-free ice cream mixed with shredded coconut and fresh lime juice for a dessert that's as easy to put together as it is delicious. Be sure to use unsweetened, finely shredded (also called desiccated) coconut for this recipe; regular shredded or flaked coconut will be too coarse.

Provided by Lidey Heuck

Categories     ice creams and sorbets, dessert

Time 4h

Yield 9 to 12 servings

Number Of Ingredients 8

Nonstick cooking spray
1 1/2 cups/180 grams graham cracker crumbs (from about 12 graham cracker sheets)
2 tablespoons granulated sugar
1/4 teaspoon kosher salt, plus more as needed
1/2 cup/45 grams unsweetened, desiccated coconut
1/3 cup plus 1 tablespoon/95 milliliters coconut oil, at room temperature
2 pints/1 liter coconut or vanilla flavored non-dairy ice cream (preferably a brand made with coconut milk)
2 limes, zested, plus 1 tablespoon freshly squeezed lime juice

Steps:

  • Spray a 9-by-9-inch pan with cooking spray and line with two overlapping sheets of parchment paper to create overhang on all sides.
  • Combine the graham cracker crumbs, sugar and salt in a medium bowl. Place the shredded coconut in a small skillet and toast over medium heat for about 3 minutes, tossing often, until light golden brown. Add half the coconut to the bowl with the graham cracker crumbs, reserving the other half for later.
  • Add the coconut oil to the graham cracker crumb mixture and toss with your hands until the crumbs are evenly moistened. Transfer to the prepared pan and press into an even layer, packing the crust lightly with the bottom of a measuring cup. Freeze for 30 to 45 minutes, until the crust is firm to the touch.
  • Meanwhile, allow the ice cream to sit at room temperature for 10 to 15 minutes, until slightly softened. Spoon the ice cream into a large mixing bowl and add the zest of 1 lime, the lime juice, the reserved toasted shredded coconut and a pinch of salt. Working quickly, mix with a spatula until combined and smooth.
  • Scrape the mixture onto the frozen crust and spread into an even layer using an offset spatula.
  • Cover the pan with plastic wrap and freeze until firm, at least 3 hours, or overnight.
  • To serve, lift the overhanging parchment paper to remove the bars and place on a cutting board. Zest the remaining lime over the bars, cut into squares and serve immediately.

COCONUT LIME BARS



Coconut Lime Bars image

Make and share this Coconut Lime Bars recipe from Food.com.

Provided by grandma2969

Categories     Bar Cookie

Time 1h

Yield 3 dozen, 36 serving(s)

Number Of Ingredients 9

1 cup butter, softened
1/4 teaspoon salt
1/2 cup powdered sugar
2 1/4 cups flour
4 large eggs, slightly beaten
1 tablespoon grated lime zest
5 tablespoons fresh lime juice
2 cups sugar
1 cup coconut

Steps:

  • Preheat oven to 350°.
  • Combine the butter, salt, powdered sugar and 2 cups of flour.
  • In a large bowl, mixing to make a soft dough.
  • Press evenly into an ungreased 13 x 9" baking pan.
  • Bake for 15-20 minutes or golden brown.
  • In a mixing bowl, combine eggs, lime zest, sugar and remaining 1/4 cup of flour in a bowl, blend till smooth.
  • Spoon over the crust.
  • Sprinkle the coconut over the lime mixture.
  • Reduce the oven temperature to 325°.
  • Bake for another 25 minutes or until firm.
  • Cool on wire rack about 1 hour and then cut into bars.

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From abountifulkitchen.com


COCONUT LIME BARS – BAKE DU JOUR
Toast the coconut flakes in a skillet or pan. Cook over medium heat until flakes are golden brown. Set aside in a small bowl to cool. Preheat oven to 350F and grease an 8×8 square baking pan with nonstick spray and/or parchment paper. In a large bowl, whisk together the flour, cooled coconut flakes, and powdered sugar.
From bakedujour.com


KEY LIME CRUMBLE COOKIE RECIPES ALL YOU NEED IS FOOD
Steps: Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. In small bowl, reserve 1 cup of the dry cake mix for the topping; set aside.
From stevehacks.com


COCONUT LIME BARS - A CLASSIC TWIST
2020-05-20 Instructions. Preheat oven to 350 degrees F. Grease a Nonstick 9” x 9” Square Pan (or 8×8 square pan) with baking spray, line with parchment paper and grease parchment with baking spray. In the bowl of a food processor, combine all the ingredients for the crust, except the butter. Pulse until well combined.
From aclassictwist.com


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