Macadamia Coconut Lime Bars Recipes

COCONUT MACADAMIA BARS

Steps:

• Place the butter in an 8-in. square microwave-safe dish. Cover and microwave on high until melted, about 30 seconds. Stir in cracker crumbs and sugar; press firmly onto the bottom of the dish. Microwave, uncovered, on high for 1 minute. Cool for 5 minutes., In a small bowl, combine 1 cup coconut, milk and nuts; spoon over the crust. Microwave, uncovered, on high for 1-1/2 minutes or until heated through., In a microwave, melt chips and shortening; stir until smooth. Quickly pour over coconut mixture; spread evenly. , Toast remaining coconut if desired; sprinkle over the top. Cool on a wire rack; cut into bars.

COCONUT-LIME BARS

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.

KETO COCONUT LIME BARS

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.

MACADAMIA-COCONUT LIME BARS

Steps:

• In a food processor, combine the flour, confectioners' sugar, nuts and lime zest; cover and process until nuts are finely chopped. Add the butter; pulse just until mixture is crumbly., Press into an 8x4-in. loaf pan coated with cooking spray. Bake at 350° for 20-22 minutes or until golden brown. , In a small bowl, whisk the egg, sugar, coconut, lime juice, flour, lime zest and baking powder until blended. Pour over hot crust. Bake 20-22 minutes longer or until light golden brown. Cool on a wire rack. Dust with confectioners' sugar. Cut into bars.

CHEWY COCONUT MACADAMIA BARS

Steps:

• Preheat oven to 350° F. and butter a 13- by 9-inch baking pan.
• Make shortbread layer:
• In a food processor pulse shortbread ingredients until mixture just forms a dough. Pat dough evenly onto bottom of pan and bake 20 minutes, or until pale golden.
• Make topping while shortbread is baking:
• In a large saucepan melt butter over low heat and remove pan from heat. Whisk in brown sugar until dissolved and whisk in coconut cream, heavy cream, and lemon juice until combined well. Stir in flaked coconut and nuts.
• Pour topping over shortbread. Reduce temperature to 325° F. and bake confection until top is golden and center is bubbling, 45 to 50 minutes. Cool confection completely in pan on a rack and cut into bars. Bars may be made ahead and kept, wrapped well, chilled 4 days or frozen 3 weeks. Serve bars chilled or at room temperature.

MACADAMIA AND COCONUT BARS

Steps:

• Wet inside of a 13" x 9" pan; line with aluminum foil. Butter the foil.
• Place pan in freezer or refrigerator.
• Beat butter until soft.
• Add 1/2 cup of the brown sugar; beat until well-mixed.
• Beat in 1 egg and 1/4 teaspoon salt.
• Beating on low speed, add 1-1/4 cups flour and beat only until incorporated.
• Place mixture by very small spoonfuls all over bottom of cold pan.
• With floured fingertips, carefully, patiently, and slowly spread the dough in an even layer all over bottom of pan, re-flouring fingertips often.
• Bake at 350 degrees Fahrenheit until set, about 15 minutes.
• Remove pan from oven and let stand.
• Do not turn off oven.
• Shake nuts gently in a wide strainer to remove excess salt; set aside.
• Sift together the 2 Tablespoons flour, pinch salt and baking powder; set aside.
• Beat remaining 2 eggs and remaining 1 cup brown sugar until thoroughly mixed.
• Beat in sifted ingredients.
• Gently stir in 1 -1/2 cup coconut (reserve remaining coconut) and nuts.
• Place mixture by tablespoons evenly over top of bottom layer.
• With the bottom of a spoon spread into a smooth very thin layer.
• Sprinkle with remaining 1 cup coconut.
• Bake at 350 degrees Fahrenheit, reversing pan front to back once during baking, until top is richly browned and toothpick inserted in middle comes out clean, about 25 minutes.
• Cool.
• Cover with a cookie sheet and turn upside down.
• Remove pan and carefully peel off the foil.
• Cover with wax paper and another cookie sheet or cutting board and turn upside down again, leaving cake right-side up.
• Refrigerate for a few hours or more or place in freezer for about 1 hour.
• Cut into 32 even bars.
• Wrap each bar in either clear cellophane or wax paper, or place bars in airtight container with wax paper between layers.