Put The Lime In The Coconut Bars Recipes

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.

COCONUT LIME BARS

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.

PUT THE LIME IN THE COCONUT

Steps:

• Add all ingredients, except coconut flakes and honey, in a cocktail shaker with ice. Pour honey onto a plate. Lay out coconut on a plate. Dip the rims of chilled glasses into honey and roll in coconut. Shake and pour into chilled martini glasses to serve.
• Note: For a non-alcoholic version, omit the vodka and the banana Schnapps and substitute the ice with 1 banana. Puree the mixture in a blender.

LIME COCONUT BARS

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.

COCONUT LIME BARS

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.

PUT THE LIME IN THE COCONUT CAKE

Steps:

• Preheat oven to 350 degrees F and grease and flour 2 (9-inch) cake pans.
• In an electric mixer or using a hand beater, cream butter and sugar until fluffy. Add coconut oil and eggs 1 at a time. In a mixing bowl or on a sheet of parchment paper, combine flour, salt, baking soda and powder. To mixer add coconut milk and flour to creamed mixture alternately, beginning and ending with flour. Pour batter into prepared pans and bake for 25 to 28 minutes. Allow to cool 10 minutes then unmold onto rack(s) over a sheet pan and allow to cool completely.
• For Glaze: In a medium bowl combine sour cream or yogurt, sugar, lime zest and juice, coconut milk, shredded coconut.
• With a bamboo skewer, poke holes in cake and spread glaze on both sides of both cakes. Cover with plastic wrap, chill until ready to frost cake.
• In an electric mixer or using a hand mixer beat together the butter, shortening, and cream cheese until well blended and fluffy. Add the powdered sugar gradually at low speed. Beat in coconut milk and vanilla. Frost cake. Coat top and sides with shredded coconut.

PUT THE LIME IN THE COCONUT COCKTAIL

Steps:

• Add all ingredients, except coconut flakes and honey, in a cocktail shaker with ice.
• Pour honey onto a plate.
• Lay out coconut on a plate.
• Dip the rims of chilled glasses into honey and roll in coconut.
• Shake and pour into chilled martini glasses to serve.
• NOTE: For a non-alcoholic version, omit the vodka and the banana Schnapps and substitute the ice with 1 banana. Puree the mixture in a blender.

VEGAN FROZEN COCONUT LIME BARS

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.