Yield: 12 bars
Creamy Key Lime Coconut Bars
Ingredients
- 1/3 cup brown sugar
- 7/8 cup unbleached AP flour
- 1 1/2 cup shredded sweetened coconut, toasted*
- 1/4 tsp. salt
- 1/4 tsp. vanilla or coconut extract
- 1/4 cup 1/2 stick unsalted butter, cut into cubes
- Filling:
- 1 8 oz. package cream cheese, low-fat is fine, softened
- 1 3/4 cups sugar
- pinch of salt
- 3 tbsp unbleached AP flour
- 4 large eggs
- 1/2 cup Key Lime juice- from about 24 Key Limes, or regular lime juice
- zest of a lime
Instructions
- Preheat oven to 350. Line a 9x9 or 8x8 square pan with parchment paper using two long pieces criss-crossed with a couple of inches of over-hang. This will allow you to easily lift the bars out.)
For the Crust:
- Combine all the crust ingredients in a medium sized mixing bowl or in the bowl of a food processor. Mix or process until mixture is crumbly. Set aside 1/2 cup of the crumbs and press the remaining crumbs into the bottom of the pan.
- Bake about 15 minutes, until it's golden brown.
For the Filling:
- In a medium sized bowl, beat the cream cheese until soft. Add the sugar and salt and beat util 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 and zest mixing util smooth. Pour onto the crust.
- Bake the bars for 15 minutes.
- Remove bars from oven and sprinkle top with reserved crumbs and bake an additional 15 minutes or until bars are set around the edges but still slightly wobbly in the middle.
- Remove from oven and let cool at room temp. for 1 hour.
- For easiest slicing, refrigerate for several hours. (I recommend overnight)
Notes
* To toast coconut, place on a cookie sheet and spread in a single layer. Bake in a 325 oven for 8 to 10 minutes or longer until the coconut is golden brown. I'd recommend checking it after 5 minutes and stirring it a bit so the edges don't burn.)
Nutrition Information:
Serving Size:
12 gramsAmount Per Serving: Unsaturated Fat: 0g