|Tart and Sweet Key Lime Coconut Bars|
For dessert, who doesn't love a tart and sweet cookie bar overloaded with coconut and a dusting of powdered sugar snow?! Originally, I came up with this one for a Jimmy Buffet concert tailgate. I jazzed up a traditional lemon bar and turned it more tropical, more Parrothead! It works well for every occasion, not just a Buffet concert! And so, it turned up at the retirement party, too.
Key Lime Coconut Bars
- 2 cups flour (I use Jules' gluten-free to make this GF)
- 1/2 cup powdered sugar
- 1 cup butter, room temperature
- 4 large eggs
- 2 cups sugar
- 4 tablespoons flour (to make this GF, use gluten-free flour as above)
- 1/2 teaspoon baking powder (to make this GF, be sure your baking powder is gluten-free)
- 5 tablespoons lime juice, KEY LIME! (you can use the bottled kind...I sometimes do)
- 1 1/2 cups coconut flakes
- the zest of 1 fresh lime
- 1 cup toasted coconut, for garnish (spread coconut evenly over a cookie sheet and toast in a 325 degree oven until golden)
- powdered sugar, for garnish
Grease and lightly flour (if you're making this GF, be sure to use the GF flour for this step) a 9 x 13 baking pan.
In a food processor, combine 2 cups flour, 1/2 cup powdered sugar, and the butter and process until it comes together. Pat evenly into prepared pan. Bake in a preheated 350 degree oven for 15 minutes. Remove and cool the crust. Reduce heat to 325.
Beat eggs in a medium bowl. Add 2 cups sugar, 4 tablespoons flour, baking powder, Key lime juice, coconut and lime zest. Stir until well-mixed. Pour mixture over baked crust.
Bake in preheated 325 degree oven until top is firm, about 35 minutes or so. Let cool slightly. Sprinkle the top with the toasted coconut and then dust with powdered sugar.
Cut while still a little warm.
NOTE: As stated above, this easily converts to a delish gluten-free recipe. I serve the gluten-free version all the time without anyone even suspecting.