Wednesday, September 3, 2014

Key Lime Coconut Bars

It may be September, but summer isn't over yet!  Not only is the high topping off at 106 today but I have far too many key limes for it to be over!  I have all sorts of ways to use up these babies starting with these delicious Key Lime Coconut Bars!  With a consistency of a light and fluffy brownie paired with the delicate flavors of the glaze and crunch from the coconut these bars are sure to please everyone.

I have never used key limes before and I learned a few things.  I've always wondered how they were different from regular limes and now I know:
1.  They have seeds
2.  Those suckers are juicy!
3.  The juice is much sweeter than a regular lime.

Now I'm willing to admit that it could have just been this particular batch of limes but since it's the only experience I've had I'm gonna run with what I know until I discover otherwise. 


1 1/2 cup flour
1 1/2 cup sugar
1/3 cup key lime juice
1 teaspoon key lime zest
1 teaspoon salt
1 cup butter
4 eggs

1 3/4 cup powdered sugar
1 tablespoon key lime juice
2 tablespoons canned coconut milk
1 cup toasted coconut


Preheat oven to 350
1.  Zest and juice about 13 key limes, use 1/3 cup for batter and 1 tablespoon for glaze.
2.  Cream butter and sugar until fluffy.  Then add eggs, zest and lime juice.  Mix until blended, stopping to scrape down the sides.
3.  Add flour and salt and mix until combined.  The consistency should be that of brownie batter.
4.  Pour into 9x13 cake pan and bake at 350 for 25 minutes.  The edges should be lightly browned.
5.  Make glaze by combining the powdered sugar, lime juice and coconut milk in a bowl.
6.  To make toasted coconut, put 1 cup of coconut in a skillet on top of stove over medium heat.  Stir frequently to keep coconut from burning.  When the coconut is all lightly browned, turn off the stove and put the coconut on a paper towel to cool and crisp.  If you leave it in the pan, it'll continue to cook and burn, so don't!
7.  When the bars have cooled, pour glaze on the bars and spread evenly.  Sprinkle with toasted coconut.  Cover and put in refrigerator until time to serve.

Serve chilled and with a smile on your face.