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Key Lime Coconut Bars

Delicious dessert bars combining zesty key lime flavor with creamy coconut, perfect for a quick and impressive treat.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 9 bars
Course: Dessert
Cuisine: American, Tropical
Calories: 250
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 cup all-purpose flour For the base crust
  • 1/3 cup granulated sugar For sweetness in the crust
  • 1/4 teaspoon salt To enhance flavor
  • 1/2 cup unsalted butter, softened For a rich crust texture
For the filling
  • 1 cup sweetened flaked coconut Main component of the filling
  • 1 14-ounce can sweetened condensed milk For creaminess
  • 1/2 cup fresh key lime juice Approximately 4-5 limes should yield this amount
  • Zest of 2 key limes Adds extra flavor
  • 2 large eggs For binding the filling
For the topping
  • To taste Powdered sugar for dusting Optional, for decoration

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a medium bowl, mix together flour, granulated sugar, and salt. Add in the softened butter and mix until it resembles coarse crumbs.
  3. Press the mixture evenly into the bottom of a greased 8×8-inch baking dish.
  4. Bake for 10-12 minutes, or until lightly golden.
Filling
  1. While your crust is baking, combine the sweetened coconut, sweetened condensed milk, key lime juice, lime zest, and eggs in a bowl.
  2. Blend until smooth and creamy.
Assembly and Baking
  1. Once the crust is out of the oven and has cooled for a minute, pour the coconut-lime filling on top.
  2. Bake for another 20-25 minutes, or until the center is set and slightly jiggly.
Serving
  1. Let the bars cool completely in the pan, then cut into squares.
  2. Dust with powdered sugar if desired before serving.

Notes

These bars taste even better the next day, so consider making them in advance. You can substitute key lime juice with regular lime juice if needed. To store leftovers, keep them in an airtight container in the refrigerator for up to a week, or freeze them wrapped well for 2-3 months.