Coconut Lime Squares Recipes

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COCONUT-KEY LIME SQUARES



Coconut-Key Lime Squares image

It's a new twist on the classic lemon bar: A light, extra-tart Key lime filling on a shortbread crust laced with coconut and white chocolate.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 1h30m

Yield Makes 64 bars

Number Of Ingredients 11

6 tablespoons cold unsalted butter, cut into 1/2-inch pieces, plus more, softened, for pan
3/4 cup all-purpose flour
3 tablespoons light-brown sugar
Rounded 1/4 teaspoon coarse salt
1/2 cup finely shredded desiccated unsweetened coconut
3 ounces white chocolate, coarsely chopped (about 1/2 cup)
3 large eggs, room temperature
2/3 cup granulated sugar
3 tablespoons all-purpose flour
2/3 cup fresh Key lime juice or regular lime juice
1 tablespoon confectioners' sugar, for dusting

Steps:

  • Crust: Preheat oven to 400 degrees. Lightly butter an 8-inch square baking pan. Line bottom and 2 sides of pan with parchment, leaving a 1-inch overhang; lightly butter the parchment.
  • Combine flour, brown sugar, and salt in a food processor, and pulse a few times to combine. Add butter, and pulse until largest pieces are the size of peas. Add coconut and white chocolate, and pulse a few more times, just until mixture holds together. Transfer mixture to pan, and pack down firmly with the bottom of a measuring cup. Bake until crust is deep golden brown, 18 to 20 minutes. Remove from oven, and reduce heat to 300 degrees.
  • Filling: Whisk together eggs and granulated sugar in a bowl, then whisk in flour. Gently stir in lime juice (do not whisk or stir vigorously or batter will become foamy).
  • Pour filling over hot crust, and bake until filling is set, about 15 minutes. Let cool completely on a wire rack.
  • Run the tip of a knife along the 2 sides of the pan not lined with parchment, then remove from pan by lifting with parchment overhang. Transfer to a cutting board, dust with confectioners' sugar, and cut into 1-inch squares.

LIME COCONUT BARS



Lime Coconut Bars image

Lime coconut bars have a shortbread crust made with toasted coconut and a delicious sweet-tart lime filling on top.

Provided by Elizabeth LaBau

Categories     Dessert

Time 1h25m

Number Of Ingredients 16

For the Toasted Coconut Crust :
1/4 cup (1 ounce) sweetened shredded coconut
8 ounces (1 cup) unsalted butter, at room temperature
1/2 cup sugar
1 teaspoon vanilla extract
1 teaspoon coconut extract
1/2 teaspoon salt
2 cups (9 ounces) all-purpose flour
For the Filling:
8 large eggs
1 1/4 cups fresh lime juice
2 3/4 cups sugar
1 to 2 teaspoons lime zest, from 2 limes
1/2 cup all-purpose flour
Green food coloring, optional
1/4 cup confectioners' sugar, for garnish

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.

Nutrition Facts : Calories 388 kcal, Carbohydrate 60 g, Cholesterol 124 mg, Fiber 1 g, Protein 5 g, SaturatedFat 8 g, Sodium 110 mg, Sugar 43 g, Fat 15 g, ServingSize 16 squares, UnsaturatedFat 0 g

COCONUT-LIME BARS



Coconut-Lime Bars image

Lime zest, shredded coconut, and macadamia nuts give these bar cookies a decidedly tropical bent. Wrapped and tied with a bow, they make excellent holiday gifts.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 1h

Yield Makes 2 dozen

Number Of Ingredients 10

1/2 cup (1 stick) unsalted butter, melted, plus more for baking pan
1/2 cup packed light-brown sugar
1 cup granulated sugar
3 large eggs
2 cups unbleached all-purpose flour (spooned and leveled)
1/2 teaspoon fine salt
1/2 cup chopped macadamia nuts
1 tablespoon finely grated lime zest
1/2 teaspoon pure vanilla extract
1 package (7 ounces) sweetened shredded coconut

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.

Nutrition Facts : Calories 383 g, Fat 19 g, Fiber 2 g, Protein 5 g, SaturatedFat 11 g

COCONUT - LIME SQUARES



Coconut - Lime Squares image

Make and share this Coconut - Lime Squares recipe from Food.com.

Provided by evelynathens

Categories     Dessert

Time 1h

Yield 16 squares

Number Of Ingredients 13

3/4 cup flour, plus
2 tablespoons flour
6 tablespoons cold butter, cut into bits
1/3 cup sweetened flaked coconut, toasted and cooled
1/4 cup confectioners' sugar
1/4 teaspoon salt
4 large eggs
1 cup sugar
1/3 cup flour
1/2 cup fresh lime juice, plus
2 tablespoons fresh lime juice
1 tablespoon freshly grated lime zest
1/3 cup sweetened flaked coconut, toasted and cooled

Steps:

  • For crust: Preheat oven to 325F.
  • Butter and flour an 8-inch square baking pan, knocking out excess flour.
  • Blend together with fingertips flour, butter, coconut, confectioners’ sugar and salt until mixture resembles coarse meal.
  • Pat mixture into prepared pan and bake in middle of oven 25-30 minutes, or until golden-brown.
  • Reduce oven temperature to 300F.
  • Make filling: Whisk together eggs and sugar until combined well and stir in flour, lime juice and zest.
  • Pour filling mixture over crust and bake in middle of oven for 20 minutes.
  • Top custard with coconut garnish and bake 5-10 minutes longer, or until just set.
  • Cool on rack and chill 1 hour.
  • Cut into 16, 2-inch squares.

COCONUT LIME BARS



Coconut Lime Bars image

Make and share this Coconut Lime Bars recipe from Food.com.

Provided by grandma2969

Categories     Bar Cookie

Time 1h

Yield 3 dozen, 36 serving(s)

Number Of Ingredients 9

1 cup butter, softened
1/4 teaspoon salt
1/2 cup powdered sugar
2 1/4 cups flour
4 large eggs, slightly beaten
1 tablespoon grated lime zest
5 tablespoons fresh lime juice
2 cups sugar
1 cup coconut

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.

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