Macadamia Coconut Lime Bars Recipes

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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 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.

CHEWY COCONUT MACADAMIA BARS



Chewy Coconut Macadamia Bars image

Categories     Dairy     Fruit     Nut     Dessert     Bake     Coconut     Summer     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes about forty 3- by 1-inch bars

Number Of Ingredients 13

For shortbread layer
2 cups all-purpose flour
2 sticks (1 cup) cold unsalted butter, cut into bits
2/3 cup confectioners' sugar
1/2 teaspoon salt
For topping
1/2 stick (1/4 cup) unsalted butter
1/2 cup firmly packed brown sugar
3/4 cup canned coconut cream such as Coco Lopez
1/4 cup heavy cream
2 tablespoons fresh lemon juice
a 7-ounce package sweetened flaked coconut
a 7-ounce jar macadamia nuts (about 11/3 cups), large pieces halved

Steps:

  • Preheat oven to 350° F. and butter a 13- by 9-inch baking pan.
  • Make shortbread layer:
  • In a food processor pulse shortbread ingredients until mixture just forms a dough. Pat dough evenly onto bottom of pan and bake 20 minutes, or until pale golden.
  • Make topping while shortbread is baking:
  • In a large saucepan melt butter over low heat and remove pan from heat. Whisk in brown sugar until dissolved and whisk in coconut cream, heavy cream, and lemon juice until combined well. Stir in flaked coconut and nuts.
  • Pour topping over shortbread. Reduce temperature to 325° F. and bake confection until top is golden and center is bubbling, 45 to 50 minutes. Cool confection completely in pan on a rack and cut into bars. Bars may be made ahead and kept, wrapped well, chilled 4 days or frozen 3 weeks. Serve bars chilled or at room temperature.

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Jan 19, 2022 Instructions. Position rack in center of oven and preheat to 350°F. Blend nuts and sugar in processor until nuts are finely ground. Add flour and …
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  • Position rack in center of oven and preheat to 350°F. Blend nuts and sugar in processor until nuts are finely ground. Add flour and salt; blend 5 seconds. Add butter and process until well blended. Press dough evenly onto bottom of a 13x9x2-inch metal baking pan. Bake crust until golden brown, about 28 minutes; cool completely in pan on rack. Maintain oven temperature.
  • Whisk sugar and eggs in large bowl until well blended, scraping down sides of bowl occasionally. Whisk in lime juice, kiwi, then flour and lime peel. Pour filling over crust in pan.
  • Bake lime bars 25 minutes (filling will not be fully set). Sprinkle coconut evenly over. Bake until filling is completely set, about 10 minutes longer.
  • Cool bars in pan on rack. Chill uncovered until cold, at least 2 hours. Can be made 1 day ahead. Cover and keep chilled. Cut around pan sides to loosen bars; cut into 24 pieces. Using a small spatula, transfer bars to platter; serve chilled.


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