Ya’ll know that Key Lime Pie is my absolute favorite dessert (check out my Key Lime Pie with White Macadamia Nut Crust recipe here). These Key Lime Coconut Bars are a play on my fave Key Lime Pie just in a friendly, no-fork-needed, bar.
These bars are tart and creamy, cool and refreshing and are perfect for hot summer days like today.
I really like the almost shortbread-like crust that is chocked full of crunchy coconut.
Topped with key lime slices, zest and toasted coconut, these bars are irresistible.
Key Lime Coconut Bars
1 cup shredded sweetened coconut, plus more for garnish
1 1/2 cups all-purpose flour
1/2 cup confectioners’ sugar
6 large egg yolks
10 tablespoons unsalted butter, cut in small pieces
2 cans (14 ounces) sweetened condensed milk
4 teaspoons grated key lime or regular lime zest, plus more for garnish
1 cup key lime juice
Preheat the oven to 350 degrees. Spread coconut on a rimmed baking sheet, and toast until golden brown, 6 to 8 minutes, tossing every 2 minutes to ensure even browning. Remove from oven; transfer to a plate to cool.
In a large mixing bowl, combine flour and sugar, and the toasted coconut. Using or a pastry cutter (or your fingers), cut the butter into the flour-coconut mixture until it resembles coarse meal. Pat mixture into a 9-by-13-inch pan, and bake until golden, 15 to 20 minutes. Allow to cool slightly.
Meanwhile, beat together egg yolks and condensed milk with a whisk until thick. Gradually beat in lime zest and juice. Pour into cooled crust and bake until just hot, 6 to 8 minutes. Cool completely, then chill until ready to serve. Cut into bars. Before serving, sprinkle with toasted coconut, and garnish with lime zest, if desired.