Key Lime Coconut Bars-7287

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.

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These bars are tart and creamy, cool and refreshing and are perfect for hot summer days like today.
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I really like the almost shortbread-like crust that is chocked full of crunchy coconut.

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Topped with key lime slices, zest and toasted coconut, these bars are irresistible.

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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.

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Key Lime Pie with White Macadamia Nut Crust
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