Creamy Lime Coconut Bars Food

LIME COCONUT BARS

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.

KETO COCONUT LIME BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.
• Combine almond flour, sweetener, coconut flour, lime zest, and salt in a large bowl. Mix thoroughly. Cut in butter with a fork until combined and no lumps remain. Press crust mixture down into the prepared baking dish.
• Bake in the preheated oven until lightly browned, 10 to 15 minutes. Set aside.
• Whisk lime juice, coconut milk, sweetener, butter, and zest in a medium saucepan over medium heat. Mix until sweetener is dissolved; do not let boil. Add beaten eggs slowly, a little at a time, whisking constantly until mixture is foamy and airy and starts to thicken, 5 to 10 minutes. Remove filling mixture from heat and spread evenly over the crust.
• Bake in the preheated oven until filling is set in the middle, 10 to 15 minutes.
• Toast shredded coconut in a small skillet over medium heat until lightly browned, 2 to 3 minutes. Sprinkle coconut and lime zest topping over the bars. Let cool and refrigerate completely before cutting into bars.

COCONUT LIME BARS

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.

COCONUT LIME BARS RECIPE

Steps:

• Preheat oven to 350 degrees. Grease an 8x8" pan with cooking spray.
• In a small bowl, combine graham cracker crumbs, melted butter, sugar, and lime zest until the crumbs are moist.
• Press the mixture firmly in to the bottom of the 8x8 pan, and bake for 10 minutes. Remove from the oven and let it cool completely.
• After the pan has cooled, whisk together the egg yolks and sweetened condensed milk in a medium-sized bowl. Slowly add in the lime juice, and mix until it starts to thicken slightly.
• Pour the lime filling over the graham cracker crust, and then top with coconut.
• Bake for 15 minutes, or until just set.
• Cool to room temperature and then refrigerate for at least one hour before serving.

CREAMY LIME COCONUT BARS

Steps:

• Preheat the oven to 350 degrees.
• Combine lime juice, condensed milk, zest, and food coloring in a bowl and set aside. The mixture will slightly thicken.
• In another bowl, combine flour, sugar, and nuts; cut in the butter until mixture resembles coarse crumbs. Pat evenly into an ungreased 9x13 pan. Bake for 16-18 minutes or until edges are lightly browned.
• Pour filling mixture over hot, partially baked crust. Sprinkle with coconut.
• Place back in the oven for 15-17 minutes or until filling is set. Cool completely. Cover and refrigerate before serving.