Key Lime Coconut Bars

Holly Williams | Recipe | Key Lime Coconut Bars

Happy July 4th! Hopefully you will be sprinting to the grocery store to make these for your friends and they will love you forever and ever. Key Lime. My obsession. There is nothing worse than bad, sour, manufactured tasting key lime desserts-yet truly nothing better than a real homemade batch of key lime anything!! My mom has been obsessed with key lime pie since I can remember, and she turned me onto the deliciousness of one made from scratch which I’m happy to say I semi-mastered a few summers ago!

Today’s recipe and pictures come from another one of my favorite bloggers, the lovely and talented Katie Jacobs at StylingMyEveryday.com. Beautiful foodie-friendly blog with her stunning pictures! Go here to drool and find many more things to make you very, very happy about cooking. I could eat bags and bags of shredded coconut, literally, and especially now that I’m knocked up! The coconut is the perfect addition to these crazy good treats. Enjoy!

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- ingredients -

Holly Williams | Long Hand Drawn Line

☆ 1 cup shredded sweetened coconut, plus more for garnish

☆ 1 1/2 cups all-purpose flour

☆ 1/2 cup confectioners’ sugar

☆ 10 tablespoons unsalted butter, cut in small pieces

☆ 6 large egg yolks

☆ 2 cans (14 oz) sweetened condensed milk

☆ 4 teaspoons grated key lime or regular lime zest, plus more for garnish

☆ 1 cup key lime juice

- directions -

Holly Williams | Long Hand Drawn Line

• 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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Holly Williams | Recipe | Key Lime Coconut Bars
Holly Williams | Recipe | Key Lime Coconut Bars