Lime Coconut Bars Recipe
Lime Coconut Bars Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
When I was planning a menu for a luau party, I found this refreshing dessert in my mother's recipe collection. Sometimes I'll garnish each bar with a dab of whipped cream and a small slice of lime. -Mary Jane Jones, Williamstown, West Virginia
MAKES:
16 servings
TOTAL TIME:
Prep: 35 min. Bake: 20 min.
MAKES:
16 servings
TOTAL TIME:
Prep: 35 min. Bake: 20 min.

Ingredients

  • 3/4 cup finely crushed crisp sugar cookies
  • 3 tablespoons butter
  • 2-1/4 cups sweetened shredded coconut
  • FILLING:
  • 1/4 cup butter, softened
  • 3/4 cup sugar
  • 1/2 cup lime juice
  • 4-1/2 teaspoons yellow cornmeal
  • Pinch salt
  • 4 egg yolks
  • 1 teaspoon grated lime peel
  • Confectioners' sugar

Directions

Place the crushed cookies in a bowl. Cut in butter until mixture resembles coarse crumbs. Stir in coconut; set aside 1 cup for topping. Press the remaining mixture into a greased 8-in. square baking dish. Bake at 350° for 13-15 minutes or until golden brown.
Meanwhile, for filling, combine the butter, sugar, lime juice, cornmeal and salt in a heavy saucepan. Cook and stir over low heat until sugar is dissolved and cornmeal is softened, about 10 minutes. Remove from the heat.
In a small bowl, lightly beat the egg yolks. Stir a small amount of hot lime mixture into the yolks; return all to the pan, stirring constantly. Cook and stir until a thermometer reads 160° and mixture coats the back of a metal spoon, about 20 minutes. Remove from the heat; stir in lime peel.
Pour over the crust; sprinkle with reserved coconut mixture. Bake at 350° for 18-20 minutes or until golden brown. Cool completely on a wire rack. Dust with confectioners' sugar. Yield: 16 bars.
Editor's Note: The cornmeal is used as a thickener in the filling.
Originally published as Lime Coconut Bars in Reminisce Extra June 2003, p53

Nutritional Facts

1 each: 189 calories, 12g fat (8g saturated fat), 67mg cholesterol, 113mg sodium, 21g carbohydrate (16g sugars, 1g fiber), 1g protein.

  • 3/4 cup finely crushed crisp sugar cookies
  • 3 tablespoons butter
  • 2-1/4 cups sweetened shredded coconut
  • FILLING:
  • 1/4 cup butter, softened
  • 3/4 cup sugar
  • 1/2 cup lime juice
  • 4-1/2 teaspoons yellow cornmeal
  • Pinch salt
  • 4 egg yolks
  • 1 teaspoon grated lime peel
  • Confectioners' sugar
  1. Place the crushed cookies in a bowl. Cut in butter until mixture resembles coarse crumbs. Stir in coconut; set aside 1 cup for topping. Press the remaining mixture into a greased 8-in. square baking dish. Bake at 350° for 13-15 minutes or until golden brown.
  2. Meanwhile, for filling, combine the butter, sugar, lime juice, cornmeal and salt in a heavy saucepan. Cook and stir over low heat until sugar is dissolved and cornmeal is softened, about 10 minutes. Remove from the heat.
  3. In a small bowl, lightly beat the egg yolks. Stir a small amount of hot lime mixture into the yolks; return all to the pan, stirring constantly. Cook and stir until a thermometer reads 160° and mixture coats the back of a metal spoon, about 20 minutes. Remove from the heat; stir in lime peel.
  4. Pour over the crust; sprinkle with reserved coconut mixture. Bake at 350° for 18-20 minutes or until golden brown. Cool completely on a wire rack. Dust with confectioners' sugar. Yield: 16 bars.
Editor's Note: The cornmeal is used as a thickener in the filling.
Originally published as Lime Coconut Bars in Reminisce Extra June 2003, p53

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