15 May 2012

Coconut-lime bars

Just made these to welcome my Sister for a quick visit!  They contain some of her favorites!
This recipe is a keeper, but I did over cook by a minute or two.  Now I know...
Still tasted soooo good and a perfect summer time dessert.

Coconut-lime bars

½ cup unsalted butter, melted, plus more for baking pan

½ cup packed light brown sugar

1 cup granulated sugar

3 large eggs

2 cups all purpose flour (spooned & leveled)

½ teaspoon fine salt

½ cup chopped macadamia nuts

1 tablespoon finely grated lime zest

½ teaspoon vanilla extract

1 package (7 oz) sweetened shredded coconut

Preheat oven to 375.

Butter a 9 inch square pan; line with parchment, leaving 2 inch overhang on two sides.  Butter parchment.

In large bowl, whisk butter, brown sugar, and 1/3 cup sugar.  Add 1 egg; whisk until smooth.  Stir in 1 cup flour, salt, nuts and lime zest. 

Spread batter in pan.  Bake until top is set and very light golden, 15-18 minutes.

Meanwhile, in a medium bowl, whisk together 2/3 cup sugar, 2 eggs and vanilla.  Reserve ½ cup coconut; stir remaining coconut and 1 cup flour into egg mixture.  Gently spread over base; top with reserved coconut.

Bake until golden and a toothpick inserted in center comes out with moist crumbs attached, 25 minutes.

Let cool completely on a wire rack. 

Using parchment, lift cake form pan and cut into bars.

Store in an airtight container, up to 1 week.

Courtesy of Martha Stewart.

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