Once you sink your teeth into these gooey buttery bars, you’ll be reaching for more.
Coconut-Lime Bars
Makes 12
Ingredients
Bars
- ½ cup unsalted butter, softened
- ⅓ cup firmly packed light brown sugar
- 1½ cups all-purpose flour
- 1 teaspoon lime zest
- ½ teaspoon kosher salt
- 3 cups sweetened flaked coconut
- 1 (14-ounce) can sweetened condensed milk
- ½ cup fresh lime juice
- 4 egg yolks, room temperature
White Chocolate-Dipped Limes
- 2 limes, thinly sliced
- ½ cup white chocolate melting wafers*
- ¼ cup sweetened flaked coconut
Instructions
For bars:
- Preheat oven to 350°. Line a 9-inch baking pan with foil, letting excess extend over sides of pan. Spray foil with cooking spray.
- In the bowl of a stand mixer with the paddle attachment, beat butter and brown sugar at medium speed until light and fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add flour, zest, and salt; beat on low speed until combined (dough will be crumbly but will stick together when pressed between your fingers). Press dough into bottom of prepared pan. Using a fork, prick dough all over.
- Bake until edges and top are dry, 10 to 15 minutes. Let cool slightly on a wire rack, 5 to 10 minutes.
- In a medium bowl, whisk together flaked coconut, condensed milk, lime juice, and egg yolks until smooth. Pour coconut mixture onto crust.
- Bake until edges are slightly golden and top is set but still shiny, 25 to 30 minutes.
For lime slices:
- Meanwhile, pat lime slices dry. In a small bowl, melt chocolate in microwave on high in 30-second intervals until melted. Dip lime slices halfway into melted chocolate and press in flaked coconut. Place on parchment paper and let dry. Use immediately.
- Let bars cool completely in pan on a wire rack. Using excess foil as handles, remove from pan and cut into 12 bars. Top with White Chocolate–Dipped Limes, if desired.
Notes
*We used Ghirardelli Melting Wafers.
