Sunday, August 29, 2010

You Put the Lime in the Coconut.....

Remember the old Harry Belafonte song about the witch doctor who recommended that you "put the lime in the coconut and drink them both up?" These limes had been languishing on the counter for about a week, and it was time to transform them. Since I love limey desserts, I decided to make lime bars with coconut macadamia nut crust. These squares are lovely with a cup of tea, or coffee.


Key limes are small and expensive; these Persian or Tahiti limes are more readily available year round


Crust ingredients:  Confectioners' sugar, all-purpose flour (King Arthur, please), macadamia nuts, and angel flake coconut.

Mix the crust ingredients in the food processor: if you don't have a food processor, shame on you!  A pastry blender will work well if you aren't plugged in.

Spread the crust evenly in the pan; lay a piece of plastic down, and roll the crust with this cute little roller

Voila!  Gorgeous with a flutter of toasted coconut over the top!

Cut the bars while they are warm.  When the filling cools, it will be harder to cut.

Dr. C. has already had 3 of these, and I'm warming up the espresso machine, to enjoy one while I continue to edit my 900+ page manuscript that is due by Wednesday.  Yes, my hair is on fire, but I'll get it done!
Tomorrow, I'm going to visit my friends at Specialty Produce to get some ideas for our Take 5 this week. I hope you all had a wonderful weekend. 

Lime in the Coconut Bars


Makes about 24 two inch bars


2 cups unbleached all-purpose flour

1/2 cup confectioners’ sugar

1 cup (2 sticks) cold unsalted butter

1 cup sweetened shredded coconut

1/2 cup chopped macadamia nuts

  • Preheat the oven to 350°F. Coat a 13 x 9-inch baking pan with nonstick cooking spray.
  • To make the crust, combine the ingredients in a food processor and pulse until the mixture resembles small peas. Evenly press into the bottom of the prepared pan.
  • Bake until browned, about 20 minutes. Remove from the oven and let cool for 10 minutes.



 1 1/2 cups granulated sugar

1/2 cup fresh lime juice

1/4 cup unbleached all-purpose flour

1 teaspoon baking powder

4 large eggs

1/2 cup sweetened shredded coconut

Confectioners’ sugar for dusting

  • To make the filling, combine the sugar, lime juice, flour, baking powder, and eggs in the food processor and process until smooth. Pour over the baked crust and sprinkle with the remaining coconut. Bake until the filling is set, another 20 minutes, then cut into 24 two-inch squares.
  • Let cool completely, dust with confectioners’ sugar. 
  • Do-Ahead: At this point, cover with plastic wrap and refrigerate for up to 2 days or freeze for up to 2 months. 
  • Cooks’Note: You can make a double batch in a 15 x 12-inch jelly roll pan; the baking time will be the same.


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