Coconut Key Lime Squares

3.9

(58)

A sweet-tart filling over a white chocolate and coconut shortbread crust makes these bar cookies absolutely irresistible.

Prep Time:

20 mins

Total Time:

1 hr 30 mins

Yield:

16 bars

Here's a dessert sure to delight lemon bar lovers, Key lime pie fans, and coconut aficionados. There's a light, tart Key lime filling on a sweet shortbread crust made with white chocolate and coconut and the combination makes these bar cookies irresistible. Our coconut Key lime squares are rich but refreshing. Using Key limes gives the simple filling a unique flavor but you can substitute regular limes if you can't find Key limes at the store. If you do see Key limes, you’ll need anywhere from one-half to two-thirds of a pound—depending on how fresh and juicy they are—to squeeze to get the right amount of juice for the recipe.

Directions

Preheat oven and prep pan:

Preheat oven to 400°F. Lightly butter an 8-inch square baking pan. Line bottom and two sides of pan with parchment, leaving a 1-inch overhang; lightly butter the parchment.
Make crust:

Combine flour, brown sugar, and salt in a food processor, and pulse a few times to combine. Add butter, and pulse until largest pieces are the size of peas. Add coconut and white chocolate, and pulse a few more times, just until mixture holds together.
Press crust into pan and bake:

Transfer mixture to pan, and pack down firmly with the bottom of a measuring cup. Bake until crust is deep golden brown, 18 to 20 minutes. Remove from oven, and reduce heat to 300°F.
Mix eggs and sugar for filling:

Whisk together eggs and granulated sugar in a bowl.
Add flour, then lime juice:

Whisk in flour. Gently stir in lime juice (do not whisk or stir vigorously or batter will become foamy).
Pour filling over crust and bake:

Pour filling over hot crust, and bake until filling is set, about 15 minutes. Let cool completely on a wire rack.
Remove from pan and cut:

Run the tip of a knife along the 2 sides of the pan not lined with parchment, then remove from pan by lifting with parchment overhang. Transfer to a cutting board, dust with confectioners' sugar, and cut into 1-inch squares.