Name: Coconut Lime Bars with Macadamia Shortbread
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Ingredients: 1 cup all-purpose flour; 1/2 cup macadamia nuts (finely chopped); 1/4 cup powdered sugar; 1/4 tsp salt; 1/2 cup unsalted butter (melted); 4 large eggs; 1 1/4 cups granulated sugar; 1/3 cup all-purpose flour; 2/3 cup fresh lime juice; 2 tbsp lime zest; 1/4 cup coconut milk; 1/2 cup shredded coconut (unsweetened)

Whakarite: 20minTunu: 45minTapeke: 1hr 5min

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Tikanga

Preheat oven to 350°F and line an 8x8 inch pan with parchment paper.
Mix flour, chopped macadamias, powdered sugar, and salt. Stir in melted butter until combined.
Press mixture firmly into bottom of prepared pan.
Bake for 18-20 minutes until lightly golden. Leave oven on.
While crust bakes, whisk eggs and sugar together. Add flour and whisk until smooth.
Stir in lime juice, lime zest, and coconut milk.
Pour filling over hot crust and bake for 22-25 minutes until set but still slightly jiggly in center.
Cool completely at room temperature, then refrigerate for at least 2 hours.
Toast shredded coconut in a dry pan over medium heat until golden, stirring constantly, about 3-4 minutes.
Sprinkle toasted coconut over bars before cutting into squares.

Oranga Kai

Nutrition per serving

Estimated

Calories	213kcal
Protein	2g
Carbohydrates	26g
of which sugars	16g
Fat	12g
Fibre	1g

Some ingredients couldn't be matched (large eggs) — actual values may be higher.

Estimated from the USDA database using AI ingredient matching. Actual nutritional values will vary.

Allergens

EggsGlutenMilkTree Nuts

Informational only — based on ingredient data. Does not account for cross-contamination.

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Tikanga

Oranga Kai

Nutrition per serving

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Coconut Lime Bars with Macadamia Shortbread