Coconut Lime Bars with Macadamia Shortbread

Name: Coconut Lime Bars with Macadamia Shortbread
Prep time: 20 min
Cook time: 45 min
Yield: 16
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)

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Tangy lime custard on buttery macadamia crust, topped with toasted coconut.

by Remixipe

Prep: 20 minsCook: 45 minsServes: 16medium

tropicalmake-aheadcitruscrowd-pleaserdesserts

vegetarian

sweet sour

Ingredients

Serves 16

Crust

1 cupall-purpose flour

1/2 cupmacadamia nuts(finely chopped)

1/4 cuppowdered sugar

1/4 tsp~salt

1/2 cup~unsalted butter(melted)

Filling

4large eggs

1 1/4 cupsgranulated sugar

1/3 cupall-purpose flour

2/3 cupfresh lime juice

2 tbsplime zest

1/4 cupcoconut milk

Topping

1/2 cupshredded coconut(unsweetened)

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Method

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.

Coconut Lime Bars with Macadamia Shortbread

Ingredients

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