Recipes so good it oughta' be a sin!

Friday, February 18, 2011

Coconut Lime Bars

Recently, I got a new cookbook titled Crazy about Cookies by Krystina Castella. Since I'm crazy about cookies, I thought it might make for some great inspiration for new cookies.

I really have enjoyed looking at the recipes and beautiful pictures in this book. Sure enough, there are lots of recipes and combinations I've never thought about and some that have given me ideas for new versions. The only drawback I've encountered with the book is the layout. Instead of placing the ingredients directly above the directions, they are listed as a sidebar. This makes it a little tough on multi-page recipes to figure out at a glance which ingredients go where. The typeface of the ingredients list is also exceptionally small. When trying to read it in the kitchen it's easy to mistake the minute portion measurements. In the first recipe I tried from the book for Brownie Cookies, the 1/4 cup of butter looked like 1/2 cup in the tiny typeface. As a result my cookies spread too much in the oven. They were still good, but not as thick as I would have liked. I only discovered my error when I looked at the recipe again holding the book closer to my aging eyes.

I decided to forge ahead however and try another recipe from the book. This time I chose a Lime Coconut Bar cookie. These are excellent, with a lot of tangy lime flavor, a buttery crust with coconut pieces and a layer of coconut between the filling and the crust. Simply delectable!

Recipe: Coconut Lime Bars


  • 1 cup butter, softened
  • 1/2 cup confectioner's sugar, plus more for decorating
  • 2 1/4 cups all-purpose flour
  • 3/4 cup sweetened shredded coconut, divided
  • 1/2 tsp. ground ginger
  • 1 tsp. grated lime zest
  • 4 large eggs
  • 1 3/4 cups granulated sugar
  • 2/3 cup freshly squeezed lime juice
  • 1/2 tsp. baking powder
  • 2-3 drops green food coloring (optional)


  1. Preheat oven to 350°. Grease and flour a 9x13-inch baking pan.
  2. In bowl of electric mixer fitted with paddle attachment, beat together butter and confectioner's sugar until fluffy. Stir in 2 cups of flour, the ginger, 1/2 cup of coconut and lime zest. Mix until combined.
  3. Press dough into baking pan and bake for 20-25 minutes or until dough is light brown in middle and browned along edges. Set aside.
  4. In medium bowl, whisk together the eggs and granulated sugar. Whisk in lime juice and stir until blended. Stir in remaining 1/4 cup flour and the baking powder. Add 2-3 drops of green food coloring (if desired).
  5. Spread 1/4 cup of shredded coconut over baked crust.
  6. Pour lime mixture over top and bake for 20-25 minutes or until set and firm. Let cool for 10 minutes.
  7. Dust with confectioner's sugar and cut into squares.
Total time: 1 hour
Number of servings (yield): 12
Meal type: dessert
Culinary tradition: USA (General)

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