Creamy Lime-Coconut Bars
Creamy Lime-Coconut Bars Image

Creamy Lime-Coconut Bars

Coconut and lime flavors capture the taste of the tropics in this simple lime bar cookie.

48
bars
15 min
PREP TIME
1 hr 15 min
TOTAL TIME

Ingredients

Filling

1 cup lime juice

2 (14-ounce) cans sweetened condensed milk

1 teaspoon freshly grated lime peel

1 to 2 drops green food color

Crust

1 1/2 cups all-purpose flour

1/2 cup sugar

1/2 cup slivered almonds,  ground

1/2 cup cold Land O Lakes® Butter

Topping

1/2 cup sweetened flaked coconut

 

 *Substitute 1/2 cup finely chopped macadamia nuts.

How to make

  1. STEP 1

    Heat oven to 350°F.

  2. STEP 2

    Combine all filling ingredients in bowl with whisk. Set aside. (Mixture will thicken slightly.)

  3. STEP 3

    Combine flour, sugar and ground almonds in bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs.

  4. STEP 4

    Pat mixture evenly into ungreased 13x9-inch baking pan. Bake 16-18 minutes or until edges are lightly browned.

  5. STEP 5

    Pour filling mixture over hot, partially baked crust. Sprinkle with coconut. Continue baking 15-17 minutes or until filling is set. Cool completely. Cut into bars. Cover; store refrigerated.

Tip #1

No need to add sugar to the filling in this easy bar. Sweetened condensed milk is a mixture of whole milk and sugar. Water is evaporated off the milk before canning, making a sweet and sticky product. Store unopened sweetened condensed milk at room temperature for up to 6 months. After opening, refrigerate any unused milk in an airtight container and store for no more than 5 days.

Tip #2

Reduce oven temperature to 325°F. if using dark or nonstick baking pan.

Nutrition

110Calories
4.5Fat (mg)
10Cholesterol (mg)
35Sodium (mg)
15Carbohydrates (g)
0Dietary Fiber
2Protein (g)

Reviews

Explore reviews from
our online community

  January 31, 2012

This is a great treat.

— says Bonnie W.
Helpful?
  June 05, 2011

Yum! We loved these! Sweet and tart balance out perfectly. Wouldn't change a thing. Recipe easily cut in half for an 8 x 8 pan. Great summertime dessert!

— says J.R.
Helpful?
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