I can’t remember the last time I’ve seen this much snow – on my lawn, in the streets, and piled like Mount Everest in shopping center parking lots.
It’s crazy.
Insane.
Overwhelming.
Inescapable.
I feel like I’m living in a snow globe.
But in all honesty, I don’t really mind.
I love the way freshly-fallen snow looks – a blanket of pure white, as if, ironically, to keep the ground warm.
I love the way is sits on the tree branches – forms a canopy for me to drive under and allows the sun to peek through every now and then.
And, days after a snowfall, I love seeing the little footprints of animals that pranced around on the now densely-packed powder.
Even still, it’s easy to get caught up thinking about warmer weather – not having to wear layers upon layers, beaing able to walk around barefoot.
Not having to scrape ice crystals off the car, fingers freezing all the while.
These Coconut Lime Bars are a tropical escape from the frigid temperatures. The crust is a bit doughy and absorbs some of the lovely lime filling. The filling is tart, as any citrus bar should be, with a punch of distinctly lime flavor. The coconut adds a bit of nuttiness, as well as a hint of sweetness. The finishing touch – a drizzle of white chocolate – also helps offset the tartness of the filling.
A shortbread crust would pair nicely with the filling as well. However, I wanted the filling the be the star of this dish, and not a flaky, buttery cookie crust. Feel free to mix it up, though!
Coconut Lime Bars
Adapted from Joy of Baking
Crust:
- 1 C. All Purpose Flour
- 6 Tbsp. Unsalted Butter, cubed and chilled
- 2 Tbsp. Granulated Sugar
- 1 Egg
- ¼ tsp. Kosher Salt
- Ice Water, if necessary
Lime Filling:
- 1 C. Sweetened, Flaked Coconut, toasted
- 2/3 C. Granulated Sugar
- 2 Eggs
- ½ C. Freshly Squeezed Lime Juice
- 1 Tbsp. Freshly Grated Lime Zest
- 2 Tbsp. All Purpose Flour
- Scant ½ C. White Chocolate, for drizzling
Prepare the Crust:
Preheat the oven to 375 degrees F.
Butter an 8 x 8 baking dish and line with parchment paper, making sure to leave some parchment hanging over the edges to act as “handles.”
In the bowl of a food processor, pulse together flour, sugar, and salt. Add in butter and pulse until there are pea-sized pieces of the butter throughout. Add egg and pulse until just combined. When pinched, the mixture should stick to itself. If necessary, add in a little bit of ice water to reach this consistency.
Press dough into the bottom of the prepared baking dish (it will be sticky). Prick the dough all over with a fork. Bake until firm to the touch, about 15 to 20 minutes. Remove from the oven and cool.
Prepare the Filling:
Lower the oven to 350 degrees F.
Beat together sugar and eggs until smooth. Add in lime juice and zest. Add in flour and mix until combined.
Spread the toasted coconut over the baked crust. Pour lime mixture on top. Bake on the center rack of the oven until the filling is set, about 15 to 20 minutes. Remove from the oven and cool on a wire rack. Once cooled, slice into squares.
If desired, melt the white chocolate and drizzle over sliced squares. Refrigerate until ready to serve.
Yields 9 Large Squares, 16 Small Squares
