Key Lime Coconut Bars

These bars are topped with toasted coconut and lime zest.

  • Yield: Makes 24
Key Lime Coconut Bars

Source: Martha Stewart Living, June/July 1994


  • 1 cup shredded sweetened coconut
  • 1 1/2 cups all-purpose flour
  • 1/2 cup confectioners' sugar, plus more for dusting tops
  • 6 large egg yolks
  • 10 tablespoons unsalted butter, cut in small pieces
  • 2 cans (14 ounces) sweetened condensed milk
  • 4 teaspoons grated key lime or regular lime zest, plus more for garnish (optional)
  • 1 cup key lime or regular lime juice


  1. Preheat the oven to 350 degrees. Spread coconut on a rimmed baking sheet, and toast until golden brown, 6 to 8 minutes, tossing every 2 minutes to ensure even browning. Remove from oven; transfer to a plate to cool.

  2. In a large mixing bowl, combine flour and sugar, and add half the toasted coconut. Using 2 knives or a pastry cutter, cut the butter into the flour-coconut mixture until it resembles coarse meal. Pat mixture into a 9-by-13-inch pan, and bake until golden, 20 to 25 minutes. Allow to cool slightly.

  3. Meanwhile, beat together egg yolks and condensed milk with a whisk until thick. Gradually beat in lime zest and juice. Pour into cooled crust, sprinkle with remaining toasted coconut, and bake until just hot, 6 to 8 minutes. Cool completely, then chill until ready to serve. Cut into six 2 1/3-inch rows; cut rows on a diagonal to form diamonds. Before serving, sprinkle with confectioners' sugar, and garnish with lime zest, if desired.

Cook's Notes

Key limes are not grown commercially. The best approximation is Nellie and Joe's Key West Lime Juice. You can order it online.


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