Key Lime Coconut Bars

  • 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 two 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.


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