Rating: 3.37 stars
46 Ratings
  • 5 star values: 9
  • 4 star values: 11
  • 3 star values: 17
  • 2 star values: 6
  • 1 star values: 3

These bars are topped with toasted coconut and lime zest.

Martha Stewart Living, June/July 1994

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Recipe Summary test

Yield:
Makes 24
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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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Reviews (34)

46 Ratings
  • 5 star values: 9
  • 4 star values: 11
  • 3 star values: 17
  • 2 star values: 6
  • 1 star values: 3
Rating: Unrated
12/12/2011
Home run recipe! I listened to the reviewers and modified the recipe slightly. To cut back on the sweetness, I used unsweetened coconut. And I skipped the powdered sugar on top. I was very generous with the toasted coconut, both in the crust and on top. Definitely the hit of the Holiday Party!
Rating: Unrated
09/07/2011
I have made these several times and they are always a big hit! To change it up I have also used this filling in phyllo cups (in freezer section) with toasted coconut on top and optional whipped cream topping. The perfect bite sized treat!
Rating: Unrated
09/10/2009
Like a key lime pie, but you get more servings. Easy. Next time I would use 1 up toasted coconut in the crust and a half a cup on top.
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Rating: Unrated
08/27/2009
I've always heard that you should not eat raw eggs, I would like to try this recipe but only cooking the eggs 6-8 mins seems unsafe???
Rating: Unrated
08/29/2008
I made this last night and they were absolutely great!!! I will for sure make these again!
Rating: Unrated
08/23/2008
Mine came out very soft even after being refrigerated overnight - are they supposed to be this way or did I mess them up by not whipping the yolk mixture long enough?
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Rating: Unrated
08/12/2008
To cut down on the sweetness, I haven't tried it yet, But, I would cut the powerded Sugar to 1/3 cup or no powdered sugar. You use it out side of the cookie. The Cocconut is sweet enough where it is SWEETENED to begin with and the SWEETENED condensed milk. That is all the sweetness needed. Martha? What do you think?
Rating: Unrated
08/12/2008
To ktancock: use less sugar. These are wonderful just as they are. The baking time is perfect.
Rating: Unrated
08/11/2008
These are delicious, but I found them too sweet - makes 48 rather than 24! Any ideas for cutting back on the sweetness?
Rating: Unrated
08/09/2008
delicious...only need three limes to zest. ghc
Rating: Unrated
08/08/2008
Couldn't you change flour for coconut? My daughter loves key lime, but not coconut. Any opinions? I am going to try and will let you know!
Rating: Unrated
08/06/2008
FYI if you don't have lime juice, Margarita Mix works great too!
Rating: Unrated
08/06/2008
Ladies, the reason the bars are baked just 6 - 8 minutes is just to heat the egg yoks to prevent any salmonella or bacteria. The key lime juice in combination with the sweetened condensed milk and egg yolks thickens the custard without any baking. Years ago no one ever baked a key lime custard. You would just refrigerate it and the custard would be nice and firm.
Rating: Unrated
08/05/2008
Wow!!! I need to stay out of commenting! I really messed all that up. I mustnt be able to read very well either. Kweb2k you are CORRECT! The recipe says 6-8 mins! Sorry! Ill slow down a nd read better next time.
Rating: Unrated
08/05/2008
OOOPS! I said crust instead of coconut! LOL!!!
Rating: Unrated
08/05/2008
Kweb2k The 6-8 mins is for the crust and thre actual custard is baked 20-25 mins. After reading your post I also thought 6-8 mins was terrible short. I read further in the recipe and realized that there are two bake times. One for crust and one for custard. Hope this helps
Rating: Unrated
08/05/2008
I have found that I can eat anything I want and love... just less of it! Desert is my favorite part of a meal - it should be served first, not last!! I would rather have a wee serving of the real thing than a heaping plate of substitutes. Eating less is best for everyone. It makes good food even tastier! Really!!
Rating: Unrated
08/05/2008
Why is the nutritional information not provided to us in the recipes?
Rating: Unrated
08/05/2008
Oh, I forgot to mention, be sure to divide the total calories by 24 servings!
Rating: Unrated
08/05/2008
This will be great for my daughter's college graduation party Saturday! For those of you who are worried about the calories, grab a calorie counter at a bookstore or online and calculate it yourself. For example, 1 1/2 cups of flour has 668 calories, 6 egg yolks have 354 calories. Come on Ladies, it's not hard. But for a wonderful dessert occasionally why not just enjoy the recipe as Martha has given it to us. If you're that concerned, work out a little harder at the gym. As for me, I'll enjoy very crumb! Thanks Martha!!
Rating: Unrated
08/05/2008
Does this really only need to bake for 6-8 minutes? It seems too short to me... when I make other "condensed milk custards" they typically go for about 20 minutes in the oven at 350... Anyone??
Rating: Unrated
08/04/2008
this sounds wonderful cant wait to try it , and use lower cal;-) Thanks
Rating: Unrated
08/04/2008
Hurray for the folks that think you should keep the recipe as given-not change to low fat, skim or other items. The "mouth feel" often changes. I always make it first as the original recipe is written. Then I can tweak it. to my liking on the second or third go-round. How can we depend on people who are not making the "same" recipe?
Rating: Unrated
08/04/2008
I would definitely like to have information as to the calorie content on all your recipes. Thank you for your consideration of this request.
Rating: Unrated
08/04/2008
I don't like coconut either, I would try omitting it from the recipe as I don't see it would create a problem. Give it a try and let us know how it came out.
Rating: Unrated
08/04/2008
I agree with the forget-the-comments, that is, I don't care about them. I have a real problem with people stating that they replaced a recipe with not-fat this and artificial that and then give the recipe a poor rating. If you want low -at or low-calorie go to a different web site or create your own. Martha is about quality. Appreciate the recipes here in the spirit in which they were created!
Rating: Unrated
08/04/2008
Come on gals--who really counts calories? Almost all of these are rich recipes and i enjoy all of them. Go to a low-cal web site and find the same items. Let us enjoy! We love your site just the way it is Martha!! Keep on sending the goodies.
Rating: Unrated
08/04/2008
Yes, it would work fine without the coconut. Lemon bars are basically the same recipe and doesn't call for the coconut.
Rating: Unrated
08/04/2008
I wonder if this recipe would work without coconut. I have a husband that is not fond of coconut. Thank you for anyone with ideas for me.
Rating: Unrated
08/04/2008
I think they sound absolutely delicious and I don't care about the calories or the fat or anything. I just want to make them because they sound wonderful.
Rating: Unrated
08/04/2008
If you are worried about calories don't make them or reference a low fat cookbook for low fat deserts such as Cooking Light Cookbook. When I allow my self to indulge in deserts I do not think or worry or think about the calories. Deserts are a splurge for me not an everyday food. These bars sound delicious and decadent as a desert should be. The heck with calories.
Rating: Unrated
08/04/2008
I totally agree with the comment about calorie count and maybe to include serving size, fat grams, etc. This recipe could prob be done in a low fat version, as well.
Rating: Unrated
08/04/2008
I would like to see the calorie count on all your recipes.
Rating: Unrated
08/04/2008
I would like to see the calorie count on all your recipes.