Coconut-Lime Bars

Name: Coconut-Lime Bars
Prep time: 20 min
Total time: 60 min
Ingredients: 0.5 cup (1 stick) unsalted butter, melted, plus more for baking pan; 0.5 cup packed light-brown sugar; 1 cup granulated sugar; 3 large eggs; 2 cups unbleached all-purpose flour (spooned and leveled); 0.5 teaspoon fine salt; 0.5 cup chopped macadamia nuts; 1 tablespoon finely grated lime zest; 0.5 teaspoon pure vanilla extract; 1 package (7 ounces) sweetened shredded coconut

3.2

(83)

1 Review

By

Martha Stewart Editors

Updated on October 31, 2018

Prep Time:

20 mins

Total Time:

1 hrs

Yield:

2 dozen

Lime zest, shredded coconut, and macadamia nuts give these bar cookies a decidedly tropical bent. Wrapped and tied with a bow, they make excellent holiday gifts.

Ingredients

½ cup (1 stick) unsalted butter, melted, plus more for baking pan
½ cup packed light-brown sugar
1 cup granulated sugar
3 large eggs
2 cups unbleached all-purpose flour (spooned and leveled)
½ teaspoon fine salt
½ cup chopped macadamia nuts
1 tablespoon finely grated lime zest
½ teaspoon pure vanilla extract
1 package (7 ounces) sweetened shredded coconut

Directions

Preheat oven to 375 degrees. Butter a 9-inch square baking pan; line with parchment, leaving a 2-inch overhang on two sides. Butter parchment. In a large bowl, whisk butter, brown sugar, and 1/3 cup granulated sugar. Add 1 egg; whisk until smooth. Stir in 1 cup flour, salt, nuts, and lime zest. Spread batter in pan. Bake until top is set and very light golden, 15 to 18 minutes.
Meanwhile, in a medium bowl, whisk together 2/3 cup granulated sugar, 2 eggs, and vanilla. Reserve 1/2 cup coconut; stir remaining coconut and 1 cup flour into egg mixture. Gently spread over base; top with reserved coconut. Bake until golden and a toothpick inserted in center comes out with moist crumbs attached, 25 minutes. Let cool completely on a wire rack. Using parchment, lift cake from pan and cut into 24 bars.

Cook's Notes

Store cookies in an airtight container, up to 1 week.