I’m not sure what caused it – maybe it was this lovely, horror movie-grade fog that we’ve been having – but sometime this week I began to long for the tropical. It’s not really very cold. But the occasional sunshine that comes out in the afternoon has me dreaming of warmer days, and that’s definitely shown in our kitchen habits the last week. It’s been a lime and coconut fest. We made some delicious coconut rice bowls for dinner the other night, and I’m working on making my own “Rose’s” lime cordial for an upcoming food swap.
Oh, and I made these. They might be my greatest creation. Ever.
Also, they have some rum in them. Why stop with lime and coconut when you can also have rum?
I love regular lemon bars, but in my opinion, lime is preferable lemon any day of the week. Take a bite of these, close your eyes and imagine the warm ocean breeze on your face. That’s what I’m doing, anyway. (Take that, fog).
Here’s what you need:
1/2 cup butter or margarine, softened
1 cup + 2 Tbsp. AP flour
1 cup granulated sugar
2 Tbsp. lime zest
1/2 cup minus 1 Tbsp. fresh lime juice
1 Tbsp. dark rum (PS, if you don’t want to use rum, put that Tbsp. back in as lime juice)
3/4 cup shredded coconut
Preheat your oven to 350 degrees.
In a 9×9 inch glass baking dish, use your fingers to combine the butter, 1 cup of the flour and 1/2 cup of the sugar. Press down until flat and close to even – this will be sticky, so using some flour or nonstick spray on your fingers could be helpful. Bake for 20 minutes and allow to cool for at least 10 minutes.
In another bowl, whisk together the eggs, lime zest, lime juice, 1/2 cup of sugar, 2 Tbsp. AP flour and rum. Use a ladle or a measuring cup to VERY GENTLY pour onto the crust. Bake for another 18-22 minutes or until the center of the lime layer is set.
Finally, spread the coconut out on a cookie sheet lined with aluminum foil. Toast at 350 degrees for 5-10 minutes – just keep a close eye on it. Pull it when about half if the coconut is browned and half is still white. Sprinkle on top of the lime bars. Slice and enjoy!