Lime (in the Coconut) Bars
January 19th 2008 03:15
You put the lime in the coconut and call me in the morning...and just what is THAT supposed to mean anyway? Anyone remember that movie with Sandra Bullock and Nicole Kidman as these witch chicks who got smashed to this song? Hmmm, I think they had a little more than lime in their coconut.
Lime and coconut is a a tasty combo, though, even without the rum (or whatever they were spiking theirs with). I really love those coconut milk-based, lime-flavored Thai soups, but I'm not supplying one of those for the recipe du jour. They tend to call for things like kaffir lime leaves, galangal, or at the very least, lemon grass, and as you can't easily come by any of these in my neighborhood (although Caribbean groceries are all over the place) I tend just to cheat and use a powdered mix. And what kind of lame-o recipe would that be? I guess a "just follow the directions on the back of the box" blog would be a unique idea, but the joke would tend to wear thin pretty soon.
Anyway I was thinking that if lime and coconut work so well in savory-type dishes, why not in desserts? Lemon-coconut bars are one of my favorite non-chocolate cookies (I tend to favor bar cookies on the whole because they're pretty substantial, also a lot easier to make than cookies you have to bake in batches), so why not make them with lime juice instead? And now I finally get a good excuse to use the lime font color, too. (Hope it doesn't turn out to be illegible.)
Lime Coconut Bars
3/4 c. flour
6 tbsp. butter
2/3 c. sweetened flaked coconut, toasted (divided use)
1/4 c. powdered sugar
1/4 tsp. salt
4 large eggs
1 c. sugar
1/3 c. flour
1/2 c. fresh lime juice
1 tbsp. grated lime zest
Mix the flour, butter, 1/3 c. coconut, sugar and salt until the mixture is coarse and mealy.Pat it into a greased, floured 8" square pan and bake at 325 degrees for 25 to 30 minutes, or until golden brown. Turn the oven temperature down to 300.
Whisk eggs and sugar until well combined, then stir in the flour, lime juice and zest. Pour this filling mixture over the crust and bake at 300 degrees for 20 minutes. Top the cookies with the other 1/3 c. coconut and bake another 5 to 10 minutes, or until just set. Let cool on rack, then chill in refrigerator for at least an hour before cutting into bars. (Cut the bars whatever size you like. Recipes always tell you to make them ridiculously tiny, but what's the fun in that?)
Lime and coconut is a a tasty combo, though, even without the rum (or whatever they were spiking theirs with). I really love those coconut milk-based, lime-flavored Thai soups, but I'm not supplying one of those for the recipe du jour. They tend to call for things like kaffir lime leaves, galangal, or at the very least, lemon grass, and as you can't easily come by any of these in my neighborhood (although Caribbean groceries are all over the place) I tend just to cheat and use a powdered mix. And what kind of lame-o recipe would that be? I guess a "just follow the directions on the back of the box" blog would be a unique idea, but the joke would tend to wear thin pretty soon.
Anyway I was thinking that if lime and coconut work so well in savory-type dishes, why not in desserts? Lemon-coconut bars are one of my favorite non-chocolate cookies (I tend to favor bar cookies on the whole because they're pretty substantial, also a lot easier to make than cookies you have to bake in batches), so why not make them with lime juice instead? And now I finally get a good excuse to use the lime font color, too. (Hope it doesn't turn out to be illegible.)
Lime Coconut Bars
3/4 c. flour
6 tbsp. butter
2/3 c. sweetened flaked coconut, toasted (divided use)
1/4 c. powdered sugar
1/4 tsp. salt
4 large eggs
1 c. sugar
1/3 c. flour
1/2 c. fresh lime juice
1 tbsp. grated lime zest
Mix the flour, butter, 1/3 c. coconut, sugar and salt until the mixture is coarse and mealy.Pat it into a greased, floured 8" square pan and bake at 325 degrees for 25 to 30 minutes, or until golden brown. Turn the oven temperature down to 300.
Whisk eggs and sugar until well combined, then stir in the flour, lime juice and zest. Pour this filling mixture over the crust and bake at 300 degrees for 20 minutes. Top the cookies with the other 1/3 c. coconut and bake another 5 to 10 minutes, or until just set. Let cool on rack, then chill in refrigerator for at least an hour before cutting into bars. (Cut the bars whatever size you like. Recipes always tell you to make them ridiculously tiny, but what's the fun in that?)
Image from www.cepolina.com
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