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7.26.2011

Lime and Raspberry Bars With A Coconut Crust





"Brother bought a coconut
He bought it for a dime.
His sister had another one
She trade it for the lime.

She put the lime in the coconut
she drank them both up."
Just a side note... I did not use my fresh coconut in this recipe! I bought that for a different recipe for this week...
Thanks Harry Nilsson, Now I'll never be able to use limes and coconut together without this stuck in my head.... I'm not going to lie... I was defiantly just listening to "Put The Lime In The Coconut"  and listened to it a few times while making these bars. I do have to say maybe it added some sort of magic to them... because they are SCRUMPTIOUS.

A summer cookie bar made into perfection... I'm not lying either. Please if your going to try any of my recipes make it this one! Yes I'm patting myself on the back a bit too much. My husband often thinks I have a bit of an ego when it comes to my cooking and baking. I don't hear him complaining while he's eating it though!

He'll be lucky if I save him one of these bars for after work..... Because I do love anything lime or lemon and have a tendency to be a glutton when I have anything around tart.
Lemon Bars are probably one of my favorite treats of all time, and the 2nd being Key Lime Pie Ice Cream made by Ben & Jerry's (if you can ever find it... its amazing key lime flavored ice cream with pieces of buttery pie crust through out it.... did I say amazing all ready??!!)


Lime Raspberry Bars With  Coconut Crust

Ingredients for the crust:
1/2 cup flaked coconut
3/4  cups unbleached flour (I always use King Arthur)
1.5 tbs white sugar
Pinch of salt
3/4 of a stick of butter chilled and cut into cubes
1/4 tsp vanilla extract (or preferably almond if you have it)

Directions:
First up... toast your coconut. I do this by placing it in a baking dish in a preheated oven, 325 degrees for about 10-15 minutes watch it very closely so it doesn't burn. If you see the outer edges of the pan browning too quickly give the coconut a quick toss mixing it all up and place it back in the oven.



After your coconut is toasted (should be golden brown) set your oven up to 350.

In your kitchen aid with the paddle attachment combine flour,sugar, and salt till its  combined.  Add toasted coconut and vanilla or almond Extract, give it a quick mix.



Add the butter and mix on med till the dough is rough pea sized crumbs. Spread crust in a parchment paper lined 8x8 pan pressing it into the bottom


You should be able to see flecks of coconut and pieces of butter still.
Bake 20 to 25 minutes or till golden brown.  Let it cool while mixing the next layers up.

mmm toasty coconut!


Ingredients for top layer:
1 1/2 cups sugar
3 eggs
2/3 cup fresh lime juice (never used that bottled stuff YUK) should be about 4 limes
The zest of all your limes (before being juiced)
2/3 cup flour
1/8 tsp of salt
2 tbs raspberry jam
1/2 cup confectioners sugar for dusting
1/2 cup fresh raspberries for garnishing
1/2 cup of toasted coconut for garnishing
Fresh whipped cream

Directions:
Whisk Lime juice, zest, eggs, flour,  and sugar in a large bowl.   Divide it in half, pour half into crust.  With the other half add in your raspberry jam whisk together. Drizzle onto the first layer. With the tip of a knife marble your fillings together.



Bake for 30-35 minutes until filling is completely set. Let cool completely. Lift edges of parchment paper out of your pan.



Carefully slice squares.

 

Dust generously with confectioner’s sugar. Serve with fresh whipped cream more toasted coconut and fresh raspberries.

Chase's... he doesn't like coconut on top

Owen's Plate, I let him plate up his own... he did not want ANY coconut on top and didn't trust me to leave it off haha.

Chase, he scoffed it down!

This Recipe was linke at....

2 comments:

  1. Yummy combo of flavors in a delicious dessert!

    ReplyDelete
  2. These look amazing! I love all of these flavors - I'm sure there are great together!

    ReplyDelete

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