Try this Key Lime Coconut Bars - Martha Stewart Living recipe, or contribute your own.
Suggest a better description1. Heat oven to 350. Spread coconut on a baking sheet and toast until golden brown, 6 to 8 minutes, tossing every 2 minutes. Remove from oven; transfer to a plate to cool. 2. Combine flour and sugar in a mixing bowl and add half the coconut. Cut in butter until mixture resembles coarse meal. Pat mixture into a 9-by- 13 ~inch pan and bake until golden, 20 to 25 minutes. 3. Meanwhile, beat together egg yolks and condensed milk with a whisk until thick. Gradually beat in lime juice and zest. Pour onto crust, sprinkle with remaining coconut, and bake just until hot, about 6 to 8 minutes. Cooi 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. Martha Stewart Living/June & July/94 Scanned & fixed by Di and Gary Posted to MC-Recipe Digest V1 #718 by "hurlbert@concentric.net"
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (84g) | ||
Recipe Makes: 24 | ||
|
||
Calories: 302 | ||
Calories from Fat: 163 (54%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 18.1g | 24 % | |
Saturated Fat 9.3g | 47 % | |
Monounsaturated Fat 6.1g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 443.4mg | 136 % | |
Sodium 201.2mg | 7 % | |
Potassium 182.4mg | 5 % | |
Total Carbohydrate 26.6g | 8 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 26.3g | ||
Protein 8.9g | 13 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 302
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
What would you serve with this? Link in another recipe.