For crust, in a medium mixing bowl, stir together flour, powdered sugar, pecans and 1/4 cup of the coconut. Stir in butter or margarine. Press mixture into a greased 8x8x2-inch baking pan. Bake in a 350 oven for 20 minutes. Meanwhile, in a bowl beat eggs slightly; stir in granulated sugar, peel, juice, and baking powder. Stir in remaining coconut. Beat till combined. Pour over crust. Bake in a 350 oven about 20 minutes or till edges are light brown and center is set. Cool in pan on wire rack. Cut into triangles. If desired, top with lime peel. Makes 18 triangles. Recipe by: BETTER HOMES AND HARDENS MAGAZINE -- SEPTEMBER 1996 Posted to MC-Recipe Digest V1 #678 by email@example.com (Ethel R Snyder) on Jul 19, 1997
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|Serving Size: 1 Serving (969g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 796 (33%)|
|Amt Per Serving||% DV|
|Total Fat 88.5g||118 %|
|Saturated Fat 34.2g||171 %|
|Monounsaturated Fat 31.2g|
|Polyunsanturated Fat 13.4g|
|Cholesterol 2115mg||651 %|
|Sodium 2561.8mg||88 %|
|Potassium 1247.8mg||33 %|
|Total Carbohydrate 326.2g||96 %|
|Dietary Fiber 13g||52 %|
|Sugars, other 313.3g|
|Protein 80.1g||114 %|
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Calories per serving: 2378
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