Best Key Lime Coconut Bark Recipes

KEY LIME COCONUT BARK

Steps:

• 1. In the picture above, I have candy with coconut and without. Some of my family doesn't like coconut so I just have the key lime crunch in it.
• 2. Melt down your white chocolate in a double broiler or the microwave. Then, add your coconut and stir until well coated. Now pour the mixture on to a wax paper that you have placed on a cookie sheet. Spread out the chocolate with a spoon until desired thickness of your bark. Now, sprinkle the key lime on top of the chocolate while it is still melted. Place in the refrigerator 10 minutes or just wait till it drys on the counter.
• 3. Pick up the piece of Key Lime Coconut Bark and break into pieces. That's it, your done. Enjoy.
• 4. (I really like this with the coconut because of the sweetness mixed with the tart key lime is a nice contrast and tastes really well together.)

COCONUT KEY LIME THUMBPRINTS

Steps:

• For lime curd, in a small saucepan, whisk cornstarch and lime juice until smooth. Whisk in sugar and egg yolks; cook and stir over medium heat until boiling. Transfer to a bowl; cool slightly. Press plastic wrap onto surface of curd; refrigerate until cold., Preheat oven to 400°. Cream butter, confectioners' sugar and salt until light and fluffy, 5-7 minutes. Beat in extracts. Gradually beat in flour., In a small bowl, whisk together egg whites and water. Place coconut in a separate bowl. Shape dough into 1-1/4-in. balls. Dip in egg whites, then roll in coconut, coating well. Place 2 in. apart on parchment-lined baking sheets. Press a deep indentation in center of each with the handle of a wooden spoon., Bake until edges are golden brown, 12-14 minutes. Reshape indentations as needed. Cool on pans 5 minutes. Remove to wire racks to cool completely., To serve, fill each cookie with about 1-1/2 teaspoons curd. In a microwave, melt white chocolate and shortening; stir until smooth. Drizzle over cookies. Refrigerate leftover filled cookies.

KEY LIME COCONUT BARS

Steps:

• Preheat the oven to 350 degrees. Spread coconut on a rimmed baking sheet, and toast until golden brown, 6 to 8 minutes, tossing every 2 minutes to ensure even browning. Remove from oven; transfer to a plate to cool.
• In a large mixing bowl, combine flour and sugar, and add half the toasted coconut. Using 2 knives or a pastry cutter, cut the butter into the flour-coconut mixture until it resembles coarse meal. Pat mixture into a 9-by-13-inch pan, and bake until golden, 20 to 25 minutes. Allow to cool slightly.
• Meanwhile, beat together egg yolks and condensed milk with a whisk until thick. Gradually beat in lime zest and juice. Pour into cooled crust, sprinkle with remaining toasted coconut, and bake until just hot, 6 to 8 minutes. Cool 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.

DAIRY-FREE KEY LIME COCONUT BARS RECIPE BY TASTY

Steps:

• The night before you intend to make your key lime bars, place cashews in a bowl of water and let soak overnight.
• Add walnuts, coconut, dates, vanilla extract, water, and salt to a food processor or blender and pulse until sticky mounds begin to form.
• Press the crust into an 8x8-inch (20x20-cm) freezer-safe, parchment paper-lined pan.
• Drain the cashews well and add to the food processor. Blend until smooth.
• Scrape down the sides of the processor and add lime juice, maple syrup, vanilla extract, and lime zest.
• Blend until smooth, adding the coconut oil halfway.
• Spread the mixture on top of your crust and garnish with more lime zest and coconut.
• Cover with foil and freeze for 3 hours or until set.
• Remove from freezer, slice, and serve.
• Enjoy!

COCONUT-KEY LIME SQUARES

Steps:

• Crust: Preheat oven to 400 degrees. Lightly butter an 8-inch square baking pan. Line bottom and 2 sides of pan with parchment, leaving a 1-inch overhang; lightly butter the parchment.
• Combine flour, brown sugar, and salt in a food processor, and pulse a few times to combine. Add butter, and pulse until largest pieces are the size of peas. Add coconut and white chocolate, and pulse a few more times, just until mixture holds together. Transfer mixture to pan, and pack down firmly with the bottom of a measuring cup. Bake until crust is deep golden brown, 18 to 20 minutes. Remove from oven, and reduce heat to 300 degrees.
• Filling: Whisk together eggs and granulated sugar in a bowl, then whisk in flour. Gently stir in lime juice (do not whisk or stir vigorously or batter will become foamy).
• Pour filling over hot crust, and bake until filling is set, about 15 minutes. Let cool completely on a wire rack.
• Run the tip of a knife along the 2 sides of the pan not lined with parchment, then remove from pan by lifting with parchment overhang. Transfer to a cutting board, dust with confectioners' sugar, and cut into 1-inch squares.