Creamy Coconut-Lime Squares
I’m so excited to share this recipe with you today! I ate almost every single one of these creamy coconut-lime square myself…I couldn’t let myself eat all of them because I could have…they were soo good!
So many great recipes that I want to make from it! Including…her peanut butter cup-filled brownie cookie sandwiches, gooey salted caramel chocolate chip cookie bars, s’mores fudge squares, her buffalo ranch snack mix, monte cristo pizza and her bacon and pea pasta!
There are a ton of beautiful sweets recipes but there are savory recipes too! It’s such a great cookbook, something you definitely need on your cookbook shelf!
And these creamy coconut-lime squares…let’s make these!
Cover an 8-inch square pan with foil and spray it generously with baking spray.
It’s so hot in Florida, I had to refrigerate the coconut oil to get it to a solid state (just FYI).
Add the coconut oil, salt and powdered sugar to the bowl of a stand mixer. Add the paddle attachment and mix until smooth.
Then, add flour and coconut flakes and mix some more.
The mixture will look crumbly.
Add it to the pan.
Press the dough down into the pan evenly. Bake for 15 to 20 minutes.
Mix the egg yolks and milk in the same bowl (I cleaned it before this step).
After mixing the eggs and milk together.
I love zesting limes in my kitchen…the smell is so good!
Add the lime juice and lime zest to the filling.
It gives the mixture a wonderful green color…with the lime zest mixed in.
There’s the crust after it’s baked in the oven.
Pour the lime mixture on top of the crust and bake for 10 to 15 minutes. Allow to cool for at 20 minutes and then refrigerate for at least 2 hours before cutting and serving.
And then you get these wonderfully, creamy and coconutty lime squares. I adore this recipe…and Shelly and her new cookbook! You should check it out!
Creamy Coconut-Lime Squares
- 1/2 cup plus 2 Tablespoons coconut oil (in the solid state)
- 1/4 teaspoon kosher salt
- 1/3 cup powdered sugar
- 1/2 cup sweetened flaked coconut
- 1 1/4 cups all-purpose flour
- 3 egg yolks
- 1 (14-ounce) can sweetened condensed milk
- 1 Tablespoon grated lime zest
- 1/2 cup lime juice
- For the crust: Preheat the oven to 350 degrees F. Line an 8 x 8-inch pan with foil and coat lightly with cooking spray.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the coconut oil, salt, and powdered sugar together on medium speed until smooth. Add the flaked coconut and flour and continue mixing until incorporated. The mixture will be crumbly, but it will hold together when squeezed.
- Press the dough evenly into the pan. Bake the crust for 15 to 20 minutes, until the edges are lightly golden. (When the crust is done, leave the oven on.)
- Meanwhile, for the lime filling: In the clean bowl of a stand mixer fitted with the whisk attachment, mix the egg yolks on medium speed for 2 minutes. Add the condensed milk and mix on medium speed for 2 minutes. Add the lime zest and lime juice and mix on medium speed for 2 more minutes.
- Pour the lime filling onto the warm, baked crust. Return to the oven and bake for 10 to 15 minutes, until the lime layer is just set. Let cool in the pan for 20 minutes, then transfer the pan to the refrigerator to cool completely, at least 2 hours.
- When chilled, cut into squares and serve.
Republished with permission from The Cookies & Cups Cookbook by Shelly Jaronsky
Disclosure: I was sent a review copy of the Cookies & Cups cookbook by the publisher. All opinions are my own and I only share with you what I love! There are affiliate links in this post.