Key Lime Coconut Bars

Martha Stewart Living, June/July 1994

Yield: 24 bars

1 cup shredded sweetened coconut

1 1/2 cups all-purpose flour

1/2 cup confectioner's sugar, plus additional for dusting the tops

6 large egg yolks

10 Tbsp unsalted butter, cut in small pieces

2 cans sweetened condensed milk

4 tsp grated key lime or regular lime zest, plus more for garnish (optional)

1 cup key lime or regular lime juice

Preheat the oven to 350° F.

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 a pastry cutter, cut the butter into the flour-coconut mixture until it resembles coarse meal. Pat mixture into a 9 X 13 inch dish 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 squares. Before serving, sprinkle with confectioner's sugar, and garnish with lime zest, if desired.