Everyone seems to love key lime pie, the rich, tart dessert from Florida. The following Coconut Crusted Lime Bars will remind you of that delicacy, but they are easy bars that can be eaten in hand. I have used crushed coconut cookies for the crust, but you can use graham crackers, or shortbread cookies. I just love the subtle coconut flavor paired with the creamy lime filling.

In Florida, they always use key limes; I have used regular limes, but key limes would be better if you can get them. They are easier to cut when thoroughly chilled; I rinse my knife in hot water before cutting.

16 Servings

Crust:
1 12 oz. package coconut cookies, such as Mother's
1/4 cup melted butter

Filling:
1 8 oz. package cream cheese, softened
1 14 oz. can sweetened condensed milk
2 large limes

1. Preheat oven to 350°. Spray a 9"x9" shallow glass baking dish with non-stick spray.
2. Place the cookies in the bowl of a food processor; whizz until fine crumbs; pour in the butter. Transfer the buttered crumbs to the prepared baking dish.
3. Cream the cream cheese and condensed milk in a mixing bowl until smooth.
4. Zest the limes and add the zest to the mixing bowl. Juice the limes and add to the cream cheese mixture; mix well.
5. Pour the filling over the crust and spread to even out.
6. Bake 30-35 minutes or until the center is set.
7. Cool then refrigerate until chilled through. Cut into bars.

Amount Per Serving
Calories 256 Calories from Fat 122
Percent Total Calories From: Fat 48% Protein 7% Carb. 45%

Nutrient Amount per Serving
Total Fat 14 g
Saturated Fat 8 g
Cholesterol 32 mg
Sodium 188 mg
Total Carbohydrate 29 g
Dietary Fiber 0 g
Sugars 5 g
Protein 5 g

Vitamin A 8% Vitamin C 5% Calcium 0% Iron 2%