Creamy Key Lime Coconut Bars

These key lime bars are addicting.  My friend Jen made these for a girl’s weekend a few weeks back.  I’ve never been a big key lime fan, but these were amazing!  I immediately asked her for the recipe.  She said she’s never made them without someone asking for it.  The very same week I made these for a back to school get together.  They were an instant hit again!  And, of course, someone asked for the recipe!

Creamy Key Lime Coconut Bars {print recipe}

Crust and Topping
2/3 cup brown sugar
1 & 3/4 cup flour
3 cups sweetened coconut
1/2 teaspoon coarse salt
1/2 cup butter

Filling
1 {8-ounce} package reduced-fat cream cheese
1 & 3/4 cup sugar
pinch coarse salt
3 tablespoons flour
4 eggs
1/2 cup fresh squeezed key lime juice

Toast the coconut on a parchment lined baking sheet for 8 to 10 minutes in a preheated 300 degree oven.  Set aside.

Raise oven temperature to 350.  Lightly grease a 9 x 13 inch pan.

Combine the brown sugar through butter.  Mix until the mixture is crumbly.  Set aside 1 cup of the mixture; lightly press remaining crust into the prepared pan.  Bake 16 to 18 minutes; until golden brown.  Remove from oven and let cool.

Beat the cream cheese until soft.  Add the sugar and salt and mix until well blended.  Stir in the flour and then beat in the eggs one at a time, scraping down the sides of the bowl as needed, beating well after each addition.   Stir in the lime juice and a drop of green food coloring {optional}; mix until smooth.  Pour onto crust.

Bake for 15 minutes.  Remove from oven and sprinkle with the 1 cup reserved crumbs.  Bake an additional 10 minutes more until set on the sides and still slightly wobbly in the center.  Remove from oven and let cool 1 hour.  Move to refrigerator and chill.

Recipe is from Bake at 350, originally adapted from The King Arthur Flour Cookie Companion.