Lime & Co­conut



Bar cook­ies are the eas­i­est kind of cook­ies to make for a crowd. While not Viet­namese in any way, this spin on a clas­sic lemon bar makes a per­fect (and not too rich) bite to end this meal.


2 cups (500 mL) all-pur­pose flour

⅓ cup (80 mL) gran­u­lated su­gar

½ tsp (2 mL) salt

1 cup (250 mL) cold un­salted but­ter, cut into pieces

½ cup (125 mL) unsweet­ened medium-shred co­conut


2 cups (500 mL) su­gar

½ cup (125 mL) flour

¼ tsp (1 mL) salt

4 large eggs

1 cup (250 mL) freshly squeezed lime juice (from about 7 large limes)

2 tbsp (30 mL) lime zest


½ cup (125 mL) co­conut chips (op­tional)

1 Line a 9 x 13-inch (23 x 33-cm) bak­ing pan with parch­ment pa­per.

2 Com­bine flour, su­gar and salt in the bowl of a food pro­ces­sor and pulse to com­bine. Add but­ter and co­conut and con­tinue to pulse un­til flour has been ab­sorbed by the but­ter, and the mix­ture looks clumpy in­stead of pow­dery. Sprin­kle into pre­pared pan and use your fin­gers to press into an even layer.

3 Heat oven to 350°F (180°C). Bake crust for 25 min­utes or un­til golden brown.

4 Whisk su­gar, flour and salt to­gether in a medium bowl. Beat eggs un­til uni­form then beat in lime juice un­til well com­bined. Add egg mix­ture to flour mix­ture a lit­tle at a time, whisk­ing un­til smooth. Stir in lime zest. Pour lime fill­ing over warm crust. Bake for 25 min­utes or un­til fill­ing is set. Let cool com­pletely; use parch­ment pa­per to help you re­move bars from pan and trans­fer to a cut­ting board to cut cleanly. Sprin­kle with ad­di­tional co­conut chips if de­sired.

Makes 24 bars

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