These start out just like the lemon bars, with a quick shortbread crust. I added in just shy of a cup of coconut right along with the dry ingredients.
I always use a cheese grater and grate my cold butter (straight-from-the-fridge cold) into the dry ingredients. Makes it super easy to crumble up! Press this mixture into a 9×13 pan and bake in the oven.
While it’s cooking, you can mix up your filling of lime juice, eggs, sugar, flour, and baking powder.
Once that comes out of the oven you’ll want to let it cool completely.
Then pour over a sweet and tart glaze
And sprinkle on some toasted coconut while the glaze is still wet so it sticks.
You’ll want to refrigerate these until completely chilled, but then let them come to room temperature before serving (which really doesn’t take too long). If you serve them chilled, the crust is quite chewy and a little hard. When it comes to room temp, it’s soft and tender. These are a fun twist if you’re wanting to try something a little different!
