Talk Of The Town


Katie Jacobs Makes Key Lime Coconut Bars

Posted at 1:31 PM, Jul 16, 2018
and last updated 2018-07-16 14:31:46-04

Katie Jacobs, from the blog, make Key Lime Coconut Bars. (see recipe below from her new cookbook, So Much to Celebrate). Don't miss the InstaBites events on Saturday, July 21 from Noon to 5:00 p.m. and Sunday, July 22, Noon to 5:00 p.m. at Williams Sonoma in The Mall at Green Hills. Meet Nashville's best food Instagrammers both days - Katie's book signing and demonstration is on Sunday. 

Key Lime Coconut Bars

By Katie Jacobs, from So Much to

1 cup shredded sweetened coconut, plus more for garnish

1 1/2 cups all-purpose flour

1/2 cup confectioners’ sugar

6 large egg yolks

10 tablespoons unsalted butter, cut in small pieces

2 cans (14 ounces) sweetened condensed milk

4 teaspoons grated key lime or regular lime zest, plus more for garnish

1 cup key lime juice


Preheat the oven to 350 degrees. 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 the toasted coconut. Using or a pastry cutter (or your fingers), cut the butter into the flour-coconut mixture until it resembles coarse meal. Pat mixture into a 9-by-13-inch pan, and bake until golden, 15 to 20 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 and bake until just hot, 6 to 8 minutes. Let cool completely, then chill until ready to serve (at least 3 hours). Cut into bars and serve chilled. Before serving, sprinkle with toasted coconut, and garnish with lime zest, if desired.

Make it ahead: Make these bars the day before serving and store in an airtight container in the refrigerator.