Author: adapted from How to Cook Everything Vegetarian by Mark Bittman
Ingredients
1 stick unsalted butter, softened, plus a little for greasing the pan.
1¾ c. sugar
pinch salt
1 c. plus 3 tbsp. all-purpose flour
2 tsp grated lime zest
3 eggs
¼ c. lime juice
½ tsp. baking soda
¾ c. shredded coconut
Instructions
Preheat the oven to 350* F. Grease an 8- or 9-inch square baking pan.
Use an electric mixer to cream the butter with ¼ cup of the sugar and the salt. Stir in 1 cup of the flour and the zest. This mixture will be dry; press it into the greased pan and bake for 20 minutes, no longer; it should just be turning golden. Remove from the oven and cool slightly.
Beat together the eggs, lime juice, and remaining 1½ cups sugar until lightened and thick. Mix in the remaining 3 tablespoons flour and the baking soda. Pour over the crust, sprinkle with the coconut, and bake until firm on the edges but still a little soft and jiggly in the middle, 25 to 30 minutes. Cool completely before cutting into squares. Serve immediately or store, covered and refrigerated, for up to 2 days.
Recipe by Sprung At Last at https://sprungatlast.com/2013/03/coconut-lime-bars/