“If one cannot enjoy reading a book over and over again, there is no use in reading it at all.” –Oscar Wilde
I found this recipe featured in LDS Living magazine courtesy Leona S. Patteson of San Diego, California.
1/3 cup brown sugar
7/8 cup all purpose flour
1 1/2 cup shredded sweetened coconut, toasted*
1/4 teaspoon salt
1/4 teaspoon vanilla or coconut extract
1/4 cup unsalted butter, cut into cubes
8 oz. package cream cheese, softened
1 3/4 cups sugar
3 tablespoons all purpose flour
4 large eggs
1/2 cup key lime juice (or regular lime juice)
zest of a lime
Preheat oven to 350. Line a 9×9 or 8×8 square pan with parchment paper using two long pieces criss-crossed with a couple of inches of over-hang. (This will allow you to easily lift the bars out.)
1. Combine all the crust ingredients in a medium sized mixing bowl or in the bowl of a food processor. Mix or process until mixture is crumbly. Set aside 1/2 cup of the crumbs and press the remaining crumbs into the bottom of the pan.
2. Bake about 15 minutes, until golden brown.
1. In a medium sized bowl, beat the cream cheese until soft. Add the sugar and salt and beat until well blended.
2. Stir in the flour, and then beat in the eggs, one at a time, beating well after each addition.
3. Stir in the lime juice and zest mixing until smooth. Pour onto the crust.
4. Bake the bars for 15 minutes.
5. Remove bars from oven and sprinkle top with reserved crumbs and bake an additional 15 minutes or until bars are set around the edges but still slightly wobbly in the middle.
6. Remove from oven and let cool at room temperature for 1 hour.
7. For easiest slicing, refrigerate for several hours.
*To toast coconut, place on a cookie sheet and spread in a single layer. Bake in a 325 oven for 8 to 10 minutes or longer until the coconut is golden brown. I’d recommend checking it after 5 minutes and stirring it a bit so the edges don’t burn.)