Macadamia Nut Key Lime Bars With Coconut

The Black Cat Kitchen
by The Black Cat Kitchen
24 bars
2 hr 15 min

It has been such a chilly and snowy winter here in Nashville so far this year. With travel restrictions also happening, I have been missing time at the beach. Nothing says "beach" more to me than limes and coconut. Why not pair that with macadamia nuts also? I made a macadamia nut crust with a key lime curd. I topped the bars with shredded sweetened coconut. All you need is a paper umbrella for your drink to feel like you are somewhere tropical. Try this out! You can switch out the citrus as well to one of your favorites--orange, lemon, grapefruit! (If you go grapefruit, I would just add a touch more sugar ;) )

Macadamia Nut Key Lime Bars With Coconut
Recipe details
  • 24  bars
  • Prep time: 15 Minutes Cook time: 2 Hours Total time: 2 hr 15 min
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For the crust
  • 1 C macadamia nuts
  • 1/4 C sugar
  • 1 1/4 C AP Flour
  • pinch salt
  • 13 Tbsp unsalted butter, chilled, cut into cubes
For the filling
  • 2 C plus 2 Tbsp sugar
  • 5 eggs
  • 1/3 C AP Flour
  • 1 Tbsp key lime zest
  • 3/4 C sweetened shredded coconut
  • 3/4 C fresh squeezed key lime juice
For bars
Preheat oven to 350. Blend nuts and sugar in food processor until finely ground. Add flour, salt and blend 5 more seconds. Add butter cubes and process until blended. Press dough into 13x9 baking dish.
Bake until golden brown, 25-30 minutes. Cool completely
Whisk sugar and eggs for filling in large bowl. Whisk in key lime juice, flour, and zest. Pour filling over cooled crust
Bake lime bars 25 minutes (filling will still be jiggly)!
Sprinkle coconut evenly over top. Bake until filling is completely set for about 10-12 minutes longer.
Cool bars in pan on rack. Chill uncovered for about 2 hours before eating/cutting.
Should be stored in the fridge and served cold!
  • Use whatever citrus you have on hand for a different flavor
  • You can change the nut from macadamia to a different one.
The Black Cat Kitchen
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