Name: Coconut-Lime Dream Bites
Total time: 3 h 30 min
Ingredients: 1 2/3 cups (6 2/3 ounces/189 grams) cake flour , sifted; 1/4 cup (1 3/4 ounce/50 grams) granulated sugar; 1/4 teaspoon salt; 11 tablespoons unsalted butter , cut into 1/2-inch pieces and chilled; 1 cup packed (7 ounces/198 grams) light brown sugar; 4 large eggs; 1 teaspoon vanilla extract; 1/2 teaspoon salt; 1/4 teaspoon baking powder; 1 cup sweetened shredded coconut; 1 cup walnuts , toasted and chopped; 4 teaspoons grated lime zest plus 1/4 cup juice (2 limes); 1 tablespoon granulated sugar; 2 cups (8 ounces/227 grams) confectioners' sugar , sifted

Why This Recipe Works

We were drawn to these citrusy Coconut-Lime Dream Bars because they offered a welcome departure from the typical holiday cookie. A combination of walnuts and shredded coconut produced a flavorful, festive filling, while lime zest and juice ensured the glaze was packed with lime flavor. Baking the bars in an aluminum foil sling ensured we could easily remove them when it came time to serve.

Instructions

for the crust

Adjust oven rack to middle position and heat oven to 350 degrees. Lay sheets of aluminum foil perpendicular to each other in 13 by 9-inch pan, with extra foil hanging over edges of pan. Push foil into corners and up sides of pan, smoothing foil flush to pan. Process flour, sugar, and salt in food processor until combined, about 30 seconds. Add butter and pulse until mixture resembles coarse meal, about 10 pulses. Transfer mixture to prepared pan and press into even layer. Bake until edges are lightly browned, about 15 minutes. Let crust cool in pan for 5 minutes.

for the filling

Whisk sugar, eggs, vanilla, salt, and baking powder together. Stir in coconut and walnuts. Pour filling over warm crust and bake until filling is set, about 25 minutes. Cool bars in pan for 5 minutes.

for the glaze

Combine lime zest and granulated sugar in bowl. Whisk confectioners’ sugar and lime juice together in second bowl until smooth. Pour glaze over warm bars and spread into even layer. Sprinkle with lime sugar. Let bars cool completely in pan on wire rack, about 2 hours. Using foil overhang, lift bars from pan and cut into 15 pieces. Serve. (Store bars at room temperature for up to 2 days.)