Key Lime Bars with Coconut Crust

These aren't your traditional holiday cookie, but they are very delicious! These bars have a lime-cheesecake filling, topped with a coconut-cookie crumble with a coconut-shortbread cookie base. The coconut is toasted, which adds a mild coconut flavor and crunch without being too strong or sweet. There is a punch of citrus flavor from the lime in the filling, but that tartness is also mellowed out by the cream cheese. I've made these a number of times and they are always a hit! Whether you're a cheesecake person or a lemon-bar person, these bars will have you coming back for seconds, guaranteed!

RECIPE: Key Lime Bars with Coconut Crust
from the King Arthur Flour Cookie Companion
makes about 24 bars

INGREDIENTS:
Crust:
2/3 cup brown sugar
1 3/4 cups all-purpose flour
3 cups shredded sweetened coconut, toasted
1/2 teaspoon salt
1/2 teaspoon coconut extract (optional)
1/2 cup (1 stick) butter, cold, cut into cubes

Filling:
one 8-ounce package cream cheese (I use reduced fat/Neufchatel), room temperature
1 3/4 cups sugar
pinch of salt
3 tablespoons all-purpose flour
4 large eggs, room temperature
1/3 to 1/2 cup Key lime juice, or fresh lime juice to taste

DIRECTIONS:
Preheat oven to 350F. Layer a 9x13-inch pan with aluminum foil (make sure foil comes up the sides of the pans so you can easily lift the bars out of the pan when the have cooled). Grease foil lightly with oil spray or butter.

Combine all the crust ingredients together in a mixing bowl or the bowl of a food processor. Mix or process until the mixture is crumbly. Set aside 1 cup of the crumbs, and press the remaining crumbs into the bottom of the prepared pan. Use the flat side of a large dry-measuring cup to help press the crumbs firmly into the pan. Bake the crust for 16-18 minutes, or until it's golden brown.

Meanwhile, make the filling. In a mixing bowl, beat the cream cheese until soft. Add the sugar and salt and beat until well blended. Stir in the flour, then beat in the eggs one at a time, beating well after each addition. Stir in the lime juice, mixing well until smooth. Make sure to scrape the sides of the bowl to make sure everything is mixed evenly. Pour the filling onto the crus.

Bake the bars for 15 minutes. Sprinkle evently with the reserved crumbs and bake an additional 10-15 minutes, or the bars are set around the edges but still slightly wobbly in the middle. Remove from the oven and cool at room temperature for 1 hour. For easiest slicing, refrigerate for several hours. If you have lined the pan with aluminum foil (and refrigerate for several hours), you should be able to easily lift the bars out of the baking pan, using the excess aluminum foil as handles. Peel the edges of the foil down, and cut into bars.

Store in an airtight container in the refrigerator.