Key Lime Pie Macaroon Bars

Name: Key Lime Pie Macaroon Bars
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT1H20M0.000S
Yield: about 30 macaroon bars
Ingredients: Cooking spray; 2 cups finely ground graham cracker crumbs, from about 18 crackers (use kosher-for-Passover grahams); 3 tablespoons granulated sugar; 1 stick unsalted butter, melted; 1 14-ounce can sweetened condensed milk; 1/2 cup bottled Key lime juice; 1 teaspoon finely grated lime zest, plus more for topping; 1/2 teaspoon pure vanilla extract; 1/8 teaspoon salt; 1 14-ounce bag sweetened shredded coconut; 1/2 cup heavy cream; 1 tablespoon confectioners’ sugar

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Level: Easy
Yield: about 30 macaroon bars
Nutritional Analysis

Per Serving

Serving Size

1 of 30 servings

Calories

179

Total Fat

12

Saturated Fat

8

Carbohydrates

18

Dietary Fiber

1

Sugar

15

Protein

2

Cholesterol

17

Sodium

88

Total: 1 hr 20 min (plus cooling and chilling)
Active: 30 min

For these macaroon bars, we use sweetened condensed milk and fresh key lime juice to evoke the creamy punch of a traditional key lime pie. The macaroon mixture is baked over a buttery graham cracker base, and once cooled, cut into bite-sized squares. A dot of sweetened whipped cream and freshly grated lime zest is the perfect finisher.

Ingredients

For the Crust:

Cooking spray

2 cups finely ground graham cracker crumbs, from about 18 crackers (use kosher-for-Passover grahams)

3 tablespoons granulated sugar

1 stick unsalted butter, melted

For the Filling and Topping:

1 14-ounce can sweetened condensed milk

1/2 cup bottled Key lime juice

1 teaspoon finely grated lime zest, plus more for topping

1/2 teaspoon pure vanilla extract

1/8 teaspoon salt

1 14-ounce bag sweetened shredded coconut

1/2 cup heavy cream

1 tablespoon confectioners’ sugar

Directions

Make the crust: Preheat the oven to 325˚ F. Line an 8-inch square baking dish with foil; coat with cooking spray. Combine the graham cracker crumbs and granulated sugar in a bowl, then stir in the melted butter until the mixture is the consistency of wet sand. Press firmly and evenly into the bottom of the dish. Bake until light golden brown, 10 to 15 minutes. Let cool.
Make the filling: Whisk together the condensed milk, Key lime juice, lime zest, vanilla and salt in a bowl until smooth. Stir in the coconut. Spread the coconut mixture over the cooled crust. Bake until golden around the edges, about 30 minutes. Let cool to room temperature, about 1 hour, then refrigerate until completely cooled, 3 to 4 hours. Cut into small squares.
Make the topping: Combine the heavy cream and confectioners’ sugar in a medium bowl and beat with a mixer on medium-high speed or whisk by hand until stiff peaks form. Transfer to a pastry bag fitted with a star tip; pipe onto the macaroon bars. Top with lime zest. Refrigerate until ready to serve.

Cook’s Note

If you’re following kosher- for-Passover laws, check the label on your ingredients to be sure they are certified OU-P.

Photograph by Ryan Liebe

Key Lime Pie Macaroon Bars

Ingredients

For the Crust:

For the Filling and Topping:

Directions

Cook’s Note

Categories:

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