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Home » Desserts » Creamy Lime Macaroon Bars

Creamy Lime Macaroon Bars

August 26, 2016 by Judith Hannemann

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Slightly tart creamy lime filling sits on top of a coconut macaroon crust. Very refreshing dessert that's different!

This dessert marries key lime cheesecake with a coconut macaroon. And the results are delicious!

A Different Crust

I’ll say it again, I love coconut!

Quite a long time ago, I saw a coconut pie crust in one of my mother’s old cookbooks. I never made this crust, but I never forgot about it.

The crust is basically a big coconut macaroon and it’s very easy to make!

Slightly tart creamy lime filling sits on top of a coconut macaroon crust. Very refreshing dessert that's different!

Fantastic Filling

This creamy lime filling is the perfect partner for the coconut crust.

The filling is slightly tart and that offsets the sweetness of the macaroon crust. The filling also has an intense lime flavor due to the additional lime zest that’s in it.

Slightly tart creamy lime filling sits on top of a coconut macaroon crust. Very refreshing dessert that's different!

Don’t Like Coconut?

While I love coconut, I realize that it’s not everyone’s dish of tea. Even though the combination of coconut and lime are very flavorful, if you don’t like coconut, it’s not going to work.

However, this dessert is equally as good with a graham cracker crust or a cookie crust. So use your favorite recipe for either crust as a substitute for the coconut one.

My favorite graham cracker crust recipe can be found in my Orange Creamsicle Cheesecake Bars.  I generally bake my graham cracker crusts because baking gives it a slightly toasty flavor, but it’s not necessary to do so.

The Recipe

Slightly tart creamy lime filling sits on top of a coconut macaroon crust. Very refreshing dessert that's different!
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Creamy Lime Macaroon Bars

This dessert marries key lime cheesecake with a coconut macaroon. And the results are delicious!
Prep Time15 mins
Cook Time2 hrs
Total Time2 hrs 15 mins
Course: Dessert
Cuisine: American
Keyword: coconu macaroon, dessert bars, key lime cheesecake, lime, macaroon
Servings: 6 -8
Calories: 663kcal
Author: Judith Hannemann

Ingredients

CRUST

  • 3 cups sweetened shredded coconut
  • 4 tbsp unsalted butter softened
  • 1 large egg white

FILLING

  • 1 box 4-serving size instant vanilla pudding mix
  • 5 oz evaporated milk
  • zest of 1 lime
  • 16 oz 2 pkgs cream cheese, softened
  • 3/4 cup frozen concentrated limeade thawed.

Instructions

  • Preheat oven to 325 degrees F. Spray a 11 x 7-inch pan with non-stick spray.
  • In a large bowl combine the coconut and the softened butter making sure to mix it very well. I used my hands for this to make sure the butter is well incorporated.
  • Stir in the egg white.
  • Press the coconut mixture into the prepared pan.
  • Bake for 15-20 minutes or until the edges of the crust begin to brown.
  • Remove from oven and cool completely.
  • To make filling beat the pudding mix, lime zest and evaporated milk in a small bowl for 1 minute. Set aside.
  • In a large bowl beat the cream cheese and the concentrated limeade. Beat well.
  • Gradually add the pudding mix beating well after each addition.
  • Spread filling over cooled crust and refrigerate for at least 2 hours or preferably overnight.

Notes

Graham cracker or cookie crust may be substituted for the coconut crust.

Nutrition

Serving: 1serving | Calories: 663kcal | Carbohydrates: 46g | Protein: 8g | Fat: 51g | Saturated Fat: 35g | Cholesterol: 110mg | Sodium: 497mg | Potassium: 336mg | Fiber: 2g | Sugar: 41g | Vitamin A: 1308IU | Vitamin C: 2mg | Calcium: 145mg | Iron: 1mg
Tried this recipe?Mention @midnitebaker or tag #midnitebaker!

 

Slightly tart creamy lime filling sits on top of a coconut macaroon crust. Very refreshing dessert that's different!
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Filed Under: Desserts Tagged With: cheesecake, coconut, desserts, lime

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Comments

  1. Amy Thiessen says

    August 30, 2016 at 5:18 pm

    This looks so great! It seems like my mom would throw a frozen pie together with lime jello and whip cream? I can’t quite remember now. 😀 And I LOVE coconut, so I’m thrilled to try your crust out!

    • Judith Hanneman says

      August 30, 2016 at 8:45 pm

      The crust is the best part!!! I did the jello thing with strawberries and cool whip–those pies were big in the 1970s!!

  2. Miranda says

    August 30, 2016 at 9:42 pm

    I love the idea of using coconut for the crust! That would be so amazing with lime!
    Miranda recently posted…Smores Pie PopsMy Profile

    • Judith Hanneman says

      August 31, 2016 at 12:13 am

      The crust alone is worth it LOL, but I’m a coconut freak anyway!

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