Creamy Lime Macaroon Bars

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!

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.

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

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Creamy Lime Macaroon Bars

Prep Time15 mins

Cook Time2 hrs

Total Time2 hrs 15 mins

Servings: 6 -8

Author: Judith Hannemann

Ingredients

• Crust:
• 3 cups sweetened shredded coconut
• 4 tbs 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.
• 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 preferably overnight.

Notes

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

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