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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 minutes
Cook Time2 hours
Total Time2 hours 15 minutes
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