"Lime in Da Coconut"

Hot weather demands cool refreshment. There's nothing more light and refreshing than the flavors of lime and coconut together. This is a fun recipe to make while listening to Harry Belafonte CDs..."You put da lime in da coconut and drink it all up..."

Crust
2 cups unbleached all-purpose flour
1/2 c. confectioners sugar
1 cup (2 sticks) cold, unsalted butter
1 cup Baker's angel flake coconut
1/2 c. chopped macademia nuts


Filling
1 1/4 cups superfine sugar
3/4 c. fresh lime juice
1/4 cup unbleached all-purpose flour
1 teaspoon baking powder
4 large eggs

Confectioners' sugar for dusting.

1. Preheat oven to 350F. Coat a 13x9 inch baking pan with nonstick cooking spray.
2. To make the crust, combine ingredients in a food processor and pulse until the mixture resembles small peas. Press into the bottom of the pan, using your knuckles to press down. Bake until browned (about 20 minutes). Remove from the oven and let cool for 10 minutes.
3. To make the filling, combine the ingredients in the food processor and process until smooth. Do not let it get frothy or the bars will be pocked from the bubbles popping during baking. Pour over the baked crust and bake until the filling is set, another 20 minutes.
4. Let cool completely, then cut into twenty four 2 inch squares and dust with confectioners' sugar.

These can be covered and refrigerated for up to 2 days or frozen for up to 2 months.

“Glass City Gourmet” is a chronicle of one woman's attempt to cook, eat, diet and entertain with both flair and whimsy while based in Toledo, Ohio. I encourage you to read on as the "Glass City Gourmet" attempts grand recipes, samples locally owned restaurants, visits indigenous markets and humbly pursues her quest to be formally recognized as the official "Glass City Gourmet".