| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Cookies, Desserts | 24 | Servings | |
INGREDIENTS
| 1 | c | Sweetened shredded coconut |
| 1 1/2 | c | All-purpose flour |
| 1/2 | c | Confectioners' sugar; plus more for dusting tops |
| 10 | tb | (1 1/4 sticks) butter; cut into small pieces |
| 6 | lg | Egg yolks |
| 2 | cn | (14-oz) sweetened condensed milk |
| 1 | c | Key-lime or regular lime juice |
| 4 | ts | Key-lime or regular lime |
| Zest; plus more for garnish |
INSTRUCTIONS
1. Heat oven to 350'. Spread coconut on a baking sheet and toast until golden brown, 6 to 8 minutes, tossing every 2 minutes. Remove from oven; transfer to a plate to cool. 2. Combine flour and sugar in a mixing bowl and add half the coconut. Cut in butter until mixture resembles coarse meal. Pat mixture into a 9-by- 13 ~inch pan and bake until golden, 20 to 25 minutes. 3. Meanwhile, beat together egg yolks and condensed milk with a whisk until thick. Gradually beat in lime juice and zest. Pour onto crust, sprinkle with remaining coconut, and bake just until hot, about 6 to 8 minutes. Cooi completely, then chill until ready to serve. Cut into six 2 1/3-inch rows; cut rows on a diagonal to form diamonds. Before serving, sprinkle with confectioners' sugar, and garnish with lime zest, if desired. Martha Stewart Living/June & July/94 Scanned & fixed by Di and Gary Posted to MC-Recipe Digest V1 #718 by "hurlbert@concentric.net" <hurlbert@concentric.net> on Aug 3, 1997
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