| 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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