Coconut Lime Squares ~ picture it: 80 degrees in the sun, the waves are rolling rhythmically in, an unbroken strip of turquoise sea meets an equally unbroken strip of azure sky…pelicans glide silently by overhead, palm leaves rustle in the breeze, you’ve got your sunglasses, flip flops, piña colada… Now hold that thought.
I can’t claim that these tangy bars will lower your blood pressure or give you a nice tan, but for me they help extend that vacation feel a little longer. I made them between picking up the dog at the kennel and my third load of laundry. It’s hard to believe but I had my first piña colada last week in Florida. I don’t know how I managed to avoid such a lovely drink all these years!
When the craving for rum, fresh coconut, and lime hits, this is your go to dessert. Basically it’s a coconut rum blondie with a lime glaze.
- 1 1/3 cup all-purpose flour
- 1/3 cup coconut flour
- 1/2 tsp salt
- 1 tsp baking powder
- 1/2 cup (1 stick) unsalted butter at room temperature
- 1 cup sugar
- 1 Tbsp molasses
- 2 eggs
- 2 Tbsp dark rum (or 1 tsp rum extract)
- 1 tsp coconut extract (optional)
- 1/2 cup sweetened shredded coconut
- 1 1/2 cups confectioner's sugar
- juice of up to 2 limes
- zest of 2 limes
- Set oven to 350F
- Whisk the dry ingredients together in a bowl and set aside.
- Cream the butter, sugar and molasses together until light and fluffy. Beat in the eggs, one at a time. Add the rum and/or extracts.
- Mix in the dry ingredients until thoroughly combined. Fold in the coconut.
- Spread in an 8x8 pan that has been lined with parchment paper with overhanging edges for easy removal. (Or lightly grease the pan)
- Bake for 30-35 minutes until lightly golden and a toothpick inserted near the center comes out clean.
- Cool for 10 minutes in the pan, then lift the blondies out of the pan with the parchment paper and finish cooling on a rack. Glaze when completely cool.
- To make the glaze, miix the sugar with enough lime juice to make a spreadable glaze. Mix in the zest or sprinkle it on top.