3/4 cup plus 2 tablespooons all-purpose flour
3/4 stick (8 tablespoons) cold unsalted butter or margarine, cut into bits
1/3 cup sweetened flaked coconut
1/4 cup confectioners' sugar
1/8 teaspoon salt

4 large eggs
1 cup granulated sugar
1/3 cup all-purpose flour
1 tablespoon frreshly grated lime zest (from 2-3 limes, depending on size)1/2 cup plus 2 tablespoons fresh lime juice (squeezed from 3-6 limes, depending on size)
1/2 cup sweetened flaked coconut

Toast all of the coconut by spreading out in a shallow pan and broiling, watching constantly and stirring occasionally for even browning.  Remove to a plate or shallow bowl and let cool.  Measure the amounts for the crust and topping and keep separate.

For the crust:
Preheat oven to 325 degrees and spray an 8-inch square baking pan with baking spray.  In a bowl, blend together with fingertips or a fork the flour, butter, coconut, confectioners' sugar, and salt, until the mixture resembles coarse meal.  Pat the mixture into the prepared pan and bake in the middle of the oven for 20 to 30 minutes until golden brown (check at 20 minutes and continue baking only if necessary).  Let crust sit to cool while preparing the topping.  Reduce oven temperature to 300 degrees.

For the custard and assembly:
In a bowl, whisk together the eggs and granulated sugar until combined well.  Stir in the flour, lime juice, and lime zest.  Pour the mixture over the crust and bake in the middle of the oven for 20 minutes.  Sprinkle the top of the custard with the tosted coconut and bake 5-10 minutes more, or until just set.  Let pan sit on a rack to cool and then chill for at least 1 hour.

Yield: 16 2-inch squares

Jamie Stolper is the Food Editor of

Coconut Lime Squares