Coconut Lime Fig Bars

Buy your premium Sun-Maid + Orchard Choice Figs at valleyfig.com

Get 20% off Orchard Choice and Sun-Maid products with coupon code "20offretail". Limit one use per customer.

It might be a little cheeky, but lime in the coconut fig bars are fun and tropical. Make these buttery, nutty lime coconut fig bars recipe for teatime.

Course: Dessert

Keyword: Fig Bar Recipe, Fig Bars Recipe

Servings: bars

Calories: 336kcal

Ingredients

Crust

1 2/3 cups cake flour sifted
1/4 cup granulated sugar
1/4 tsp salt
11 tbsp unsalted butter cut into 1/2" pieces and chilled

Filling and Glaze

1 cup light brown sugar packed
4 eggs large
1 tsp vanilla extract
1/2 tsp salt
1/4 tsp baking powder
1 cup Orchard Choice or Sun-Maid California Figs stemmed and chopped
1/2 cup sweetened shredded coconut
1/2 cup walnuts toasted and chopped
4 tsp grated lime zest
1/4 cup lime juice
1 tbsp granulated sugar
2 cups confectioner's sugar sifted
1/2 cup sweetened shredded coconut toasted

Instructions

For the Crust

Adjust oven rack to middle position and heat oven to 350 degrees. Lay sheets of aluminum foil perpendicular to each other in 13 by 9-inch pan, with extra foil hanging over edges of pan. Push foil into corners and up sides of pan, smoothing foil flush to pan. Process flour, sugar, and salt in food processor until combined, about 30 seconds. Add butter and pulse until mixture resembles coarse meal, about 10 pulses. Transfer mixture to prepared pan and press into even layer. Bake until edges are lightly browned, about 15 minutes. Let crust cool in pan for 5 minutes.

For the Filling

Whisk sugar, eggs, vanilla, salt, and baking powder together. Stir in figs, coconut and walnuts. Pour filling over warm crust and bake until filling is set, about 25 minutes. Cool bars in pan for 5 minutes.

For the Glaze

Combine lime zest and granulated sugar in bowl; set aside. Whisk confectioners’ sugar and lime juice together in second bowl until smooth. Pour glaze over warm bars and spread into even layer. Sprinkle with lime sugar and toasted coconut. Let bars cool completely in pan on wire rack, about 2 hours. Using foil overhang, lift bars from pan and cut into 15 pieces. Serve. (Store bars at room temperature for up to 2 days.)

Notes

Valley Fig Growers is a proud sponsor of Cook's Country TV.

Nutrition