Recipe - Key Lime Coconut Cookies

1 cup Sweetened shredded coconut
1 One half cup Allpurpose flour
One half cup Confectioners' sugar; plus
more for dusting tops
10 tablespoon (1 One fourth sticks) butter; cut
into small pieces
6 lg Egg yolks
2 cn (14oz) sweetened condensed
milk
1 cup Keylime or regular lime
juice
4 teaspoon Keylime or regular lime
Zest; plus more for garnish

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 9by 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 1/3inch 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 MCRecipe Digest V1 #718 by "hurlbert@concentric.net"
hurlbert@concentric.net on Aug 3, 1997