Coconut Key Lime Ginger Bars

Here's the bonus recipe for today-as promised. I left off the coconut on half the bars; picky kids-need I say more? These little tropical squares of cookie paradise would make a perfect dessert for tomorrow's dinner of 20 minute Rosemary and Orange Pork Chops with Couscous. See you then. Now, off to bed!

Coconut Key Lime Ginger Bars

Estimated Cost: $3.00

Notes: Save some time by toasting your coconut in the microwave. Spread it on a shallow plate and zap it for one minute intervals.

Cookie Base:

1 and 1/4 cups flour

1/2 teaspoon ground ginger

1/2 cup salted butter, softened

1/4 cup sugar

Filling:

3/4 cup sugar

2 eggs

3 Tablespoons key lime juice, or regular lime juice, or bottled lime juice

1 teaspoon lime zest

2 tablespoons flour

1/2 teaspoon baking powder

2 drops green food coloring, if desired

Frosting:

2 tablespoons lime juice

1 tablespoon butter

1 teaspoon vanilla

about 2 cups powdered sugar

milk, if needed

1/2 cup sweetened coconut, toasted

lime slices, for garnish

Preheat oven to 350. In a medium bowl, combine flour, ginger, butter and sugar. Pat into greased 8 inch square baking dish. Bake for 20 minutes, or until lightly browned at edges. Meanwhile, wipe out same bowl with a paper towel, and put in sugar and eggs. Whisk until smooth, about two minutes. Stir in juice, zest, flour, and powder. Add in food coloring if desired. Pour over hot crust and bake an additional 20 minutes, or until no longer jiggly in center. Cool completely. Make frosting by stirring together juice, butter, and vanilla. Add powdered sugar, stirring in milk, if needed to make spreadable frosting. Frost bar cookies and sprinkle with coconut and garnish with limes. Makes about 16 bars.