coconut lime shortbread date bars
Yes, I realize that is a very long title for a recipe but all of those elements are vital to explain how seriously delicious these are. Inspired by a date bar I had at a local coffee shop, I set out to re-create with some bolder flavors. The coconut shortbread is simple but flavorful (thanks butter) and the date filling is super sweet without having to add any sugar. SCORE. Please make these for your next girls night/coffee hang/late night netflix binge, you won't be disappointed!
Coconut Lime Shortbread Date Bars
- 2 1/2 cups dates, pitted and chopped small
- 1/2 cup water
- 1/4 cup fresh lime juice
- 1 teaspoon vanilla
- 1 3/4 cups all-purpose flour
- 1/4 cup cornstarch
- 1/2 teaspoon salt
- 1 cup unsalted butter, at room temperature
- 3/4 cup powdered sugar
- 1/2 cup shredded coconut
Preheat the oven to 300 degrees.
Combine dates, water, lime juice, and vanilla, in a small saucepan. Bring to boil, reduce to simmer and cook 5 minutes or until dates are soft, sticky, and resemble jam. Set aside to cool.
Grease an 8x8 square pan or 7x11 pan and line the bottom with parchment paper.
Combine flour, cornstarch, and salt in a bowl. Set aside. Cream butter and sugar until soft and smooth in a separate bowl with an electric mixer. Gradually beat in flour-cornstarch mixture. Once combined add in coconut and stir. Press 2/3 of mixture into the bottom of the pan and spread date mixture over. Crumble the remaining dough over the filling.
Bake for 50-60 minutes or until shortbread is cooked through and the top is golden. Cool completely before serving.