I really like Key Lime Pie (recipe here) and I was craving a little taste of the tropics. But it’s very difficult to store leftovers and since [[[looks around]]] everyone seems to be either out of town or going out of town, I had no one on which to foist that extra pie.  You know what freezes well and is ready for the next guest who comes over for coffee? Yup, Key Lime Bars.

Last time I made them, I had just a few extra coconut shreds, so instead of storing them, I decided to toast them and add them to the top after I removed the bars from the oven.

I have been without any coconut shreds since then, so that was the first thing that went on my list today. Once I had everything, the bars themselves are easy to put together.  This time I put the raw coconut shreds on the bars.

Now if they would just hurry up and cool.

Key Lime Coconut Bars

• 1 1/2 cups graham cracker crumbs (approx 28 squares)
• 3 heaping tablespoons shredded coconut (I prefer unsweetened)
• 4 tbsp butter, melted
• 8 oz pk cream cheese, softened
• 14 oz can sweetened condensed milk
• 1/4 cup Key Lime juice or regular lime juice
• 1 tbsp lime zest
• 1/2 tsp lemon extract (opt)
• 1 lime, sliced into thin slices, then quarter

9×9 glass baking dish, mixing bowl, and 36 cupcake papers

Heat oven to 350ºF. Grease square pan, 9x9x2 inches.

Mix graham cracker crumbs, coconut and butter thoroughly with a fork. Press evenly in the bottom of pan. Refrigerate while preparing cream cheese mixture. Beat cream cheese in a small bowl with an electric mixer on medium speed until light and fluffy.

Gradually beat in milk until smooth. Beat in lime juice, lemon extract and lime peel.

Pour into pan, spreading evenly over crust. Bake about 35 minutes or until the center is set.

Cool 30 minutes on a rack, then cover loosely and refrigerate at least 3 hours until chilled. Cut into 24 to 36 pieces, place in cupcake papers, and top with lime quarters.