Coconut Key Lime Bars

Makes 12 Bars

  2   cups  finely crushed Midel (gluten-free)  gingersnap cookies
  3   tablespoons  salted butter — melted
  1   tablespoon  brown sugar
  4   oz.  soy cream cheese — softened to room temperature
  4   large  egg yolks
  1   can  sweetened condensed milk — (14 oz)
  1/2  cup  finely shredded coconut
  1/2  cup  key lime juice
  2       teaspoons  lime zest
  1/4  teaspoon  salt
    confectioners’ sugar for dusting

Preheat the oven to 350F. Line a 9″X9″ baking pan with aluminum foil, leaving an overhang on the sides, and lightly spray with nonstick spray. Mix together the melted butter and brown sugar. Set aside.

To make the crust, pulverize the crunchy gingersnap cookies into a fine crumb with a food processor. Pour into a medium sized bowl and mix with melted butter and brown sugar mixture. Press firmly and evenly into the prepared baking pan. Bake the crust for 10 minutes.

While the crust is baking, beat the cream cheese until smooth. Beat in the egg yolks until incorporated. Beat in the condensed milk, coconut, lime juice, lime zest, and salt until combined. Pour into the warm crust once it’s done baking.

Bake for 15-18 minutes, or until the edges of the bars begin to brown. Allow the bars to cool at room temperature in the pan or on a wire rack. Once cooled, place in the fridge to chill completely (at least 2 hours).

Once chilled, lift the bars out of the pan using the foil overhang. Cut into squares. Garnish with confectioners’ sugar.