How to make it

  • To toast coconut and pecans, spread them in a shallow pan and toast at 350F for 4-6 minutes, stirring from time to time. Don’t burn the coconut!
  • Preheat oven to 350F.
  • Line a 9x13 inch baking pan with parchment paper or grease well.
  • Combine flour, sugar, coconut, dates, zest, in large bowl and mix well.
  • Add cooled butter and stir to moisten.
  • Stir in eggs, vanilla.
  • Spread batter evenly in pan.
  • Bake 18-22 minutes or until lightly golden brown around the edges and slightly firm to the touch.
  • Remove from oven and pour lime glaze evenly over top. Allow to cool in pan at least 10 minutes before cutting into bars.
  • Lime Glaze
  • 1 ½ c. icing sugar
  • juice of 1 lime
  • Mix to form a thin glaze.

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