Is it possible that summer could have come and gone so fast? In thinking back at the blessings we witnessed, large and small, I’m amazed at just how much the Holy Spirit loves to come alongside in every circumstance. Summertime at the Community of Jesus is an event filled season, which generally goes hand in hand with receptions! One especially stands out, looking back from a cook’s point of view: an organ concert, attended by an exceptionally large number of people. It’s always a blessing/challenge to come up with new ideas of what to serve at such an occasion—something fresh, original, visually attractive—and something really tasty. The kitchen team definitely “approved” of lime-macaroon bars, and so did our guests!
CHANGE SERVING SIZE
- 3 fresh limes
- 1 cup butter softened
- 1 3/4 cup sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 3 eggs
- 1 tsp vanilla
- 3 cups flour
- 1 egg whites slightly beaten
- 1 package (14 oz) coconut flaked
- 1 can (14 oz) sweetened condensed milk
- Set oven to 350. Using a 9x13 baking pan, spray lightly with baking spray; you may also prefer to line pan with foil, spraying it lightly.
- Zest and juice the limes; set aside
- For crust, with an electric mixer, beat butter for a few seconds, then add sugar and beat until light and fluffy. Add eggs, vanilla, lime juice, and zest, mixing until combined.
- Blend in flour, baking powder, and salt. Spread batter evenly in the prepared pan. Bake about 15 minutes or until set and dry. Remove from oven.
- Meanwhile, in a large bowl combine the egg white, coconut, and condensed milk. Spoon coconut mixture evenly over hot crust. Bake about 20 minutes more or until topping is golden brown. Cool on a wire rack and cut into bars!