1/2 cup butter, melted

1/4 cup sugar

1 cup all-purpose flour

1/2 cup shredded coconut

2 eggs

1/2 cup freshly squeezed lime juice

1 can (14 oz) sweetened condensed milk

1/4 tsp salt

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Preheat the oven to 350°F (175°C) and grease an 8×8-inch baking pan.
In a bowl, mix melted butter, sugar, flour, and shredded coconut until the mixture resembles coarse crumbs.
Press the crust mixture evenly into the bottom of the prepared pan and bake for about 10 minutes, or until lightly golden.
In another bowl, whisk together eggs, lime juice, sweetened condensed milk, and salt until smooth and creamy.
Pour the lime mixture over the warm crust and return to the oven.
Bake for 20–25 minutes, or until the center is set but slightly jiggly.
Cool completely at room temperature, then refrigerate for at least 2 hours before cutting into squares.

For extra citrus flavor, add lime zest to the filling.

Use toasted coconut in the crust for added richness.

Can substitute lemon juice for lime to make Lemon Coconut Bars.

Store bars in the refrigerator for up to 5 days or freeze for up to 2 months.

For clean slices, use a sharp knife and wipe it between cuts.