Valley Fig Growers

California Fig, Coconut-Lime Dream Bites

To ensure a smooth glaze make sure to sift the confectioners sugar before mixing with the lime juice.

Makes 15 bars

Ingredients

Crust

1 2/3 
cups (6 2/3 ounces) cake flour, sifted 

1/4 
cup (1 3/4 ounces) granulated sugar 

1/4 
teaspoon salt 

11 
tablespoons unsalted butter, cut into 1/2-inch pieces and chilled

Filling and Glaze

1 
cup packed (7 ounces) light brown sugar 

4 
large eggs 

1 
teaspoon vanilla extract 

1/2 teaspoon salt 

1/4 
teaspoon baking powder

1 cup Blue Ribbon Orchard Choice or Sun-Maid California Figs, stemmed and chopped fine 

1/2 cup sweetened shredded coconut 

1/2 cup walnuts, toasted and chopped

4 
teaspoons grated lime zest plus 1/4 cup juice (2 limes) 

1 
tablespoon granulated sugar 

2 
cups (8 ounces) confectioners' sugar, sifted

1/2 cup sweetened shredded coconut, toasted

 

Directions

  1. FOR THE CRUST: Adjust oven rack to middle position and heat oven to 350 degrees. Lay sheets of aluminum foil perpendicular to each other in 13 by 9-inch pan, with extra foil hanging over edges of pan. Push foil into corners and up sides of pan, smoothing foil flush to pan. Process flour, sugar, and salt in food processor until combined, about 30 seconds. Add butter and pulse until mixture resembles coarse meal, about 10 pulses. Transfer mixture to prepared pan and press into even layer. Bake until edges are lightly browned, about 15 minutes. Let crust cool in pan for 5 minutes. 
  2. FOR THE FILLING: Whisk sugar, eggs, vanilla, salt, and baking powder together. Stir in figs, coconut and walnuts. Pour filling over warm crust and bake until filling is set, about 25 minutes. Cool bars in pan for 5 minutes.
  3. FOR THE GLAZE: Combine lime zest and granulated sugar in bowl; set aside. Whisk confectioners’ sugar and lime juice together in second bowl until smooth. Pour glaze over warm bars and spread into even layer. Sprinkle with lime sugar and toasted coconut. Let bars cool completely in pan on wire rack, about 2 hours. Using foil overhang, lift bars from pan and cut into 15 pieces. Serve. (Store bars at room temperature for up to 2 days.)

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Nutrition Information

amount per serving

  • Calories 360
  • % Calories from Fat 38%
  • Fat 15
  • Cholesterol 79
  • Protein 4
  • Carbohydrates 55
  • Fiber 2
  • Iron 1
  • Sodium165
  • Calcium 53
  • Potassium 175