A delightful dessert combining a tangy lime filling with a crispy coconut crust.
Preheat your oven to 325°F (165°C) and prepare an 8-inch square baking pan by lining it with foil, leaving an overhang for easy removal.
Using foil makes it easier to lift the bars out of the pan for cutting.
In a food processor, pulse the animal crackers until finely ground. Add the brown sugar and salt, and pulse to combine. Drizzle in the melted butter and pulse until the mixture resembles wet sand.
Ensure the crumbs are evenly moistened for a firm crust.
Press the crumb mixture firmly into the bottom of the prepared pan. Bake in the preheated oven for 18-20 minutes, or until golden brown. Let cool on a wire rack.
Press the crumbs evenly to avoid uneven baking.
In a mixing bowl, beat the cream cheese, lime zest, and salt until smooth. Gradually whisk in the condensed milk, followed by the egg yolk and lime juice, until fully combined.
Ensure the cream cheese is softened for a smooth filling.
Pour the filling over the cooled crust, spreading it evenly. Bake for 15-20 minutes, or until the edges are set and the center is slightly jiggly. Cool completely on a wire rack.
Avoid overbaking to maintain a creamy texture.
Sprinkle the toasted coconut over the cooled filling. Refrigerate for at least 2 hours before cutting into squares.
Chilling helps the bars set for cleaner cuts.
Lift the bars out of the pan using the foil overhang. Cut into 16 squares and serve.
Use a sharp knife for clean edges.
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