INGREDIENTS
1 lb. 12 ozs. sweetened coconut flakes
2 lbs. 4 ozs. flour
1 lb. 4 ozs. confectioners’ sugar
1 lb. 4 ozs. butter, cold, cut in pieces
1 lb. 8 ozs. Hershey’s Premier White Chips
12 ozs. heavy cream
20 large egg yolks (about 12 ozs.)
5 lbs. 4 ozs. sweetened condensed milk
1 lb. Key lime juice
2.25 ozs. Key lime zest
TOTAL APPR. WT.: 15 lbs. 14.25 ozs.
INSTRUCTIONS
Bake coconut in a single layer at 300ºF,
stirring occasionally, until golden brown.
Mix flour, confectioners’ sugar, half the coconut and the butter on low for 3 minutes, until mixture resembles coarse crumbs. Press mixture into prepared 18-in. by 26-in. sheet pan. Bake 15 minutes at 300ºF. Cool.
Place Hershey’s Premier White Chips and heavy cream in large microwave-save bowl. Microwave at medium for 2 minutes; stir. Cool to room temperature.
Combine egg yolks, sweetened condensed milk, lime juice and zest in large bowl. Add white chip mixture; whisk to combine. Pour into pan with crumb mixture. Sprinkle remaining coconut, pressing lightly.
Bake 22 to 25 minutes at 300ºF. Cool.
YIELD: about 72 bars
