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Ingredients One per line	Crust: 1 1/2 cups graham cracker crumbs 2 T sugar 1/2 cup sweetened flaked coconut 1/3 cup melted butter Filling: 3 cans sweetened condensed milk 1/2 cup sour cream 3/4 cup lime juice (fresh or bottled) 1 T grated lime or lemon zest (can be omitted if you don't have a lemon or lime) Topping: Whipped cream Toasted coconut for garnish (optional)
Directions One per line	Preheat oven to 350° Line an 8x8 square baking pan with parchment paper, overlapping the sides to create handles. Mix crumbs, sugar, coconut, and butter in bowl. Press into pan. Bake 8-10 minutes. Remove and cool slightly. While crust is cooling, make the filling. In a bowl combine sweetened condensed milk, sour cream, lime juice and zest. Whisk or beat until smooth and creamy. Pour on top of crust. Bake for 8-10 minutes until firm to the touch but not browned. Cool at room temperature, then chill completely in the fridge. To serve, lift the bars out of the pan using the parchment handles. Cut into pieces. Top with whipping cream and toasted coconut.
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