INGREDIENTS
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For the Coconut Macaroon Crust:
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2/3 cup Borden sweetened condensed milk
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1 large Eggland’s Best egg white
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1 1/2 teaspoons vanilla
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1/8 teaspoon Morton salt
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3 1/2 cups sweetened coconut
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For the Key Lime Filling:
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1 (14-ounce) can Borden sweetened condensed milk
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4 large Eggland’s Best egg yolks
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Zest of 1 large lime
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1/2 cup lime juice