I love lemon cookies and coconut lime cookies, but sometimes I just don’t have the time or patience to make batches of individual cookies to feed all my friends. These coconut lime bars are my solution. Not only are they quick to make, but they also bring together the refreshing tang of lime and the sweetness of coconut in a soft, brownie-like texture. My mouth is literally watering as I type this. I get asked for this recipe every time I make them. Whether you’re hosting a summer barbecue or a small gathering, these bars are guaranteed to be a hit. With a few easy adjustments, they’re even gluten-free and dairy-free friendly, making them accessible to more guests… and they pair well many foods, especially with my Summer Cobb Salad or a Super Simple Street Taco Bar!
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So invite some friends over, throw on a cute apron (I always feel more domestic with a cute apron), and let’s get baking!
Ingredients
Substitutions for ingredients in coconut lime bars
For this easy to throw together treat, you will need some common, everyday staples found in your pantry. Coconut extract and a fresh lime are usually the only things I need to run out and find before I make this fun dessert. I recommend baking it as it is written, but some substitutions can be made if needed.
Butter:
I use salted butter for this recipe, but unsalted works just fine. If you use unsalted, you might want to increase the salt to 1/4 tsp. Earth balance vegan butter works great if you are looking for a dairy-free option.
Sugar:
I have only ever tried granulated sugar in these coconut lime bars. I have not tried sugar replacements in this. If you try something else and it works, please let me know in the comments.
Flour:
Usually I use all purpose flour, but have tried this with gluten free 1 to 1 flour and it worked great. The texture is a little different, but it was perfect for our friends with a gluten allergy.
How to make these easy coconut lime bars, step by step:
I like to gather all my ingredients first to make sure I have everything necessary for my coconut lime bars so I don’t need to call my husband in a panic at the last minute. This has happened WAY more than I would like to admit.
Preheat your over to 350 degrees and then line an 8×8 baking dish with foil. I find that it bakes more evenly for me with foil than parchment paper. Spray the foiled dish with nonstick spay and set aside.
In a medium bowl, combine the flour, baking powder, cornstarch and salt. Mix it together and set aside.
Next I use my Kitchenaid Stand Mixer with the paddle attachment to combine the melted butter (which I melt in the microwave for about 30 seconds) and granulated sugar. Mix it until it is combined.
Add the zest of 1 lime, juice from half a lime (save the other half for the glaze), coconut extract and vanilla extract. Mix thoroughly to infuse the tropical flavors into the dough.
Add one egg and then just the yolk of a second egg for extra richness. I don’t have an egg separator, so I just do it in the shell. Sometimes it takes me a few tries… egg separating doesn’t come easy to me. If you are like me, hang in there, you can do it (or maybe get an egg separator)! Mix the eggs in the dough.
Dump in the dry mixture that you set aside in the beginning. No need to do a little at a time. Just dump the whole thing in. Mix until you have a thick, delicious dough.
Mix it together until everything is moist. I didn’t bother to scrape down the sides of the mixing bowl before I took the picture, but make sure to get all of the goodness into the pan!
Pour it into the prepared 8X8 pan. And by “pour” I actually mean use a spatula to dump it out. It is too thick to pour. Use that spatula to spread it evenly throughout the pan. As you can see… I don’t try too hard to make it smooth. The cookie bars still look and taste delicious! The imperfections help hold onto the glaze!
Bake for 20-25 minutes (22 minutes is just about perfect in my oven) when the sides start to pull away from the pan and the middle feels a little bit firm. The edges will be slightly brown.
While the bars are cooling, it’s time to whip up the simple lime glaze that really takes these bars to the next level. This glaze adds a zesty sweetness that perfectly complements the coconut.
Making the simple lime glaze
In a small bowl, mix the powdered sugar and juice from the other half of the lime until smooth. I recently got a hand juicer and it is magical. It gets every bit of goodness out of my lime!
Drizzle or smear the glaze over the top of the bars. I use my spatula to spread it out. If you have an extra lime, sprinkle some zest on top for added flair and flavor.
This is optional, but it really kicks it up a notch.
Once the bars are glazed, lift them out of the pan by the foil and cut them into 16 squares.
These easy coconut lime bars are soft, chewy, and bursting with tropical flavors—ideal for sharing with friends and family at your next gathering!
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Find the recipe for my Summer Cobb Salad by clicking here.
Easy Coconut Lime Bars
Equipment
- 1 mixer
- 1 spatula
- 1 8×8 baking dish lined with foil
- 1 egg separator optional
Ingredients
- ½ cup butter melted (Can use Earth Balance Vegan Butter for a dairy free option)
- 1 cup granulated sugar
- 2 eggs (1 whole egg and 1 yolk)
- 1 tsp vanilla
- 1 tsp coconut extract
- 1 lime zest
- 1½ cup all purpose flour (or gluten-free flour)
- ½ tsp baking powder
- 1 tsp cornstarch
- ⅛ tsp salt
glaze
- ½ cup powdered sugar
- 2 tbs lime juice
Instructions
- Preheat oven to 350℉
- Line an 8X8 baking pan with foil. Spray with cooking spray and set aside.
- In a medium bowl, mix 1½ cups flour, ½ tsp baking powder, 1 tsp cornstarch, and ⅛ tsp salt. Set aside.
- In a mixing bowl, mix together ½ cup of melted butter and 1 cup granulated sugar until mixed.
- Add the zest of 1 lime and the juice from ½ lime.
- Add 1 tsp vanilla extract and 1 tsp coconut extract.
- Add 1 whole egg and 1 egg yolk.
- Dump dry mixture into the mixing bowl and mix together until everything is moist.
- Pour into the prepared 8X8 pan.
- Use the spatula to spread the batter evenly into the pan. (pro-tip: use the butter wrapper to press the dough into the pan to keep it from sticking)
- Bake for 20-25 minutes until the sides start to pull away and the middle feels a little bit firm.
glaze
- Put ½ cup powdered sugar into a bowl. Use a whisk or spoon to stir in lime juice until it is a glaze consistency.
- Drizzle or smear the glaze over the bars.
- Remove the bars from the pan by lifting it out by the foil. Cut into 16 squares.
- Store in an airtight container for up to 3 days (if they last that long). I like them cold, so I store them in the refrigerator.
3 Comments
These taste like summer to me. It’s like vacation in a cookie bar.
These are the BEST bars I’ve ever had! They do literally taste like vacation!!! I usually have great self-control when it comes to dessert, but these are the exception! Thank you for sharing!!!
I feel the same way about these… vacation in a bar! So good!