Coconut Lime Bars
Coconut Lime Bars That’ll Make You Feel Like You’re on Vacation
Hey gorgeous!
Okay, can we talk about Coconut Lime Bars for a hot minute? Because honey, these little squares of heaven are about to become your new obsession.
Like, imagine biting into pure sunshine — that’s what these babies taste like. Creamy coconut meets zesty lime in the most dreamy way possible, and suddenly you’re transported to some tropical paradise (even if you’re just standing in your kitchen in your fuzzy slippers).
The first time I made these? I was having the WORST week ever — work drama, friend drama, you know the drill. I needed something that would just hug my soul, and girl, these bars did exactly that. One bite and I was like “Okay universe, we’re cool again.”
Why These Coconut Lime Bars Are Pure Magic
Listen babe, these aren’t just dessert bars — they’re like edible therapy sessions.
The coconut gives you that rich, tropical vibe that makes everything feel okay, while the lime adds this perfect little zing that wakes up your taste buds and makes you smile without even realizing it. And that buttery shortbread crust? Don’t even get me started — it’s like a warm hug for your mouth.
I’ve served these at BBQs, brought them to work meetings (instant popularity boost, trust me), and honestly? Sometimes I just make a batch on random Wednesday nights because life’s too short not to treat yourself like the queen you are.
What You’ll Need for This Tropical Escape
Alright beautiful, grab your favorite playlist and let’s gather up all the good stuff:
For the Crust (aka the Foundation of Dreams):
- 2 cups all-purpose flour (the reliable bestie)
- ½ cup powdered sugar (because we’re fancy like that)
- ½ teaspoon salt (tiny but mighty)
- 1 cup cold butter, cubed (cold is key, babe — trust the process)
For the Coconut Lime Filling (Where the Magic Happens):
- 4 large eggs (room temp makes them mix better, but don’t stress if you forget)
- 1 ½ cups granulated sugar (sweet dreams are made of this)
- ⅓ cup fresh lime juice (fresh is best, but bottled works too — no judgment)
- 2 tablespoons lime zest (this is where the party really starts)
- ¼ cup all-purpose flour (keeps everything together)
- 1 ½ cups sweetened shredded coconut (the star of the show)
- ¼ teaspoon salt (balance is everything)
Pro Tip: One time I forgot to zest my limes first and tried to do it after I juiced them… girl, what a mess. Learn from my chaos and zest before you juice! Your future self will thank you.
Let’s Make Some Coconut Lime Magic, Beautiful
1. Set the Vibe (and Preheat That Oven!)
First things first — crank that oven to 350°F (175°C) and line a 9×13 pan with parchment paper. Leave some overhang so you can lift these beauties out later like the dessert boss you are.
I always use this time to put on my feel-good playlist. Dancing while baking is basically mandatory in my kitchen!
2. Make That Dreamy Crust
In a big bowl, whisk together your flour, powdered sugar, and salt. Add those cold butter cubes and use your fingers (or a pastry cutter if you’re fancy) to work it until it looks like coarse crumbs.
Don’t overthink it, babe — a little messiness adds character! Press this mixture firmly into your prepared pan. We want it nice and even, like you’re tucking it in for a cozy nap.
Bake for about 18-20 minutes until it’s just lightly golden. While it’s doing its thing, let’s make that filling!
3. Whip Up the Coconut Lime Love
In another bowl, whisk those eggs until they’re smooth and happy. Add the sugar and whisk until it’s all combined and looking gorgeous.
Now here’s where it gets exciting — add that fresh lime juice and zest. The smell alone will make you want to do a little happy dance (please do, life’s too short not to).
Whisk in the flour and salt, then fold in that beautiful shredded coconut. You’ll have this chunky, creamy mixture that looks like tropical dreams.
4. Bring It All Together
Pour that coconut lime goodness right over your hot crust (yes, hot — we’re rebels like that). Spread it out evenly and pop it back in the oven for 22-25 minutes until the top is set and lightly golden.
The hardest part? Letting them cool completely before cutting. I know, I know — the struggle is real. But trust me, patience makes perfect bars!
Make Them Extra Special (Because You Deserve It)
Dust with powdered sugar: Right before serving, give them a light dusting. It’s like putting a soft filter on your dessert — everything looks dreamy!
Add some lime zest on top: A little extra zest never hurt anyone. Plus, it looks so pretty and professional.
Serve with whipped cream: If you’re feeling extra fancy, a dollop of whipped cream turns these into restaurant-worthy dessert.
Your “Oops, But Make It Sweet” Questions Answered
What if my bars are too tart?
Girl, I’ve been there! Next time, add an extra ¼ cup of sugar to the filling. Everyone’s lime tolerance is different, and that’s totally okay.
Can I use coconut oil instead of butter?
You can, but let it solidify first! I tried it once with melted coconut oil and ended up with coconut lime soup (still tasted good though, not gonna lie).
How do I store these beauties?
Cover them up and keep them in the fridge for up to a week. They actually get better after a day — the flavors get all cozy together.
Can I freeze them?
Absolutely! Wrap them individually and freeze for up to 3 months. Perfect for when you need an emergency tropical moment.
You Did It, Sunshine!
Look at you, creating these gorgeous Coconut Lime Bars like the absolute superstar you are!
These little squares of joy are proof that sometimes the best things come from the simplest ingredients mixed with a whole lot of love (and maybe a little kitchen dancing).
Whether you’re sharing them with friends, bringing them to that potluck, or keeping them all to yourself for those “I deserve something sweet” moments — you’ve earned every single bite.
Keep being amazing, keep trying new things, and remember: in this kitchen, we celebrate the beautiful mess that is learning, growing, and treating ourselves with kindness.
Until next time, sweet soul — you’re doing incredible!
Big love and lime zest,
Maria
Coconut Lime Bars
Equipment
- Mixing bowls (2)
- Whisk
- 9×13 inch baking pan
- Parchment paper
- Zester
- Citrus juicer
- Measuring cups & spoons
- Spatula or spoon for mixing
- Pastry cutter or your hands
Ingredients
For the Crust
- 2 cups all-purpose flour the reliable bestie
- ½ cup powdered sugar because we're fancy like that
- ½ tsp salt tiny but mighty
- 1 cup cold butter, cubed cold is key, babe — trust the process
For the Coconut Lime Filling
- 4 large eggs room temp makes them mix better, but don't stress if you forget
- 1 ½ cups granulated sugar sweet dreams are made of this
- ⅓ cup fresh lime juice fresh is best, but bottled works too — no judgment
- 2 tbsp lime zest this is where the party really starts
- ¼ cup all-purpose flour keeps everything together
- 1 ½ cups sweetened shredded coconut the star of the show
- ¼ tsp salt balance is everything
Instructions
- Set the Vibe (and Preheat That Oven!)First things first — crank that oven to 350°F (175°C) and line a 9×13 pan with parchment paper. Leave some overhang so you can lift these beauties out later like the dessert boss you are.I always use this time to put on my feel-good playlist. Dancing while baking is basically mandatory in my kitchen!
- Make That Dreamy CrustIn a big bowl, whisk together your flour, powdered sugar, and salt. Add those cold butter cubes and use your fingers (or a pastry cutter if you're fancy) to work it until it looks like coarse crumbs.Don't overthink it, babe — a little messiness adds character! Press this mixture firmly into your prepared pan. We want it nice and even, like you're tucking it in for a cozy nap.Bake for about 18-20 minutes until it's just lightly golden. While it's doing its thing, let's make that filling!
- Whip Up the Coconut Lime LoveIn another bowl, whisk those eggs until they're smooth and happy. Add the sugar and whisk until it's all combined and looking gorgeous.Now here's where it gets exciting — add that fresh lime juice and zest. The smell alone will make you want to do a little happy dance (please do, life's too short not to).Whisk in the flour and salt, then fold in that beautiful shredded coconut. You'll have this chunky, creamy mixture that looks like tropical dreams.
- Bring It All TogetherPour that coconut lime goodness right over your hot crust (yes, hot — we're rebels like that). Spread it out evenly and pop it back in the oven for 22-25 minutes until the top is set and lightly golden.The hardest part? Letting them cool completely before cutting. I know, I know — the struggle is real. But trust me, patience makes perfect bars!
Notes
- Zest before you juice! It’s way easier and cleaner.
- Use fresh lime juice if you can — the flavor is so much brighter.
- Don’t skip the salt in either layer — it really balances the sweetness.
- You can use unsweetened coconut, but sweetened gives that chewy texture and dessert feel.
- They store beautifully in the fridge for up to 4 days.
- Want to freeze? Wrap tightly and freeze up to 2 months. Just thaw in the fridge overnight.
