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Coconut Lime Bars

Coconut Lime Bars

Bright, zesty, and tropical, these Coconut Lime Bars bring sunshine straight to your kitchen! With a buttery shortbread crust, creamy coconut-lime filling, and just the right amount of tang, they’re perfect for summer vibes or anytime you need a little pick-me-up.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 2 hours
Course Dessert
Cuisine American
Servings 14 bars
Calories 230 kcal

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 9x13 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 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!
  • 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.
  • 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!

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.
Keyword Coconut lime bars