Bright, tangy, and sweet, these Toasted Coconut Lime Bars are a tropical twist on classic dessert bars.
With a buttery shortbread base, crunchy macadamia nuts, and toasted coconut, they offer a satisfying texture and flavor combination.
Rich in healthy fats and protein from nuts, they’re an easy, crowd-pleasing treat perfect for quick desserts, parties, or meal prep.
Quick & Easy Coconut Lime Bars
Equipment
- 9×9-inch baking pan
- Parchment Paper
- Food processor
- Large Mixing Bowl
- whisk
- spatula
Ingredients
Shortbread Crust:
- 1 cup all-purpose flour
- ½ cup salted macadamia nuts heaping
- ⅓ cup brown sugar
- 1 tablespoon lime zest about 1 lime
- 1.5 sticks butter sliced into tablespoons
Toasted Coconut Lime Filling:
- 14 ounces sweetened condensed milk
- ⅓ cup freshly squeezed lime juice about 3–4 small limes
- ½ teaspoon pure vanilla extract
- 2.5 cups sweetened flaked coconut divided (2 cups + ½ cup)
- 1 tablespoon lime zest
- 3 large eggs beaten
Instructions
- Prepare Your Pan: Start by preheating your oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, making sure the paper hangs slightly over the edges for easy removal later. This will prevent the bars from sticking and make cleanup effortless. Lightly grease the parchment paper with a small amount of butter or nonstick spray if desired.
- Make the Shortbread Crust Mixture: In a food processor, combine 1 cup all-purpose flour, ½ cup heaping salted macadamia nuts, ⅓ cup brown sugar, and 1 tablespoon lime zest. Pulse the ingredients until the macadamia nuts are coarsely chopped and everything is well-mixed. The mixture should have a sandy texture with visible nut pieces.
- Incorporate Butter into the Crust: Slice 1.5 sticks of cold butter into tablespoon-sized pieces.Add the butter to the food processor and pulse until the mixture resembles wet sand or small pea-sized crumbs. Be careful not to over-process—the mixture should hold together slightly when pressed between your fingers.
- Press and Bake the Crust: Transfer the crust mixture into the prepared pan. Use your hands or the back of a spoon to press the mixture evenly into the bottom. Bake the crust in the preheated oven for 15–20 minutes or until the edges turn golden brown and it feels set but slightly soft in the center. Remove from the oven and allow it to cool slightly while you prepare the filling.
- Prepare the Coconut Lime Filling: In a large mixing bowl, whisk together 14 ounces of sweetened condensed milk, ⅓ cup freshly squeezed lime juice, and ½ teaspoon pure vanilla extract. Whisk until smooth and creamy. Add the 3 beaten eggs to the mixture and fold gently until fully incorporated. Then fold in 2 cups of sweetened flaked coconut and ½ tablespoon of lime zest. This mixture should be thick, creamy, and well-combined.
- Toast the Remaining Coconut: Place the remaining ½ cup of flaked coconut in a dry skillet over medium heat. Stir continuously for 3–5 minutes until the coconut turns golden brown and develops a rich, nutty aroma. Keep a close eye on it to prevent burning. Remove from heat and set aside to cool slightly.
- Assemble the Bars: Pour the prepared coconut lime filling evenly over the slightly cooled shortbread crust. Use a spatula to smooth the top so it is even. Sprinkle the toasted coconut evenly over the filling, then add the remaining lime zest on top. Gently press the coconut into the filling to help it stick, but don’t over-press.
- Bake the Bars: Return the pan to the oven and bake for an additional 15–20 minutes, or until the filling is set. The center should be slightly firm to the touch but not liquid. The edges may puff slightly, which is normal. Remove the bars from the oven and allow them to cool completely in the pan.
- Cool and Set: After baking, let the bars cool at room temperature for at least 30 minutes. The filling will continue to set as it cools. For best results, you can refrigerate the bars for 1–2 hours to ensure they are fully firm before slicing.
- Slice and Serve: Using the overhanging parchment paper, carefully lift the bars out of the pan. Place them on a cutting board and slice into 12 squares or rectangles with a sharp knife. For clean cuts, wipe the knife with a damp cloth between slices. Serve immediately, or store in an airtight container for up to 5 days. These bars can also be enjoyed chilled or at room temperature.
Notes
- Use fresh limes for the brightest, tangiest flavor.
- Macadamia nuts can be lightly toasted before adding for extra depth.
- Make sure butter is cold when making the crust for a better shortbread texture.
- Toast coconut slowly over medium heat to avoid burning.
- Let the bars cool completely before slicing to maintain clean edges.
- Sweetened condensed milk adds creaminess—do not substitute with evaporated milk.
- Bars can be made a day ahead and stored in the fridge for convenience.
- For extra zest, garnish with additional lime slices or zest before serving.
Chef’s Secrets: Tips For Best Results
To get the most out of these tropical bars, focus on the texture and balance of flavors.
Using cold butter ensures a buttery, crumbly crust that holds the sweet, tangy filling perfectly.
Pulse the crust ingredients just until combined—over-processing can make it dense.
When toasting coconut, stir continuously over medium heat to release its natural oils and achieve a golden-brown color without burning.
Fresh lime juice is essential; bottled juice will work but may lack the brightness that makes these bars pop.
Finally, let the dessert cool completely before cutting—it allows the creamy filling to set and ensures each slice holds its shape beautifully.
Serving Suggestions: How To Enjoy
These bars shine as a standalone dessert or a festive treat at gatherings.
Serve them chilled for a refreshing, tangy bite on warm days, or at room temperature for a soft, creamy texture.
They pair wonderfully with a scoop of vanilla ice cream or a dollop of lightly whipped cream.
For an adult twist, drizzle a small amount of coconut rum or a citrus liqueur over each square.
They also work perfectly as a portable treat for picnics, potlucks, or lunchbox surprises.
Storage Tips: Keep Bars Fresh Longer
Store the bars in an airtight container in the refrigerator for up to 5 days.
If you prefer, layer parchment paper between layers to prevent sticking. For longer storage, wrap each bar tightly in plastic wrap and freeze for up to 2 months. Thaw in the fridge overnight before serving.
The toasted coconut topping is best consumed fresh, but if it softens slightly during storage, you can lightly toast a small batch and sprinkle it on top to refresh the crunch.
Frequently Asked Questions
1. Can I use different nuts instead of macadamia?
Yes! Cashews, almonds, or pecans work well. Keep in mind that flavor and texture will slightly change—macadamias offer a rich, buttery note that complements the tropical flavors best.
2. Can I make this recipe gluten-free?
Absolutely. Substitute the all-purpose flour with a gluten-free blend of your choice. Ensure the blend is suitable for baking and can hold a shortbread crust structure.
3. How do I prevent the coconut from burning?
Toast the coconut over medium heat and stir constantly. Remove from heat as soon as it turns golden brown, because coconut can go from perfect to burnt very quickly.
4. Can I prepare these bars ahead of time?
Yes, these bars are ideal for meal prep. Bake, cool, and store in the refrigerator for up to 5 days, or freeze for up to 2 months. Slice them after cooling for the best presentation.
5. Can I adjust the sweetness or tartness?
Definitely! For a tangier flavor, increase lime juice slightly. To make the bars sweeter, add a little extra brown sugar to the crust or a touch more sweetened coconut. Adjust gradually and taste the filling before baking.
