Looking for a delicious and refreshing summertime treat? These Copycat Starbucks Lime Coconut Bars are the perfect solution!
Made with just a few simple ingredients, they are perfect for those hot summer days. Give them a try today! These bars are perfect for those hot summer days.
With their sweet and tart lime flavor, these are sure to be a hit with everyone. With a few simple ingredients, they are perfect for those hot summer days and they are also healthy! Made with real lime juice and coconut, they are a good source of fiber and antioxidants.
You don’t need many ingredients to make lime coconut bars. Make sure to have everything measured and ready to go before you start cooking. This will ensure a smooth and stress-free process. Here are all the ingredients you will need:
Shredded Coconut – sweetened preferably but unsweetened is fine as well. Keep in mind the lime is pretty tart so you will need to counter it somehow.
- Butter – always unsalted when baking.
- Vanilla Extract
- Coconut Extract – coconut water will also do the trick if you are having a hard time finding coconut extract.
- All-purpose Flour
- Limes – both, the juice and the zest are used in the recipe.
- Green Food Coloring – in case the juice doesn’t color the dish.
- Powdered sugar – for dusting.
STEP ONE: Prepare the Coconut
Toast the coconut in the oven for a slightly golden brown and crunchy flavor. Place the coconut flakes on a baking sheet lined with parchment paper and bake in the oven for a few minutes or until it is light golden brown. Shake a few times before taking it out and mixing it in with the salt and the flour.
STEP TWO: Make The Coconut Crust
Using an electric mixer, beat together the eggs and the butter. Add the coconut and the vanilla extract and continue mixing until everything is well incorporated. Finish by hand scraping down the sides of the bowl. Make sure there are no dry flour lumps that have not been mixed in properly.
Line a baking pan with foil and spray it with a non-stick spray. Add the coconut mixture and press down to even it into a single layer. Bake in the oven for several minutes or until the crust is hardened and golden brown.
STEP THREE: Make The Lime Filling
In a mixing bowl, whisk together the eggs, lime juice and zest, and sugar. Sift the flour on top of the egg mixture and whisk until everything is well incorporated. Add a drop of the green coloring until it reaches a lime green color.
When the crust is done baking, transfer the filling on top of the crust. Return to the oven, lower the heat, and bake for several more minutes. It is done when the middle is barely jiggly and the sides are firmly set.
Take out of the oven and cool off until comfortably handling the baking pan. Transfer to a cooling rack to bring to room temperature. After that place in the fridge for a few hours, cut into squares, and serve with powdered sugar on top.
There are always substitutions that can be made to suit your preference or what you have on hand. For the crust, you could use graham crackers, digestive biscuits, or even Oreos instead of making the coconut crust from scratch.
For the lime filling, you could use lemon juice or a mix of both lemon and lime. Other variations could include adding in fresh fruits like raspberries or blueberries.
Yes, you can make the crust ahead of time and store it in the fridge for up to 3 days or freeze it for up to 2 months. The lime filling can also be made ahead of time and stored in the fridge for up to 3 days. It can be also stored in the freezer for up to several months.
When ready to enjoy, thaw in the fridge and serve. I don’t recommend re-freezing since the texture will change. When storing in the fridge keep the bars in an air-tight container. When storing in the freezer wrap them in plastic wrap.
Other Tips & Tricks
When toasting the coconut, make sure to keep an eye on it since it can go from toasted to burnt quickly.
I like to use a light hand with the green food coloring since a little one goes a long way. If you want a tart filling, add in less sugar, and if you want it sweeter add in a little more.
Lime bars are a delicious and easy dessert that is perfect for spring and summer. They have a fresh and vibrant lime flavor with a crispy and crunchy coconut crust. What’s not to love?
- 1/4 cup (1 ounce) sweetened shredded coconut
- 1 cup unsalted butter, at room temperature
- 1/2 cup sugar
- 1 tsp vanilla extract
- 1 teaspoon coconut extract
- 1/2 teaspoon salt
- 2 cups of all-purpose flour
For the Lime Filling
- 8 large eggs
- 1 1/4 cups lime juice (about 10 limes)
- 2 3/4 cups sugar
- 1 tap lime zest
- 1/2 cup all-purpose flour
- Green food coloring, optional
- 1/4 cup powdered sugar, for garnish
- Preheat the oven to 350F. Line a baking sheet with parchment paper and spread the coconut all over it. Bake until lightly toasted and golden brown (about 10-20 minutes).
- In a mixing bowl combine the toasted coconut, salt, and flour.
- Using an electric mixer cream together the bugger and sugar until fluffy. Add the coconut and vanilla extracts and continue to mix. Add the coconut mix and mix just until incorporated. Finish by hand with a spatula scraping the sides of the bowl and mixing stirring everything together.
- Line a baking pan (9x13) with foil or parchment paper. Spray all over with non-stick spray and pour the coconut mixture into an even layer.
- Bake for about 20-25 minutes. Check the doneness by inserting a toothpick in the middle. If it comes out clean you can take out the crust from the oven.
- Meanwhile, make the lime filling so it is ready as soon as the crust is done.
- In a large bowl whisk together the eggs, lime juice, sugar, and lime zest. Sift the flour on top of the egg mixture and whisk until well incorporated.
- Add a drop of the green coloring and whisk to incorporate it completely. Add green drops until you get a lime green.
- When the crust is done pour the green mix on top and put it back in the oven. Reduce the heat to 325F and continue baking for about 20-30 minutes. It is done when the center barely giggles when you tap the pan.
- When done, cool off before transferring to a cooling rack to reach room temperature. Refrigerate overnight and cut into small squares. Sprinkle the powdered sugar on top and serve.
Preheat the oven to 350F. Line a baking sheet with parchment paper and spread the coconut all over it. Bake until lightly toasted and golden brown (about 10-20 minutes)
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving:Calories: 769Total Fat: 29gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 247mgSodium: 217mgCarbohydrates: 120gFiber: 2gSugar: 87gProtein: 11g
My name is Keren Tayler. I am a stay-at-home mama to three lovely girls, Sarah + Rachel + Hannah. Prior to becoming a mom, I had a successful career in the accounting field, steps away from becoming a CPA. I decided to give up on my career in order to raise my own kids (as opposed to letting a nanny do it, no judgment here :)) I learned a lot and I love sharing it with other moms. Along the way, I also became a Certified Food Handler.