Coconut Lime Cookie Bars

Name: Coconut Lime Cookie Bars
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 8 servings
Ingredients: 7 oz sweetened shredded coconut; 1 stick unsalted butter, melted, cooled; ⅔ cup light brown sugar, packed; 2 tbsp granulated sugar or coconut sugar; 1 lime, zested; 1 large egg; 1 cup all purpose flour; ½ tsp baking powder; ½ tsp baking soda; ¼ tsp kosher salt

Coconut Lime Cookie Bars are chewy tropical bars that pair sweet toasted coconut with bright lime zest for a standout flavor combination. Toasting the coconut beforehand deepens its nutty aroma and sets these bars apart from standard coconut recipes.

🥗Vegetarian 🏷️Coconut 🏷️Lime 🏷️Cookie bars 🏷️Dessert 🏷️Tropical

Total

50 min

Servings

8

Difficulty

Easy

Est. Cost

$20–$33

Recipe Source

View original recipe

From Recette Magazine

Ingredients

7 oz sweetened shredded coconut
1 stick unsalted butter, melted, cooled
⅔ cup light brown sugar, packed
2 tbsp granulated sugar or coconut sugar
1 lime, zested
1 large egg
1 cup all purpose flour
½ tsp baking powder
½ tsp baking soda
¼ tsp kosher salt

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Instructions

1
Divide 7 oz shredded coconut between 2 Suvie pans. Place pans in Suvie and set to broil for 10 minutes, stirring occasionally until pale golden. Remove from Suvie and let cool.
2
Combine 1 stick melted butter, ⅔ cup brown sugar, 2 tbsp granulated sugar, and zest from 1 lime in a large bowl, whisking to combine. Whisk in 1 egg until smooth.
3
In a medium bowl, whisk together 1 cup flour, ½ tsp baking powder, ½ tsp baking soda, and ¼ tsp salt. Add flour mixture to sugar mixture with a rubber spatula, stirring gently until incorporated. Gently fold in cooled coconut.
4
Line a Suvie pan with parchment and spray lightly with cooking spray. Transfer dough to prepared pan, pressing dough into an even layer. Place pan in bottom zone of Suvie. Input settings and cook now.
5
Bake at 300°F for 35 minutes (for Suvie 2.0, Bake at 350°F). Top Zone: None
6
Remove pan from Suvie and allow bars to cool completely in the pan. Lift bars out using the parchment sling and transfer to a cutting board. Cut into 8 pieces and serve.

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Tips & Notes

Pro tips

Toast the coconut in a 325°F oven for 5–7 minutes, stirring halfway, until golden and fragrant — watch closely to prevent burning.
Cool the melted butter slightly before mixing with sugar and egg to avoid cooking the egg or losing the lime zest's brightness.
Press the batter firmly and evenly into the pan using the bottom of a measuring cup for uniform thickness and even baking.
Underbake slightly — bars will set more as they cool and stay chewier than if baked until fully firm in the oven.

Substitutions

Unsalted butter → salted butter (reduce kosher salt to ⅛ tsp to avoid over-salting)
Light brown sugar → granulated sugar (use same amount; bars will be slightly less moist)
Lime → lemon zest (same amount; flavor will be sharper and less sweet)
All-purpose flour → cake flour (reduce by 2 tbsp for a tenderer crumb)

Storage & make-ahead

Store cooled bars in an airtight container at room temperature for up to 5 days, or freeze wrapped individually for up to 2 months.

Common Questions

Why toast the coconut before making the bars?

Toasting brings out a deeper, nutty aroma and flavor that adds complexity beyond plain sweetened shredded coconut, elevating the overall taste.

Can I use fresh lime juice instead of zest?

Zest is preferred for concentrated lime flavor without excess moisture. Juice would alter the texture and may require adjusting flour or liquid ratios.

How do I know when the bars are done baking?

Bake until the edges are set and the center springs back slightly when lightly touched. Overbaking will make them dry; they continue cooking as they cool.