Coconut Lime Cookie Bars

Name: Coconut Lime Cookie Bars
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
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 made with toasted shredded coconut and bright lime zest. Toasting the coconut develops a nutty depth that balances the sweet dough and tangy citrus.

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

Total

1h

Servings

8

Difficulty

Easy

Est. Cost

$20–$33

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

10 Ingredients

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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
Bottom Zone: 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 shredded coconut in a dry skillet over medium heat for 3-5 minutes, stirring frequently, until fragrant and light golden—watch carefully to avoid burning.
Zest the lime before juicing to capture the aromatic oils; use only the colored outer skin, not the bitter white pith.
Cool the melted butter slightly before mixing to avoid cooking the egg.
Don't overbake; bars should be set but still slightly underdone in the center for a chewy texture.

Substitutions

Light brown sugar → dark brown sugar (deeper molasses flavor)
All-purpose flour → coconut flour (use ¾ cup; will be denser)
Lime → lemon zest (more tart, less floral)

Storage & make-ahead

Store in an airtight container at room temperature for up to 5 days, or wrap and freeze for up to 3 months.

Common Questions

Why do you toast the coconut in this recipe?

Toasting intensifies the coconut's natural flavor, adding a nutty, caramelized aroma that complements the lime and prevents the bars from tasting one-dimensionally sweet.