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 combine toasted shredded coconut with bright lime zest and brown sugar for a tropical, chewy treat. Toasting the coconut develops a nutty aroma that deepens the flavor profile.

🥗Vegetarian 🏷️Coconut 🏷️Lime 🏷️Cookie bars 🏷️Dessert 🏷️Bake mode

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 7 oz coconut in a dry skillet over medium heat for 3–5 minutes, stirring frequently, until fragrant and light golden. This step is essential for the nutty flavor.
Zest the lime before halving or juicing it; microplane or box grater work best to avoid bitter white pith.
Ensure butter is fully cooled before mixing with sugar and egg to avoid scrambling the egg and creating a grainy texture.
Press the batter evenly into the baking pan with an offset spatula or the bottom of a measuring cup for uniform bars.

Substitutions

Light brown sugar → dark brown sugar (slightly richer molasses flavor, darker color)
All-purpose flour → coconut flour (use only ¾ cup, as coconut flour absorbs more liquid)
Granulated sugar → coconut sugar (mimics brown sugar sweetness and adds subtle caramel note)

Storage & make-ahead

Cool bars completely in the pan, then store in an airtight container at room temperature for up to 4 days. Freeze unbaked batter up to 1 month or baked bars up to 3 months.