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Homemade Coconut Lime Bars with Toasted Shredded Coconut recipe photo
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Coconut Lime Bars with Toasted Shredded Coconut

Bright, zesty, and tropical! These Coconut Lime Bars with Toasted Shredded Coconut deliver a perfect balance of sweet and tart with a crunchy, buttery crust.
Prep Time20 minutes
Cook Time35 minutes
Total Time55 minutes
Course: Dessert
Keyword: Baking, Citrus, Easy, Quick, Tropical
Servings: 9 servings

Ingredients

For the Crust:

  • 1 cup all-purpose flour
  • 1/2 cup unsweetened shredded coconut
  • 1/4 cup powdered sugar
  • 1/4 cup unsalted butter softened
  • 1/4 teaspoon salt

For the Lime Filling:

  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1/4 cup fresh lime juice
  • 1 tablespoon lime zest
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon salt pinch

For the Topping:

  • 1/2 cup unsweetened shredded coconut toasted

Instructions

Toast the Shredded Coconut

  • Preheat your oven to 350°F (175°C). Spread 1/2 cup of the unsweetened shredded coconut evenly on a baking sheet. Toast in the oven for 5-7 minutes, stirring halfway through, until golden brown and fragrant. Keep a close eye to prevent burning. Remove from oven and set aside to cool.

Prepare and Bake the Crust

  • In a medium bowl, combine 1 cup all-purpose flour, 1/2 cup unsweetened shredded coconut, 1/4 cup powdered sugar, and 1/4 teaspoon salt. Add the softened 1/4 cup unsalted butter. Using your fingers or a pastry cutter, mix until the mixture forms coarse crumbs and holds together when pressed.
  • Press the crust mixture firmly and evenly into the bottom of an 8x8-inch baking pan lined with parchment paper. Bake for 15 minutes or until the edges just begin to brown. Remove from the oven and keep the oven on for the filling.

Make and Bake the Lime Filling

  • In a separate bowl, whisk together 1/2 cup granulated sugar and 2 large eggs until smooth and slightly frothy. Add 1/4 cup fresh lime juice, 1 tablespoon lime zest, 1/2 teaspoon baking powder, and a pinch of salt. Mix well until fully combined.
  • Pour the lime filling over the warm crust, spreading it evenly. Return the pan to the oven and bake for an additional 15-18 minutes, or until the filling is set but still slightly jiggly in the center.

Add Topping and Cool

  • Once out of the oven, immediately sprinkle the toasted shredded coconut evenly over the top of the bars. Gently press it into the filling so it sticks as the bars cool.
  • Let the bars cool completely at room temperature, then refrigerate for at least 2 hours to fully set. Once chilled, lift the bars out using the parchment paper and cut into squares. Enjoy!

Equipment

  • 8x8-inch baking pan
  • Mixing Bowls
  • Electric Mixer or Whisk
  • Measuring Cups and Spoons
  • Spatula
  • Oven mitts
  • Baking Sheet

Notes

  • Toast the shredded coconut carefully to enhance flavor and avoid burning.
  • Press the crust firmly into the pan for a sturdy, tender base.
  • Chill bars thoroughly before slicing to ensure clean cuts.
  • Substitute lemon juice for lime for a different citrus flavor twist.
  • Store bars in an airtight container in the fridge for up to 5 days.