Name: Coconut Lime Bars
Prep time: 10 min
Cook time: PT-487361H46M35S
Total time: 1 h 50 min
Cuisine: Tropical
Ingredients: 1 cup all-purpose flour; 1/2 cup sweetened shredded coconut; 1/4 cup light brown sugar or granulated sugar; 1/2 cup unsalted butter, softened; 1/4 cup salted macadamia nuts or chopped nuts; 2 large eggs; 1 (14 oz) can sweetened condensed milk; 1/2 cup fresh lime juice; 1 tablespoon lime zest; 1 teaspoon vanilla extract; 1/2 cup extra sweetened shredded coconut, toasted; Additional lime zest for topping

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Short description
I adore these tropical Coconut Lime Bars—a buttery shortbread crust with a creamy, tangy lime and coconut filling, all topped with toasted coconut zest. They’re like a mini vacation I can eat!

Coconut Lime Bars

Why You’ll Love This Recipe

I love how the tart lime cuts through the sweetness of coconut and condensed milk. The contrast of textures between the crisp crust and creamy filling—I truly can’t resist them. Plus, they’re easy to slice and perfect for summer gatherings.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

all-purpose flour
sweetened shredded coconut
light brown or granulated sugar
unsalted butter
salted macadamia nuts or chopped nuts
eggs
sweetened condensed milk
fresh lime juice and zest
vanilla extract
extra coconut and lime zest for topping

directions

Preheat oven to 350 °F (175 °C).
Make the crust by pulsing flour, sugar, nuts, and lime zest until the nuts are coarse. Add butter and process until the mixture resembles wet sand. Press firmly into a parchment‑lined 9×9″ pan. Bake for 15–20 minutes until golden.
For the filling, whisk together eggs, condensed milk, lime juice, zest, and vanilla until smooth.
Toast ½ cup shredded coconut lightly and mix with lime zest for the topping.
Pour the filling over the warm crust, sprinkle the toasted coconut on top, and bake for another 15–20 minutes until set.
Allow to cool to room temperature, then chill thoroughly before slicing into 12 bars.

Servings and timing

Makes about 12 bars
Prep time: 10 minutes
Bake time: 35–40 minutes
Chill time: at least 1 hour

Variations

Nut-free: I skip the macadamia nuts and increase the flour a little for a smoother crust.
Dairy-free: I use coconut milk condensed milk alternative and plant-based butter.
Extra zing: I add a drop of lime extract for more citrus punch.
Cheesecake-style: I swirl in a little softened cream cheese into the filling before baking.

storage/reheating

I store the bars in an airtight container in the fridge for up to one week. For longer storage, I freeze them with parchment between layers for up to three months. I thaw overnight in the fridge before serving.

FAQs

What if my bars don’t set?

If the crust isn’t fully baked or I don’t chill the bars long enough, the filling won’t firm up properly. I make sure to bake the crust until golden and chill the bars thoroughly.

Can I use bottled lime juice?

I can, but I always get the best flavor with fresh lime juice and zest.

How do I get clean slices?

I chill the bars well and use a warm, dry knife, wiping it clean between cuts.

Will the coconut topping get soggy?

Toasting the coconut first helps keep it crisp, and storing the bars covered in the fridge preserves the texture.

Can I double the recipe?

Yes, I just double the ingredients and use a 9×13″ pan. I increase the bake time slightly to ensure everything sets properly.

Conclusion

I love how these Coconut Lime Bars bring a taste of the tropics right to my kitchen. They’re refreshing, rich, and perfect for sharing. With their bright flavors and simple prep, they’re a must-make dessert for sunny days or any time I want a citrusy treat.