Little Toasted Coconut Lime Bars

Coconut + lime make the best combination in these fudgy little toasted coconut lime bars. More “brownie” in texture than anything, they are irresistible (and super easy to make)!

Toasted coconut lime bars cut into little squares on white platter.

Spring is in the air! (Ok, actually it’s not so much around here right now, but we are going with it). And I’m telling you right now, if citrus flavors are your jam in any way, you need to make these little toasted coconut lime bars ASAP.

Seriously, I won’t even be offended if you stop reading right this second (most of you do anyway, haha) and head into the kitchen.

Cut into small dainty squares (and served chilled, always), these delicious bars are amazing and totally irresistible.

Toasted coconut lime bars stacked on white platter.

Based Off a Winner of a Recipe

If you’ve tried the crazy popular Little Lemonies recipe on my site, you’ll know why I’m so excited about a coconut + lime version.

With a surprisingly almost-fudgy and dense (but not dry) texture, I wish I could call them a toasted coconut lime brownie, because that’s what they remind me of (without the chocolate, of course).

But since “brownie” is kind of misleading we’re going with toasted coconut lime bars with the hope that the simplicity, texture, and deliciousness will win over the understated name.

You guys, these bars/brownies/whatever you want to call them are so, so, so good, especially if they’ve been chilled in the refrigerator (that’s the secret to these and the lemon version).

Bite taken out of toasted coconut lime bars stacked on white circle plate.

Bright and fresh, these bars are the perfect light treat for a potluck or baby shower. Or, you know, just because.

To cut the sweet tartness, the toasted coconut is the perfect addition! I went out on a limb and used my tutorial for toasting nuts in the microwave and tried it for the coconut. It worked beautifully, which made me very happy.

Fresh Limes Forever (And Persian/Regular vs Key Limes)

For this recipe, you’ll definitely want to use fresh limes…you’re going to use both the zest and the juice. I use my rasp grater to zest limes (and lemons), but you can also use the small holes of a box/cheese grater – just make sure to scrape off the top layer of the lime rind and not the white, pithy layer.

Also, this handheld citrus juicer makes quick work of extracting all that fresh juicy flavor.

You can definitely use key limes for this recipe; keep in mind you’ll need a lot more of them because they are much tinier. They are also more yellow in color (on the rind) so if you zest them, you may not get that pretty green pop of color in the icing. The flavor can also be more acidic/sour than regular/Persian limes.

Top down view of toasted coconut lime bars on white platter. Toasted coconut lime bars stacked on white circle plate.

This recipe will also double really well for a 9X13-inch pan. But be warned, if you don’t have anywhere to bring them or anyone to serve them to, DOUBLING IS A VERY, VERY BAD IDEA. Or maybe you have more self-control than I do?

Hmmm. Either way, be warned. ?

One Year Ago: Incredible Fluffy Overnight Buttermilk Pancakes
Two Years Ago: Chinese Cashew Chicken {30-Minute Meal}
Three Years Ago: Quick and Easy Pressure Cooker Applesauce
Four Years Ago: Healthier Banana Bread Chocolate Chip Oat Snack Bars
Five Years Ago: Family Style Shrimp Scampi {20-Minute Meal}

Prep Time:
25 minutes

Cook Time:
20 minutes

Total Time:
45 minutes

Ingredients

Coconut Lime Batter:

1 cup (5 ounces) all-purpose flour
3/4 cup (5.5 ounces) granulated sugar
1/4 teaspoon salt
1/4 teaspoon baking powder
1 tablespoon fresh lime zest (from about 2-3 medium limes)
2 large eggs
1 large egg yolk
1/4 cup fresh lime juice
1/2 to 1 teaspoon coconut extract
1/2 teaspoon vanilla extract
1 stick (4 ounces, 8 tablespoons) butter, melted and cooled a bit

Glaze:

3/4 cup (2.75 ounces) powdered sugar
1 tablespoon sour cream
1 tablespoon fresh lime juice
1/2 teaspoon fresh lime zest
Toasted coconut, for topping

Instructions

Preheat the oven to 350 degrees F. Line an 8X8-inch aluminum baking pan with parchment so that it hangs over two of the edges (to lift out the bars later – alternately, you can just grease the pan really well and slice them in the pan) and lightly coat the pan and parchment with nonstick cooking spray.
In a large bowl, whisk together the flour, sugar, salt, baking powder and lime zest.
In a separate bowl or in a large liquid measuring cup, whisk together the eggs and egg yolk, lime juice, vanilla extract and coconut extract.
Add the butter to the dry ingredients followed by the egg/lime juice mixture; mix until combined and no dry streaks remain.
Spread the batter evenly in the prepared pan.
Bake for 18-20 minutes until a toothpick inserted in the center comes out clean or with moist crumbs (the top of the bars should spring back lightly when gently pressed). Don’t over bake or they might be dry.
For the glaze, whisk together the powdered sugar, sour cream, lime juice and lime zest until well combined.
After the bars have cooled completely in the pan, drizzle the glaze over the top (since the glaze layer is thin, it helps to pour it all across the bars instead of in one puddle before spreading) and use an offset spatula or knife to spread evenly over the bars. Sprinkle toasted coconut over the top.
Place the bars in the refrigerator for 1-2 hours to let the glaze set before lifting them from the pan (using the parchment overhang) and cutting into small squares. These taste best chilled, in my opinion, but can be served at room temperature also.