Description
These Coconut Lime Bars combine a buttery, nutty crust with a creamy, tangy lime filling for a tropical-inspired dessert. The bars are topped with toasted coconut and a hint of lime zest, creating a perfect balance of sweet and citrus flavors. Ideal for summer gatherings or a refreshing treat any time of year.
Ingredients
Scale
Crust
- 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
- 1 tablespoon lime zest
Filling
- 2 large eggs
- 1 (14 oz) can sweetened condensed milk
- 1/2 cup fresh lime juice
- 1 tablespoon lime zest
- 1 teaspoon vanilla extract
Topping
- 1/2 cup extra sweetened shredded coconut, toasted
- Additional lime zest for topping
Instructions
- Preheat oven and prepare pan: Preheat your oven to 350°F (175°C) and line a 9×9 inch baking pan with parchment paper to prevent sticking and make removal easy.
- Make the crust mixture: Using a food processor, pulse together the flour, sugar, nuts, and lime zest until the nuts are coarsely ground. Add softened butter and pulse until the mixture resembles wet sand, forming the base for your crust.
- Bake the crust: Press the crust mixture firmly and evenly into the prepared pan. Bake it for 15 to 20 minutes until it turns a lovely golden brown, setting a strong foundation for the bars.
- Prepare the filling: While the crust is baking, whisk eggs, sweetened condensed milk, fresh lime juice, lime zest, and vanilla extract together until smooth and fully combined, creating the creamy lime filling.
- Toast the shredded coconut: Lightly toast 1/2 cup of shredded coconut in a dry pan until golden and fragrant. Mix in a bit of lime zest to enhance the citrus aroma for the topping.
- Assemble the bars: Pour the lime filling over the warm crust and evenly sprinkle the toasted coconut and extra lime zest on top for an added burst of flavor and texture.
- Bake the assembled bars: Return the pan to the oven and bake for another 15 to 20 minutes until the filling is set but still slightly jiggly in the center, indicating perfect creaminess.
- Cool and chill: Let the bars cool to room temperature, then place them in the refrigerator for at least 1 hour to chill thoroughly, which helps them set and makes slicing easier.
- Slice and serve: Use a warm, clean knife to slice the bars into 12 equal pieces for neat edges, and enjoy this refreshing tropical dessert.
Notes
- Ensure the butter is softened to room temperature to blend well into the crust mixture.
- Use fresh lime juice for the best bright, tangy flavor.
- Chilling the bars before slicing helps them firm up and makes cutting cleaner and easier.
- To toast coconut evenly, shake the pan frequently and watch closely to avoid burning.
- For a nut-free version, omit the macadamia nuts and increase the flour slightly.
- Bars can be stored in an airtight container in the refrigerator for up to 4 days.
