Lime Frosted Coconut Bars are the kind of treat that makes people pause mid-bite and ask for the recipe. If you’ve ever stood in your kitchen craving something bright, sweet, and a little tropical, this is your sign. These bars hit that sweet spot between zesty lime and cozy coconut, all wrapped in a soft, chewy bite with creamy frosting on top. They’re simple enough for a weekday bake but special enough to share. And honestly, they taste like sunshine after a long day.
The Story Behind This Recipe
From my kitchen to yours—Lime Frosted Coconut Bars mixes everyday ingredients with a buttery finish. Tested, tasted, and ready for your table. Lime Frosted Coconut Bars are the kind of treat that makes people pause mid-bite and ask for the recipe. If you’ve ever stood in your kitchen…
Why You Need to Make This Recipe!
I first made these on a random Tuesday when I had leftover limes from taco night. The result was such a vibe that I’ve made them for birthdays, picnics, and coffee dates ever since. Here’s why you’ll love them.
Flavor and texture that actually deliver
Think buttery coconut cookie base, a kiss of lime zest in every nibble, and a cool, creamy frosting that sets just right. The combo is balanced, not too sweet, with a clean, fresh finish.
They’re also great for sharing. Cut them small for a dessert board or go big for a bake sale moment. And if you love tropical treats with a similar mood, peek at these chewy coconut pineapple bites for your next bake rotation.
Bonus: they pack well, hold up in the fridge, and taste even better the next day when the lime flavor settles in.
How to Make Starbucks Lime Frosted Coconut Bars
This method gets you a soft, chewy base and a creamy lime topping, just like the coffee shop bar everyone keeps talking about. You can pull it off with basic pantry ingredients and one bowl for the base.
Bake the coconut bar base
Start by heating your oven to 350°F. Line an 8-inch square pan with parchment, letting the edges hang over for easy lifting. In a bowl, cream softened unsalted butter with light brown sugar and a bit of granulated sugar until it’s fluffy. Mix in one egg, vanilla, and the zest of two limes. I add a small squeeze of lime juice too because I like a little extra zing.
Whisk the dry ingredients separately: all-purpose flour, a tiny bit of baking powder, and a pinch of salt. Fold that into the wet mix along with sweetened shredded coconut and old-fashioned oats. The oats give a soft chew that feels really satisfying. If you love a little extra richness, add white chocolate chips or chopped macadamias. Spread the batter in the pan and smooth the top.
Bake 18 to 22 minutes, until the edges are lightly golden and the center is just set. Be careful not to overbake; the goal is tender and moist, not dry. Let the bars cool fully in the pan before frosting.
Whip the lime frosting
Beat softened cream cheese and a bit of butter until creamy. Add powdered sugar, fresh lime juice, lime zest, vanilla, and a tiny pinch of salt. You want it thick but spreadable. If it’s too thin, add a little more powdered sugar; if it’s too stiff, a splash of lime juice fixes it. Spread over the cooled bars and sprinkle with more coconut. Chill 20 to 30 minutes so the frosting sets for clean slices.
My neighbor texted me after trying a square: “This is better than the coffee shop version. I’m hiding the last piece in the back of the fridge.”
Craving a lemon moment next? These easy, bright lemon cream pie bars are always a hit when I need a quick dessert fix.
Tips for Making Lime Frosted Coconut Bars
- Zest first, then juice. Zest is easier to get from whole limes. Use a microplane and avoid the bitter white pith.
- Use room-temperature ingredients for both the base and frosting. They mix smoother and bake more evenly.
- Measure flour lightly. Spoon it into the cup and level it off. Too much flour leads to dry bars.
- Toast some of the coconut for topping. A quick 5-minute toast in the oven adds a nutty crunch and color.
- Do not overbake. Pull the bars when the center is just set; they’ll continue to firm up as they cool.
- Cool completely before frosting. Warm bars melt frosting and make a mess when slicing.
- Chill before cutting. A short chill makes sharp, even squares with clean edges.
- Line the pan with parchment and leave overhang for easy lifting. Your future self will thank you.
- Keep the lime flavor bright. Fresh juice and zest make a world of difference compared to bottled juice.
If you like baking bar desserts, save this ooey-gooey favorite too: gooey s’mores chocolate bars. Different flavor vibe, same cozy payoff.
Ingredients for This Coconut Lime Bar Recipe
What you will need
Here’s a simple breakdown. Nothing fancy, just super reliable ingredients that work.
- Unsalted butter softened, for a tender base and rich flavor.
- Light brown sugar for moisture and caramel notes.
- Granulated sugar to balance sweetness and texture.
- Egg for structure and chew.
- Pure vanilla extract to round out the lime and coconut.
- Fresh limes both zest and juice; zest is where the magic is.
- All-purpose flour just enough to hold the bar together.
- Baking powder a small lift for a soft bite.
- Salt to balance sweetness and brighten flavor.
- Sweetened shredded coconut for texture and that tropical finish.
- Old-fashioned oats optional but recommended for chew.
- White chocolate chips or macadamias optional add-ins for extra richness.
- Cream cheese for the frosting’s body and tang.
- Butter to make the frosting silky.
- Powdered sugar for a smooth, spreadable frosting.
- More lime juice and zest for the frosting; taste and adjust.
Substitution notes: gluten-free 1:1 flour works, though the texture is a touch more delicate. Dairy-free butter and plant-based cream cheese work too; just chill well before slicing.
Starbucks Lime Frosted Coconut Bars Copycat
I’ve tasted the store-bought version more times than I should admit, and this copycat nails the parts I love most: the soft cookie-like base, the zesty lime frosting, and that coconut sprinkle on top. A couple small tweaks can match the coffee shop vibe while keeping the homemade charm.
Small swaps that matter
Use light brown sugar to keep the base chewy. Fold in oats for texture. Keep the frosting sturdy so it slices neatly; add powdered sugar gradually until it holds a soft peak. For a true copycat look, sprinkle a mix of untoasted and lightly toasted coconut on top.
Want another coconut classic to bake next? Try my forever favorite coconut chewies or this slightly different take on the same idea, coconut chewies recipes, both simple and wildly snackable.
Serving and storage: bars keep in the fridge for 4 to 5 days in an airtight container. The lime flavor deepens on day two. For longer storage, freeze cut squares on a sheet, then bag for up to two months. Thaw in the fridge and serve chilled or at room temp.
Common Questions
Can I use bottled lime juice?
Fresh is best because the zest carries most of the lime aroma. Bottled juice works in a pinch, but reduce slightly and taste as you go.
Do I have to add oats?
No. Replace oats with the same amount of flour. The bars will be a little softer and less chewy.
How do I get clean slices?
Chill for at least 20 minutes after frosting. Use a sharp knife, wipe between cuts, and lift the whole slab out with the parchment.
Can I make them ahead?
Absolutely. Bake and frost the day before, then chill. They’re even better the next day.
What kind of limes work best?
Regular Persian limes are perfect. Key limes work too; they’re more intense, so start with a little less juice and adjust.
Ready to bake and share?
If you’ve been craving a bright, cozy dessert that feels special without being fussy, these bars are your move. The base is soft and full of coconut, the frosting is cool and tangy, and the whole pan disappears faster than you think. If you want to compare notes with another take, this helpful guide from Lime Frosted Coconut Bars Starbucks – Pies and Tacos walks through their version too. Give it a try, tweak it to your taste, and make it your signature bake. I can’t wait to hear how your batch turns out.
Lime Frosted Coconut Bars
Ingredients
Method
- Preheat your oven to 350°F (175°C) and line an 8-inch square pan with parchment paper, leaving overhang for easy lifting.
- In a bowl, cream the softened unsalted butter, light brown sugar, and granulated sugar until fluffy.
- Mix in one egg, vanilla extract, lime zest, and a squeeze of lime juice.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
- Fold the dry ingredients into the wet mixture along with the shredded coconut and oats, if using.
- Spread the batter in the prepared pan and smooth the top.
- Bake for 18 to 22 minutes, or until the edges are lightly golden and the center is set.
- Let cool completely in the pan before frosting.
- In a bowl, beat softened cream cheese and butter until creamy.
- Add powdered sugar, fresh lime juice, lime zest, vanilla extract, and a pinch of salt, mixing to combine.
- Adjust consistency with additional lime juice or powdered sugar as necessary.
- Spread the frosting over the cooled bars and sprinkle with additional coconut.
- Chill for 20 to 30 minutes to allow frosting to set before slicing.
