Toasted Coconut Lime Bars

This tropical twist on a traditional dessert bar combines zesty lime with creamy coconut and a macadamia shortbread crust for the ultimate summer treat. Each bite delivers a perfect balance of tangy and sweet flavors that transport you straight to an island getaway.

I first made these coconut lime bars for a backyard gathering last summer and they disappeared within minutes. The combination of tropical flavors reminded everyone of beach vacations and created such a memorable moment that they've become my signature dessert for warm weather gatherings.

Ingredients

• All purpose flour: Creates a sturdy base for the shortbread crust
• Salted macadamia nuts: Add richness and tropical flavor to complement the coconut
• Brown sugar: Provides deeper caramel notes than white sugar would
• Fresh lime zest and juice: Essential for bright authentic flavor
• Sweetened condensed milk: Creates that classic creamy texture
• Sweetened flaked coconut: Gives both flavor and texture

Step-by-Step Instructions

Prepare the Crust:

Process the flour, macadamia nuts, brown sugar, and lime zest in your food processor until the nuts are coarsely ground but still have some texture. Add butter and pulse until the mixture resembles wet sand. This foundation layer provides both structure and flavor to balance the sweet filling.

Prebake the Crust:

Press the mixture firmly and evenly into your parchment-lined pan, creating a solid base. Bake until golden brown and slightly firm like a soft cookie, about 15 to 20 minutes. The prebaking ensures your crust stands up to the moisture in the filling.

Mix the Filling:

Whisk together condensed milk, lime juice, and vanilla until smooth and creamy. Fold in the beaten eggs and coconut, creating a luscious mixture with plenty of texture. The combination of acidic lime with creamy condensed milk creates magic in your mouth.

Toast the Coconut:

While the crust bakes, toast the reserved coconut in a dry skillet over medium heat, stirring constantly until golden brown. This quick step dramatically enhances the coconut flavor and adds beautiful color contrast.

Assemble and Bake:

Pour the coconut lime filling over the warm crust, spreading it evenly to the edges. Sprinkle with toasted coconut and remaining lime zest, gently pressing into the surface. Bake until the filling is set but still has a slight jiggle in the center.

Cool Completely:

Allow the bars to cool at room temperature, then refrigerate for at least two hours before cutting. This patience rewards you with clean slices and perfectly set filling.

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The macadamia nuts in the crust are my secret weapon in this recipe. I discovered their buttery texture paired perfectly with lime when vacationing in Hawaii years ago. Something about that combination brings back memories of watching sunset over the ocean with family every time I make these bars.

Perfect Lime Selection

When shopping for limes, look for fruits that feel heavy for their size and have thin, smooth skin. These will yield more juice than larger limes with thick, bumpy peels. Roll each lime firmly on the counter before juicing to break down the membranes inside and extract every last drop of juice. Fresh lime juice provides distinctly brighter flavor than bottled versions, which often contain preservatives that dull the taste.

Make Ahead Tips

These bars actually improve with time, making them perfect for busy hosts. Prepare them up to three days before your event and store in the refrigerator. The flavors meld beautifully and the texture becomes even more luxurious. For longer storage, freeze cut bars in a single layer, then transfer to an airtight container with parchment between layers. Allow to thaw in the refrigerator overnight before serving.

Serving Suggestions

For an elegant presentation, dust bars lightly with powdered sugar just before serving and garnish plates with small wedges of fresh lime. These bars pair wonderfully with coffee after dinner or with tropical cocktails for a festive gathering. During summer months, try serving slightly chilled with a small scoop of coconut sorbet on the side for an extraordinary dessert experience.

Frequently Asked Questions

→ How do I make the shortbread crust?

Pulse flour, macadamia nuts, brown sugar, and lime zest in a food processor. Blend with butter until the mixture resembles wet sand. Press into a 9x9 pan and bake until golden brown.

→ Can I use unsweetened coconut flakes instead?

Yes, but sweetened coconut flakes are recommended for balanced sweetness. If using unsweetened, consider adding a bit more sugar to the filling.

→ How do I toast the coconut flakes?

Spread the flakes evenly on a baking sheet and bake at 350°F for 5-10 minutes, stirring occasionally, until golden brown.

→ Can these bars be made ahead?

Yes, these bars can be made a day in advance. Store them in the refrigerator and slice before serving for best results.

→ What is the best way to slice the bars cleanly?

Allow the bars to cool completely and use a sharp knife. Wipe the knife clean between cuts for neat slices.