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Toasted Coconut Lime Bars Recipe

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4.1 from 23 reviews

Deliciously tangy and sweet Toasted Coconut Lime Bars featuring a buttery macadamia nut crust and a luscious lime-coconut filling, topped with toasted coconut and fresh lime zest. Perfect for a refreshing dessert or snack that’s bursting with tropical flavors.

Ingredients

Crust

  • 1 cup all purpose flour
  • 1/2 cup salted macadamia nuts (heaping)
  • 1/3 cup brown sugar
  • 1 tablespoon lime zest (about 1 lime)
  • 1.5 sticks butter, sliced into tablespoon-sized pats

Filling

  • 14 ounces sweetened condensed milk
  • 1/3 cup freshly squeezed lime juice (about 3-4 small limes)
  • 1/2 teaspoon pure vanilla extract
  • 2.5 cups sweetened flaked coconut (divided into 2 cups & 1/2 cup)
  • 1 tablespoon lime zest
  • 3 large eggs, beaten

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 9×9 inch baking pan with parchment paper to prevent sticking and make removing the bars easier.
  2. Make the Crust: In a food processor, pulse the all-purpose flour, salted macadamia nuts, brown sugar, and 1 tablespoon of lime zest until the nuts are coarsely ground. Add the sliced butter and pulse again until the mixture resembles wet sand. Press this mixture evenly into the bottom of the prepared baking pan and bake for 15-20 minutes or until the crust turns golden brown and feels set like a soft cookie.
  3. Prepare the Filling: While the crust bakes, whisk together the sweetened condensed milk, freshly squeezed lime juice, and vanilla extract in a large bowl. Whisk in the beaten eggs until fully incorporated. Fold in 2 cups of sweetened flaked coconut and half of the reserved lime zest (about 1/2 tablespoon), mixing gently.
  4. Toast Coconut: In a dry skillet over medium heat, toast the remaining 1/2 cup of sweetened flaked coconut until golden brown and fragrant, stirring frequently to prevent burning. Remove from heat and set aside.
  5. Assemble and Bake: Pour the coconut lime filling evenly over the warm crust. Sprinkle the toasted coconut and remaining lime zest on top, gently pressing the coconut into the filling. Bake for another 15-20 minutes or until the filling is set and slightly firm to the touch.
  6. Cool and Serve: Remove the bars from the oven and allow them to cool completely in the pan. The filling will continue to set as it cools. Once cooled, slice into 12 squares and serve.

Notes

  • Use freshly grated lime zest and freshly squeezed lime juice for the best, vibrant flavor.
  • Toasting the coconut adds a delightful crunch and enhances the nutty flavor; watch it carefully to avoid burning.
  • You can substitute macadamia nuts with almonds or pecans if preferred.
  • Store bars in an airtight container in the refrigerator for up to 5 days.
  • For cleaner slices, chill the bars before cutting.

Find it online: https://justsosavory.com/toasted-coconut-lime-bars-recipe/