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These buttery coconut cookie bars with zesty lime buttercream take you straight to the tropics. Inspired by the famous Starbucks treat, this bright, mouthwatering combo has gained tons of fans for good reason—it's both refreshing and decadent. Now you can whip them up at home, cutting costs and enjoying them whenever you want, even when they vanish from stores during off-seasons.
I got hooked on these squares after grabbing one during a quick coffee stop. Soon I found myself making special trips just to get these island-inspired treats. When they started getting harder to find at some shops, I decided to figure out my own version. After lots of testing (and plenty of happy samplers), this recipe nails everything that makes the original so good—with an extra lime kick that I think pushes them over the top.
Essential Tropical Ingredients
- Unsalted butter: Gives that soft, melty base; be sure it's room temperature for best mixing results
- Brown sugar: Adds dampness and hints of caramel that work perfectly with coconut
- Shredded coconut: Pick unsweetened to control sugar levels; adds authentic bite and island flavor
- White chocolate: Brings creamy richness to each bite; good-quality chips or bar chunks work great
- Lime extract: Packs strong lime punch without making the frosting runny; you won't need much
- Coconut extract: Boosts the coconut taste throughout for that spot-on flavor
I discovered that mixing real lime juice with the extract creates deeper, more genuine flavor than just using extract by itself. This tiny change makes the frosting a bit tangier than what you'd get at Starbucks, which my taste-testers actually liked better since it cuts through the sweetness of the bars just right.
Mix The Base Layer
Cream the soft butter with brown sugar until fluffy and pale, roughly 2-3 minutes. This step puts air into the mixture for the right texture. Mix in the egg, vanilla, and coconut extract until everything's smoothly blended together.
Combine Dry Components
Mix flour, baking powder, and salt in another bowl, then slowly stir into the butter mixture just until it comes together. Don't mix too hard or you'll end up with tough bars instead of tender ones.
Add The Key Ingredients
Carefully fold in your coconut shreds and white chocolate bits, making sure they're spread evenly through the batter. The coconut gives that lovely chew while the white chocolate creates little melty spots of sweetness as it bakes.
Watch While Baking
Put the dough into a paper-lined 8×8 inch pan, smoothing the top flat with a spatula. Bake until you see light golden edges and the middle looks just set—around 20-25 minutes. Be careful not to go too long, as these should stay soft and a bit chewy when done.
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Wait Then Decorate
Let the bars cool all the way before adding frosting. This stops your buttercream from running and helps you get clean slices later. The bright green lime frosting isn't just pretty—it brings that perfect tangy contrast to the sweet coconut base.
Complete The Look
Top the frosted bars with extra coconut shreds and drizzle with melted white chocolate for a pretty finish and nice texture contrast. Chill them briefly so the frosting sets up before cutting into squares.
At first my husband didn't get why I was so determined to remake these bars, but after trying my homemade version, he totally got it. Now he asks for them whenever we have friends over—they always get people talking and vanish from the plate in minutes.
Ways To Enjoy
Pair these colorful bars with coconut iced coffee for a double tropical treat. They're perfect for brunches or afternoon gatherings. Want to dress them up? Serve each bar with a small scoop of coconut sorbet or vanilla ice cream. They also look stunning on spring and summer party tables, bringing vibrant color to your dessert spread.
Fun Twists To Try
Spice things up by throwing some macadamia nuts into the base for extra crunch and tropical flair. Want more lime punch? Add lime zest to both the bars and frosting. For chocolate lovers, try dipping the bottom of each cut bar in melted dark chocolate for amazing flavor contrast. During winter holidays, sprinkle toasted coconut on top instead of raw for a golden, festive look.
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Keeping Them Fresh
Keep your bars in a sealed container in the fridge, where they'll stay perfect for up to 5 days. Let them sit out about 15 minutes before eating for the best flavor. Want to save them longer? Freeze them flat on a baking sheet until solid, then pack in a freezer container with paper between layers. They'll keep frozen for up to 3 months and can thaw overnight in your fridge.
Making these bars at home isn't just about saving a few bucks or skipping the drive—it's about that warm feeling of creating something wonderful yourself. There's nothing like the smell of coconut filling your kitchen while they bake, or the fun of getting that perfect lime green color just right. Every batch I make feels like a mini vacation somewhere sunny and warm, no matter what's happening outside my window. That little mental getaway is what makes these treats truly special.
Frequently Asked Questions
- → Can I swap fresh lime for lime extract?
- Absolutely! Use 1 tablespoon of fresh lime zest as a substitute for the lime extract. Fresh juice works best, but if you're in a pinch, bottled lime juice will do!
- → How do I get that signature light green hue?
- Just a drop or two of green food coloring will work perfectly. Don't have green? Mix a small amount of yellow with an even tinier dab of blue to get the shade just right.
- → Are these bars easy to make gluten-free?
- You sure can! Swap regular flour for a 1:1 gluten-free flour mix. Just make sure your chocolate and other ingredients are gluten-free too.
- → How should I store these, and how long will they keep?
- Keep them in a sealed container in the fridge for up to five days. They freeze well too (just don’t frost them first) and can last for up to three months. Thaw and frost when you're ready to serve.
- → Should I use sweetened or unsweetened coconut?
- It’s up to you! Unsweetened coconut gives a more balanced flavor and authentic texture. If you use sweetened coconut, you may want to cut back on the sugar just a bit.