Lime Coconut Bars Starbucks (Print Version)
# Ingredients:
→ Coconut Layer
01 -
1 egg, room temp
02 -
½ cup soft butter (your choice of salted or not)
03 -
1¼ cups all-purpose flour
04 -
⅓ cup mini or regular white chocolate chips
05 -
¼ teaspoon coconut flavoring
06 -
½ teaspoon baking powder
07 -
½ cup shredded coconut, extra optional for topping
08 -
¼ teaspoon salt
09 -
1 teaspoon vanilla flavoring
10 -
⅔ cup brown sugar, packed
→ Lime Topping
11 -
1 tablespoon milk or heavy cream
12 -
2 tablespoons lime juice
13 -
1½ cups powdered sugar
14 -
Green food dye (combine blue and yellow if needed)
15 -
½ cup butter, room temp
16 -
½ teaspoon lime flavoring
→ Extras
17 -
2 tablespoons melted white chocolate for topping
18 -
Extra coconut flakes for decoration
# Instructions:
01 -
Turn your oven to 350°F (175°C). Use parchment paper to line an 8×8-inch pan, making sure it sticks up over the edge so you can lift the bars out later.
02 -
Whip brown sugar and softened butter together in a big bowl until fluffy and creamy—it’ll take 2 to 3 minutes. Mix in the egg, vanilla, and coconut flavor.
03 -
Carefully combine the flour, salt, coconut shreds, and baking powder without overdoing it. Stir the white chocolate chips into the mix last so they’re spread out evenly.
04 -
Pour the dough evenly into the prepared pan, smoothing the surface out. Pop it in the hot oven for 15 to 16 minutes. It’s ready when the edges are lightly browned and the middle has set.
05 -
Let the pan sit until the base is totally cool. If it’s warm, the frosting will get messy.
06 -
Blend the butter in a large bowl until it’s smooth and creamy. Add the powdered sugar, lime flavor, lime juice, and cream or milk. Beat until fluffy—it’ll take about 2-3 minutes.
07 -
Drip in a little green food dye (or blue and yellow if you’re making your own). Stir to get it to the green shade you like—go slow and add more color only if needed.
08 -
Spread the lime icing evenly across the cool coconut base. Microwave the white chocolate for a few seconds at a time, stirring until it’s all melted. Use a bag, spoon, or whatever you’ve got to drizzle the chocolate over the frosting. Sprinkle some coconut on top too.
09 -
Stick the bars in the fridge for half an hour to make slicing clean. Lift them out using the parchment paper and cut into 16 pieces. Serve chilled or room temp alongside a coffee or milk.
# Notes:
01 -
Store these in the fridge inside a sealed container for up to five days.
02 -
Want extra lime flavor? Mix in 1 teaspoon of lime zest to the icing.
03 -
Unsweetened coconut works great, but sweetened is fine if that's what you have.