Coconut-Lime Bars

coconut lime bars
Photo: Romulo Yanes
Prep Time:
20 mins
Total Time:
1 hrs
2 dozen

Lime zest, shredded coconut, and macadamia nuts give these bar cookies a decidedly tropical bent. Wrapped and tied with a bow, they make excellent holiday gifts.


  • ½ cup (1 stick) unsalted butter, melted, plus more for baking pan

  • ½ cup packed light-brown sugar

  • 1 cup granulated sugar

  • 3 large eggs

  • 2 cups unbleached all-purpose flour (spooned and leveled)

  • ½ teaspoon fine salt

  • ½ cup chopped macadamia nuts

  • 1 tablespoon finely grated lime zest

  • ½ teaspoon pure vanilla extract

  • 1 package (7 ounces) sweetened shredded coconut


  1. Preheat oven to 375 degrees. Butter a 9-inch square baking pan; line with parchment, leaving a 2-inch overhang on two sides. Butter parchment. In a large bowl, whisk butter, brown sugar, and 1/3 cup granulated sugar. Add 1 egg; whisk until smooth. Stir in 1 cup flour, salt, nuts, and lime zest. Spread batter in pan. Bake until top is set and very light golden, 15 to 18 minutes.

  2. Meanwhile, in a medium bowl, whisk together 2/3 cup granulated sugar, 2 eggs, and vanilla. Reserve 1/2 cup coconut; stir remaining coconut and 1 cup flour into egg mixture. Gently spread over base; top with reserved coconut. Bake until golden and a toothpick inserted in center comes out with moist crumbs attached, 25 minutes. Let cool completely on a wire rack. Using parchment, lift cake from pan and cut into 24 bars.

Cook's Notes

Store cookies in an airtight container, up to 1 week.

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