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.



Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

Reviews (1)

83 Ratings
  • 5 star values: 12
  • 4 star values: 17
  • 3 star values: 31
  • 2 star values: 21
  • 1 star values: 2
Rating: 3 stars
Okay, I would probably give this recipe between 3.25 and 3.5 stars. I beefed up the coconut flavor in the top layer with 1/2 of a teaspoon of coconut extract. I only had once lime. So, I may not have had enough lime zest to REALLY taste it in the bottom layer. In the future, I will use the zest of TWO limes. I liked the texture of the bars.