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With a chewy, zesty base and creamy, sweet frosting, these Copycat Starbucks Coconut Lime Bars are sure to quickly become a summertime favorite!
If you’re not familiar, Starbucks released a Lime-Frosted Coconut Bar a few years ago that was absolutely decadent but, unfortunately, has since been discontinued. Inspired by those flavors, I created my own gluten-free and grain-free version! It has the same chewy cookie base, creamy frosting, and bright, tangy lime flavor.
You’ll start by making the cookie base with a blend of coconut and almond flour, then let it cool completely. This is a very important step—even though I know it’s hard to wait! While the base cools, you’ll make the cream cheese frosting, which strikes the perfect balance of sweet and tangy.
Once the base has cooled, spread on the frosting and finish with more shredded coconut and fresh lime zest to really bring home the flavor. After chilling the assembled bars for at least 30 minutes, they’re ready to slice and enjoy.
I recommend cutting them into 16 bars, but you can easily cut each one in half for a total of 32 mini bars—perfect for a summer party! I also love keeping the minis in my fridge for an easy, sweet treat during the week.
Ingredients:
- Coconut Sugar
- Lime Zest and Juice
- Coconut Oil
- Eggs
- Pure Vanilla Extract
- Almond Flour
- Coconut Flour
- Baking Powder
- Baking Soda
- Salt
- Unsweetened Shredded Coconut Flakes
- Cream Cheese
- Unsalted Butter
- Powdered Sugar
Recipe Step-by-Step:
Step One: Preheat Oven
Preheat the oven to 350℉. Line a 8×8 pan with a parchment sling and set aside.
Step Two: Make the zested sugar
In a large bowl, or the bowl of a stand mixer fitted with the paddle attachment, add the coconut sugar and the lime zest. Use your fingers to massage the zest into the sugar for about 30 seconds, allowing the essential oils to release and become fragrant.
Step Three: Make the Cookie Base
Add the melted and cooled coconut oil, egg, and egg yolk. Mix on medium speed for about 1 minute, until the mixture resembles a caramel sauce texture. Add the vanilla extract and lime juice and mix to combine. Add the almond flour, coconut flour, baking powder, baking soda, and salt. Mix until just combined and a wet, sticky dough forms. Fold in the coconut flakes until just combined.
Step Four: cook the Dough
Transfer the dough into the prepared pan and use an offset spatula to spread the dough into an even layer. Transfer to the oven and bake for 20 to 22 minutes, until golden brown and a cake tester comes out clean. Cool the bars completely before frosting.
Step Five: Make the Icing
In a medium bowl, or the bowl of a stand mixer fitted with a whisk attachment, add the cream cheese and butter. Mix on medium speed for 1 minute, or until the mixture is well combined and fluffy. Scrape down the sides of the bowl, then add the lime zest, lime juice, vanilla, powdered sugar, and salt. Mix on medium for 30 seconds to 1 minute until the mixture is smooth and fluffy.
Step Six: Assemble and Garnish
Once the bars are totally cooled, remove from the pan using the parchment sling. Top with the icing, using an offset spatula to spread the icing in an even layer, reaching all the way to the edges. Sprinkle with coconut flakes and lime zest.
Step Seven: Chill and Slice:
Transfer to the fridge to chill for 30 minutes before cutting into quarters. Then, cut each quarter diagonally twice to get 16 triangles. Store in a single layer in an airtight container in the fridge for up to 5 days. I like to serve these straight from the fridge as a chilled treat in the summer!
Recipe FAQ:
Absolutely! These bars need a good amount fo chill time, making them a great option for a make-ahead treat.
These are best stored in a single layer in an airtight container in the fridge for up to 5 days!
I highly recommend using fresh lime juice and zest for the brightest, freshest flavor. Bottled lime juice works in a pinch, but the bars won’t have quite the same vibrant citrus taste. However, if you live near a Central Market (or your local grocery store carries it), their freshly squeezed bottled lime juice from the produce section works great.
I hope y’all enjoy these Copycat Starbucks Coconut Lime Bars! Comment below once you try them!
For More Summertime Sweets:
Strawberry Shortcake Cookie Bars
Copycat Starbucks Coconut Lime Bars
Ingredients
For the Cookie Base:
- ¾ cup coconut sugar
- Zest of two limes about 1 tablespoon
- ½ cup coconut oil melted and cooled
- 1 large egg plus 1 egg yolk room temperature
- 2 teaspoons pure vanilla extract
- 1 tablespoon fresh lime juice from about 1 lime
- 2 cups almond flour spooned and leveled
- 1/3 cup coconut flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- ½ cup unsweetened shredded coconut flakes
For the Topping:
- 2 oz. cream cheese room temperature
- 4 tablespoons unsalted butter room temperature
- 1 teaspoon lime zest from about 1 lime
- 1 tablespoon fresh lime juice from about 1 lime
- 1 teaspoon pure vanilla extract
- 1 ½ cups powdered sugar sifted
- ¼ teaspoon kosher salt
For Garnish:
- ¼ cup unsweetened shredded coconut flakes
- 1 teaspoon lime zest
Instructions
- Preheat the oven to 350℉. Line a 8×8 pan with a parchment sling and set aside.
Make the Cookie Base:
- In a large bowl, or the bowl of a stand mixer fitted with the paddle attachment, add the coconut sugar and the lime zest. Use your fingers to massage the zest into the sugar for about 30 seconds, allowing the essential oils to release and become fragrant.
- Add the melted and cooled coconut oil, egg, and egg yolk. Mix on medium speed for about 1 minute, until the mixture resembles a caramel sauce texture.
- Add the vanilla extract and lime juice and mix to combine.
- Add the almond flour, coconut flour, baking powder, baking soda, and salt. Mix until just combined and a wet, sticky dough forms. Fold in the coconut flakes until just combined.
- Transfer the dough into the prepared pan and use an offset spatula to spread the dough into an even layer. Transfer to the oven and bake for 20 to 22 minutes, until golden brown and a cake tester comes out clean. Cool the bars completely before frosting.
Make the Icing:
- In a medium bowl, or the bowl of a stand mixer fitted with a whisk attachment, add the cream cheese and butter. Mix on medium speed for 1 minute, or until the mixture is well combined and fluffy. Scrape down the sides of the bowl, then add the lime zest, lime juice, vanilla extract, powdered sugar, and salt. Mix on medium for 30 seconds to 1 minute until the mixture is smooth and fluffy.
Assemble and Garnish:
- Once the bars are totally cooled, remove from the pan using the parchment sling. Top with the icing, using an offset spatula to spread the icing in an even layer, reaching all the way to the edges. Sprinkle with coconut flakes and lime zest.
Chill then Slice:
- Transfer to the fridge to chill for 30 minutes before cutting into quarters. Then, cut each quarter diagonally twice to get 16 triangles.
- Store in a single layer in an airtight container in the fridge for up to 5 days. I like to serve these straight from the fridge as a chilled treat in the summer!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography and styling by Eat Love Eats.
