• Preheat the oven to 350℉. Line a 8x8 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!