I know—more lime desserts! But I can’t help it; I’m obsessed. These Coconut Key Lime Bars may be the last lime recipe I share this month, and they’re worth it. The crust features toasted coconut while the filling uses sweetened coconut, so you get the best of both textures and flavors. If you love coconut and lime together, this one’s for you.
Coconut and lime are a perfect pairing—light, bright, and just a bit tropical. These bars join a few other coconut-lime treats I’ve shared recently, and they’re all crowd-pleasers. With spring-like flavors, they’re ideal when you want something that tastes like sunshine.
Spring arrived early here and the warmer weather has been a welcome change. We’ve been getting outside whenever we can—fresh air and a little sun make everyone happier. My bulbs are already sprouting and we’ve even fired up the grill a few times. Simple outdoor dinners are my favorite because my husband does the cooking. These bars capture that same easy, seasonal feeling: one bite and you’ll be dreaming of warmer days.
Light, tangy, and slightly coconutty, these bars are best served chilled. They’re easy to make and travel well for potlucks or picnics. Make them ahead and keep them refrigerated—dust with powdered sugar just before serving for a pretty finish.
Coconut Key Lime Bars
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Ingredients
Crust:
- 1 cup (120 g) all-purpose flour, (stir, spoon & level)
- ½ cup (60 g) toasted coconut
- ¼ cup (30 g) powdered sugar
- ¼ tsp salt
- 1 tsp vanilla extract
- ½ cup (113 g) butter, (1 stick)
Filling:
- 1 ¼ cup (250 g) granulated sugar
- ¼ cup (30 g) all-purpose flour, (stir, spoon & level)
- ½ cup (60 g) sweetened coconut flakes
- 4 large eggs
- 2-3 tsp lime zest, (1 lime)
- ⅔ cup (159 ml) key lime juice, (Nellie & Joe’s)
- Wilton Leaf Green Food Coloring Paste (optional)
Instructions
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1. Preheat the oven to 350˚F (175˚C).
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2. Toast ½ cup sweetened coconut flakes in a sauté pan over medium heat, stirring frequently, until lightly browned. Watch carefully—browning happens quickly.
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3. Make the crust: In a food processor combine flour, toasted coconut, powdered sugar, salt, vanilla, and butter. Pulse until the mixture forms a coarse dough. Press evenly into an ungreased 11×7-inch pan. Bake 18–20 minutes, or until golden.
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4. Meanwhile prepare the filling: Whisk together granulated sugar, flour, and sweetened coconut flakes. Add the eggs one at a time, whisking well after each. Stir in lime zest and key lime juice. If desired, add a tiny amount of green food coloring for a pale green color.
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5. Pour the filling over the hot crust and return to the oven for 18–20 minutes, until the filling no longer jiggles. Cool completely in the pan, then dust with powdered sugar and refrigerate. Serve chilled for best texture and flavor.
Notes
Nutrition
Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.
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