Gooey lime coconut bars are the sunny bake I want in the fridge all season: a buttery base under a coconut-lime layer that is sharp with fresh juice and piled with zest. The gooey center is the goal here, not a flaw — pull them early. Twelve bars, gone in a weekend.
Ready for a taste of sunshine? Say hello to your new favorite dessert: Gooey Lime Coconut Bars! This recipe is a tropical twist on the classic lemon bar, balancing a zesty, tangy lime filling with the sweet, chewy texture of coconut, all on top of a rich, buttery shortbread crust. They are unbelievably easy to whip up and are the perfect treat for picnics, parties, or just a Tuesday afternoon pick-me-up. The key is to pull them from the oven while the center is still a little jiggly—that’s the secret to the perfect gooey texture!
Ingredients
• 8 tablespoons / 113g (4 oz) unsalted butter, softened, plus more for the pan
• 1¾ cups / 350g (12.3 oz) granulated sugar, divided
• 1 pinch salt
• 1 cup plus 3 tablespoons / 150g (5.3 oz) all-purpose flour, divided
• 2 teaspoons (10 ml / 0.3 fl oz) grated lime zest
• 3 large eggs
• ¼ cup / 60ml (2 fl oz) freshly squeezed lime juice
• ½ teaspoon baking soda
• ¾ cup / 75g (2.65 oz) shredded coconut
Instructions
1. Preheat your oven to 350°F / 175°C. Grease an 8-inch or 9-inch square baking pan.
2. In a bowl using an electric mixer, cream the softened butter with ¼ cup of the sugar and the salt until light and fluffy. Stir in 1 cup (240 ml) of the flour and the lime zest. The mixture will be dry and crumbly.
3. Press the crust mixture firmly and evenly into the bottom of your prepared pan. Bake for 20 minutes, until the edges are just beginning to turn golden. Remove from the oven and let it cool slightly while you prepare the filling.
4. In a separate bowl, beat the eggs, fresh lime juice, and the remaining 1½ cups of sugar until the mixture is light, thick, and pale in color.
5. Mix in the remaining 3 tablespoons (45 ml / 1.5 fl oz) of flour and the baking soda until just combined. Pour this luscious filling over the slightly cooled crust.
6. Sprinkle the shredded coconut evenly over the top. Bake for 25 to 30 minutes, or until the edges are firm but the center is still slightly soft and jiggly. Rotate the pan halfway through if it’s baking unevenly.
7. Let the bars cool completely in the pan on a wire rack before cutting into squares. Store any leftovers in a covered container in the refrigerator for up to 2 days.
Nutritional Information
• Serving Size: 1 square
• Calories: 250 kcal
• Sugar: 25g
• Fat: 12g
• Note: is an estimate and may vary based on the specific used.
Pro Tips
• Pro-Tips & Variations
• For the gooiest center, be sure not to overbake! The bars are done when the edges are set and the middle still has a slight jiggle.
• Use fresh lime juice and zest for the brightest, most vibrant flavor. The bottled stuff just can’t compare.
• For perfectly clean slices, let the bars cool completely at room temperature, then chill in the refrigerator for at least 30 minutes before cutting with a sharp knife.
• Try a Lemon-Rosemary variation: Swap lime for lemon juice and zest, omit the coconut, and add 1 teaspoon (5 ml / 0.2 fl oz) of finely chopped fresh rosemary to the crust. Dust with powdered sugar before serving.
• Make it a Mango Bar: Add ¼ cup of mango puree to the filling and reduce the lime juice to 2 teaspoons (10 ml / 0.3 fl oz) for a different tropical vibe.
FAQ
Q: Can I make these lime coconut bars vegan
A: Yes, you can adapt this recipe to be fully vegan. For the shortbread crust, substitute the unsalted butter with an equal amount of firm vegan butter or solid coconut oil. For the filling, use a reliable vegan egg replacer (such as a commercial blend or a cornstarch slurry) in place of the three large eggs. Also, ensure your granulated sugar is certified vegan, as some brands use bone char in processing.
Q: How can I make this recipe gluten-free
A: To make these bars gluten-free, simply replace the all-purpose flour in both the crust and the filling with a high-quality 1-to-1 gluten-free baking flour blend. Choose a blend that contains xanthan gum to help bind the shortbread crust and maintain a great texture.
Q: What is the best way to store these vegetarian lime bars
A: For optimal freshness and to maintain their perfect gooey texture, store the lime coconut bars in an airtight container in the refrigerator. They will keep well for up to 2 days. They are delicious served chilled directly from the fridge or you can let them sit at room temperature for about 15-20 minutes before serving.
Q: Can I use bottled lime juice instead of fresh
A: While you can use bottled lime juice in a pinch, we strongly recommend using freshly squeezed lime juice and fresh zest for this vegetarian recipe. Fresh juice provides a much brighter, more vibrant, and authentic citrus flavor that is the star of these bars and cannot be replicated by bottled alternatives.
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Gooey Lime Coconut Bars
Ingredients
Method
- Preheat your oven to 350°F / 175°C.
- Grease an 8-inch or 9-inch square baking pan.
- In a bowl using an electric mixer, cream the softened butter with ¼ cup of the sugar and the salt until light and fluffy.
- Stir in 1 cup (240 ml) of the flour and the lime zest. The mixture will be dry and crumbly.
- Press the crust mixture firmly and evenly into the bottom of your prepared pan.
- Bake for 20 minutes, until the edges are just beginning to turn golden.
- Remove from the oven and let it cool slightly while you prepare the filling.
- In a separate bowl, beat the eggs, fresh lime juice, and the remaining 1½ cups of sugar until the mixture is light, thick, and pale in color.
- Mix in the remaining 3 tablespoons (45 ml / 1.5 fl oz) of flour and the baking soda until just combined.
- Pour this luscious filling over the slightly cooled crust.
- Sprinkle the shredded coconut evenly over the top.
- Bake for 25 to 30 minutes, or until the edges are firm but the center is still slightly soft and jiggly. Rotate the pan halfway through if it's baking unevenly.
- Let the bars cool completely in the pan on a wire rack before cutting into squares. Store any leftovers in a covered container in the refrigerator for up to 2 days.
