Little Toasted Coconut Lime Bars
User Reviews
4.5
Little Toasted Coconut Lime Bars
Description
These bars feature a batter combining flour, sugar, lime zest and juice, eggs, coconut extract, vanilla, honey, and butter for a tender, moist texture that bakes into a cake-like square. The fresh lime imparts bright citrus notes, complemented by a subtle coconut flavor from the extract and toasted coconut topping. The baking process creates a lightly risen bar with a soft crumb and slight springiness.
Once baked, the bars are cooled and topped with a glaze made from powdered sugar, sour cream, lime juice, and zest, which adds a creamy tartness and a glossy finish. Toasted coconut sprinkled on top provides a contrasting texture and enhances the coconut aroma.
These bars are convenient for serving at gatherings or as an everyday sweet bite. They hold shape well when cut, making them easy to portion and share.
Fresh limes are necessary for zest and juice components; zest before juicing to preserve the aromatic oils. The recipe uses three medium to large limes total.
Ingredients
Coconut Lime Batter:
- 1 cup all-purpose flour
- ¾ cup granulated sugar
- ¼ teaspoon salt
- ¼ teaspoon baking powder
- 1 tablespoon lime from about 2-3 medium limes, fresh, zest
- 2 egg large
- 1 egg large, yolk
- ¼ cup lime juice fresh
- ½ to 1 to 1 teaspoon coconut extract
- ½ teaspoon vanilla extract
- ½ cup butter melted and cooled a bit, salted
Glaze:
- ¾ cup powdered sugar
- 1 tablespoon sour cream
- 1 tablespoon lime juice fresh
- ½ teaspoon lime fresh, zest
- coconut for topping, toasted
Instructions
- Preheat the oven to 350 degrees F. Line an 8X8-inch aluminum baking pan with parchment so that it hangs over two of the edges (to lift out the bars later - alternately, you can just grease the pan really well and slice them in the pan) and lightly coat the pan and parchment with nonstick cooking spray.
- In a large bowl, whisk together the flour, sugar, salt, baking powder and lime zest.
- In a separate bowl or in a large liquid measuring cup, whisk together the eggs and egg yolk, lime juice, vanilla extract and coconut extract.
- Add the butter to the dry ingredients followed by the egg/lime juice mixture; mix until combined and no dry streaks remain.
- Spread the batter evenly in the prepared pan.
- Bake for 18-20 minutes until a toothpick inserted in the center comes out clean or with moist crumbs (the top of the bars should spring back lightly when gently pressed). Don't over bake or they might be dry.
- For the glaze, whisk together the powdered sugar, sour cream, lime juice and lime zest until well combined.
- After the bars have cooled completely in the pan, drizzle the glaze over the top (since the glaze layer is thin, it helps to pour it all across the bars instead of in one puddle before spreading) and use an offset spatula or knife to spread evenly over the bars. Sprinkle toasted coconut over the top.
- Place the bars in the refrigerator for 1-2 hours to let the glaze set before lifting them from the pan (using the parchment overhang) and cutting into small squares. These taste best chilled, in my opinion, but can be served at room temperature also.
Notes
- Use about three medium-to-large limes, zesting before juicing for best flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Servings (8x8-inch pan of bars)
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Small Square | |
| Calories | 202kcal | 10% |
| Carbohydrates | 29g | 10% |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 64mg | 21% |
| Sodium | 137mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 20g | 40% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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