Tropical Paleo Magic Cookie Bars
User Reviews
5
15 reviews
Excellent
Tropical Paleo Magic Cookie Bars
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The Tropical Paleo Magic Cookie Bars are made by toasting macadamia nuts and coconut flakes, then combining them with a reduced coconut milk, honey, lime juice, and pineapple mixture over a coconut flour crust. Chilling overnight helps set a firm, tangy, and sweet bar with tropical flavors and a nutty texture.
Description
This recipe creates bars starting with a crust of coconut oil, honey, sifted coconut flour, and a pinch of salt, baked in an 8x8-inch pan lined with parchment paper. Meanwhile, macadamia nuts and coconut flakes are toasted separately to develop golden color and a nutty aroma.
The filling is a cooked mixture of coconut milk, honey, lime juice, lime zest, and crushed pineapple reduced on the stove until reaching a syrupy consistency. This tangy and sweet mixture is combined with the toasted nuts and coconut flakes, then poured over the prepared crust.
Once assembled, the bars are chilled overnight to allow the crust to firm and the filling to set properly. This step is crucial to ensuring the bars hold their shape and have the right texture. Serving the bars cold preserves their firmness and tropical flavor balance.
Measuring the coconut flour by weight instead of volume is important, as different brands vary greatly. The bars reflect a blend of tropical ingredients with a balance of creamy, tangy, and crunchy elements.
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Ingredients
For The Bars:
- 2/3 cup macadamia nuts
- 1/2 cup coconut flakes unsweetened
- 1 .5-ounce can coconut milk full-fat
- 1/2 cup honey raw
- 3 tablespoons lime juice fresh
- 1 teaspoon lime zest
- 3/4 cup pineapple squeeze out as much juice as possible, crushed
For The Crust:
- 1/3 cup coconut oil at room temperature
- 3 tablespoons honey raw
- 3/4 cup coconut flour sifted (66 grams)
- pinch salt
Instructions
- Preheat your oven to 350 degrees Fahrenheit and line an 8x8-inch pan with parchment paper, leaving a little overhang to use as a handle once the bars are baked. I like to rub the pan with coconut oil to help the parchment stick.
- Place the macadamia nuts on a small baking sheet and the coconut flakes on a separate baking sheet. Place into the oven and bake until golden brown and toasted, about 10-12 minutes for the macadamia nuts and 2-4 minutes for the coconut. Coconut burns quickly, so keep an eye on it!
- In a large pot, whisk together the coconut milk, honey, lime juice, and lime zest and bring to a boil over high heat. Once boiling, boil for 1 minute, stirring constantly.
- Reduce the heat to medium and simmer, stirring frequently, until the sauce reduces to a total of 1 cup, about 18-19 minutes. I recommend checking it at about 16 minutes (you'll need to pour it into a measuring cup). If you still have over 1 cup, add it back to the pot and cook a few more minutes. It's important to reduce to 1 cup.
- While the sauce reduces, place the crushed pineapple into a kitchen towel and wring out the excess moisture. This is important, or your bars will not set as the water will be released when cooking. Set aside.
- While the sauce is still reducing, in a large bowl, using an electric hand mixer, beat the coconut oil with the 3 tablespoons of honey until smooth and creamy. Stir in the flour and pinch of salt until a wet dough forms.
- Press the dough evenly into the bottom of the pan. This will be a little tough, but just be patient with it. I found it easiest to use the palms of my hands and rinse them off every so often until the dough was pressed in. Do not bake the crust until the sauce finishes reducing, as this allows the sauce to thicken and cool while the crust bakes.
- While you wait for the sauce to finish reducing, chop the toasted macadamia nuts and set aside.
- Once the sauce has reduced to 1 cup, set aside to cool while you bake the crust. Place the crust into the oven and cook for 8 minutes.
- When the crust comes out of the oven, it may have risen in some spots. Take a small spoon and gently press it back down, being sure not to leave cracks in the crust.
- Sprinkle the chopped nuts on top, and lightly press them into the crust. Then, sprinkle on the coconut flakes, followed by the crushed pineapple. Be sure to spread everything out evenly.
- Finally, pour the coconut milk sauce evenly over top of everything, making sure you get it down the sides of the bars (but not between the parchment and the pan!). Use a knife to swirl around the layers in a few spots where the sauce pools to make sure it seeps down into all the layers (don't puncture the crust!). Then, gently shake the pan to ensure the sauce really sinks in everywhere.
- Place back into the oven and cook until golden brown and bubbly, about 28-30 minutes. Let cool on the counter to room temperature.
- Once the bars are at room temperature, cover and chill the bars overnight to let everything set.
- The next day, lift the bars out of the pan, slice, and serve cold.
Notes
- Weigh the coconut flour before making the crust, as volume measurements vary by brand; 66 grams works for this recipe.
- Do not skip the overnight chilling step to ensure the crust firms and the filling sets correctly.
- Serve the bars cold to maintain a firm texture, as warmth can soften the crust.
Nutrition Information
Show Details
Calories
194kcal
(10%)
Carbohydrates
18g
(6%)
Protein
1.5g
(3%)
Fat
13.9g
(21%)
Saturated Fat
9.3g
(47%)
Polyunsaturated Fat
0.1g
(1%)
Monounsaturated Fat
3.2g
(16%)
Sodium
25.6mg
(1%)
Potassium
39.9mg
(1%)
Fiber
2.2g
(9%)
Sugar
14.3g
(29%)
Vitamin C
1.7mg
(2%)
Calcium
4mg
(0%)
Iron
0.9mg
(5%)
Nutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 194 kcal
% Daily Value*
| Calories | 194kcal | 10% |
| Carbohydrates | 18g | 6% |
| Protein | 1.5g | 3% |
| Fat | 13.9g | 21% |
| Saturated Fat | 9.3g | 47% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 3.2g | 16% |
| Sodium | 25.6mg | 1% |
| Potassium | 39.9mg | 1% |
| Fiber | 2.2g | 9% |
| Sugar | 14.3g | 29% |
| Vitamin C | 1.7mg | 2% |
| Calcium | 4mg | 0% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
15 reviews
Excellent
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