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Tropical Paleo Magic Cookie Bars

These Tropical Paleo Magic Cookie Bars are the perfect gluten-free summer treat!

Prep Time
25 mins
Cook Time
1 hr
Additional Time
8 hrs
Total Time
9 hrs 25 mins
Servings: 16
Calories: 194 kcal
Course: Dessert
Cuisine: American

Ingredients

For The Bars:
  • 2/3 cup macadamia nuts
  • 1/2 cup unsweetened coconut flakes
  • 1 13.5-ounce can full-fat coconut milk
  • 1/2 cup raw honey
  • 3 tablespoons fresh lime juice
  • 1 teaspoon lime zest
  • 3/4 cup crushed pineapple squeeze out as much juice as possible
For The Crust:
  • 1/3 cup coconut oil at room temperature
  • 3 tablespoons raw honey
  • 3/4 cup coconut flour sifted (66 grams)
  • pinch salt

Instructions

    Cup of Yum
  1. 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.
  2. 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!
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. While you wait for the sauce to finish reducing, chop the toasted macadamia nuts and set aside.  
  9. 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.
  10. 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.
  11. 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.
  12. 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. 
  13. Place back into the oven and cook until golden brown and bubbly, about 28-30 minutes. Let cool on the counter to room temperature.
  14. Once the bars are at room temperature, cover and chill the bars overnight to let everything set.
  15. The next day, lift the bars out of the pan, slice, and serve cold.

Notes

  • * The coconut flour I usually use needed 3/4 cup, but I also tried it with a different brand and 66g was only 1/2 cup + 1 Tbsp. So, PLEASE weigh your flour first before trying to make the crust.
  • ** DO NOT skip the overnight chilling, or your crust won't be firm and the coconut milk sauce won't firm up. 
  • Serve these cold, or else the crust gets soft!

Nutrition Information

Calories 194kcal (10%) Carbohydrates 18g (6%) Protein 1.5g (3%) Fat 13.9g (21%) Saturated Fat 9.3g (47%) Polyunsaturated Fat 0.1g Monounsaturated Fat 3.2g 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

% 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.