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Copycat Starbucks Coconut Lime Bars Recipe

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These Copycat Starbucks Coconut Lime Bars combine a moist, zesty almond and coconut flour base with a creamy lime-infused cream cheese frosting. With a perfect balance of tart lime, sweet coconut, and buttery richness, they make a refreshing treat ideal for summer or any time you crave a tropical-inspired dessert.

Ingredients

Cookie Base

  • ¾ cup coconut sugar
  • Zest of two limes (about 1 tablespoon)
  • ½ cup coconut oil (melted and cooled)
  • 1 large egg plus 1 egg yolk (room temperature)
  • 2 teaspoons pure vanilla extract
  • 1 tablespoon fresh lime juice (from about 1 lime)
  • 2 cups almond flour (spooned and leveled)
  • 1/3 cup coconut flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon kosher salt
  • ½ cup unsweetened shredded coconut flakes

Icing

  • 2 oz. cream cheese (room temperature)
  • 4 tablespoons unsalted butter (room temperature)
  • 1 teaspoon lime zest (from about 1 lime)
  • 1 tablespoon fresh lime juice (from about 1 lime)
  • 1 teaspoon pure vanilla extract
  • 1 ½ cups powdered sugar (sifted)
  • ¼ teaspoon kosher salt
  • ¼ cup unsweetened shredded coconut flakes
  • 1 teaspoon lime zest (for garnish)

Instructions

  1. Preheat Oven: Preheat your oven to 350℉ and line an 8×8 inch pan with a parchment sling. Set aside for easy removal of the bars later.
  2. Prepare the Cookie Base – Mix Sugar and Zest: In a large bowl or stand mixer paddle attachment, combine the coconut sugar and lime zest. Massage with your fingers for about 30 seconds to release the lime’s essential oils and fragrance the sugar.
  3. Add Wet Ingredients: Add melted and cooled coconut oil along with the egg and extra yolk to the sugar mixture. Mix on medium speed for about a minute until you achieve a caramel sauce-like texture.
  4. Mix in Flavors: Stir in vanilla extract and lime juice, mixing until fully combined.
  5. Combine Dry Ingredients and Form Dough: Add almond flour, coconut flour, baking powder, baking soda, and salt. Mix just until combined to form a wet, sticky dough. Gently fold in shredded coconut flakes.
  6. Bake the Base: Transfer dough evenly into the prepared pan using an offset spatula. Bake for 20 to 22 minutes, or until the top turns golden brown and a cake tester inserted in the center comes out clean. Cool completely before frosting.
  7. Make the Icing: In a medium bowl or stand mixer whisk attachment, beat cream cheese and butter on medium speed until fluffy, about 1 minute. Scrape the bowl, then add lime zest, lime juice, vanilla extract, powdered sugar, and salt. Beat again until the frosting is smooth and fluffy, about 30 seconds to 1 minute.
  8. Assemble and Garnish: Remove cooled bars from pan using the parchment sling. Spread the lime cream cheese frosting evenly over the bars using an offset spatula. Sprinkle with additional shredded coconut flakes and lime zest for garnish.
  9. Chill and Slice: Refrigerate the assembled bars for 30 minutes to set the frosting. Then cut into 16 triangles by first dividing into quarters and slicing each quarter diagonally twice.
  10. Store: Keep bars in a single layer in an airtight container in the refrigerator for up to 5 days. Serve chilled for the best tropical flavor and refreshing texture.

Notes

  • Ensure the coconut oil is melted and cooled so it incorporates smoothly without cooking the eggs.
  • Room temperature eggs and cream cheese help achieve a smooth batter and icing.
  • Use freshly zested lime for the best bright citrus flavor.
  • Do not overmix the dough once flour is added to prevent a dense texture.
  • Bars are best served chilled, especially in warm weather, to keep the frosting firm.
  • Store leftovers refrigerated up to 5 days for freshness.

Find it online: https://cookedbysarah.com/copycat-starbucks-coconut-lime-bars-recipe/