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This tangy coconut lime delight combines creamy coconut blondies with a fresh lime topping that's just like those famous Starbucks treats everyone craves. After tons of kitchen experiments, I've nailed this homemade version that my buddies now ask for instead of buying the real thing!
The first batch I whipped up for my kid's friends vanished quicker than any store treat ever did. They've become our family's go-to dessert whenever we're celebrating good news around here.
Ingredients
- Butter: Gives these bars that wonderful melt-in-your-mouth goodness
- Brown sugar: Adds those sweet caramel hints that work so well with coconut
- Egg: Keeps everything together and adds needed moisture
- Vanilla extract: Boosts the overall taste without being too strong
- Coconut extract: Pumps up the tropical flavor—grab the real stuff if you can
- Flour: Forms the foundation—stick with all-purpose for best outcome
- Baking powder: Creates just the right lift without making them too fluffy
- Salt: Cuts through the sweetness—don't skip it even with salted butter
- Shredded coconut: Delivers real texture and flavor—unsweetened works better
- White chocolate chips: Make small bursts of sweetness throughout
- Lime extract: Brings that key citrus kick without extra liquid
- Powdered sugar: Makes a smooth, lump-free frosting
- Heavy cream: Creates a velvety frosting texture—you can use milk if needed
- Lime juice: Brings natural tang and brightens the topping
- Food coloring: Gets you that classic Starbucks light green look
Step-by-Step Instructions
- Prepare Your Workspace:
- Heat your oven to 350°F and put parchment paper in an 8x8 baking pan with extra hanging over the sides for easy lifting. This paper stops sticking and makes cleanup super easy.
- Create the Base:
- Beat room temp butter and brown sugar for at least 3 minutes until it's fluffy and pale. This adds air for the perfect texture. Mix in the egg, vanilla, and coconut extract until everything looks smooth. Don't forget to scrape the bowl so everything mixes evenly.
- Add Dry Ingredients:
- Fold in the flour, baking powder, salt, and coconut with a spatula. Mix just until you can't see dry flour anymore—too much mixing makes tough bars. Gently add white chocolate chips so they spread out evenly.
- Bake to Perfection:
- Spread the thick mix evenly in your pan using a spatula to make it flat. Bake for exactly 15-16 minutes until the edges look golden but the middle seems slightly soft. They'll keep cooking as they cool, so this stops them from getting too dry.
- Prepare the Lime Frosting:
- Beat soft butter in a big bowl for about 2 minutes until creamy. Slowly add powdered sugar, heavy cream, lime juice, and lime extract, starting on low speed then going faster once mixed. Beat for 3-4 minutes until it's really light. Add food coloring tiny drops at a time until you get that soft lime green color.
- Assemble and Finish:
- When bars are totally cool, spread on the lime frosting in an even layer. Melt white chocolate in short 15-second bursts in the microwave, stirring between each, until smooth. Drizzle the chocolate in zigzags over the frosting with a bag or spoon. Sprinkle extra coconut on top before the chocolate hardens. Chill for 20 minutes, then cut into 16 even squares.
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The coconut really shines in this treat. I found that unsweetened coconut works better than the sweet kind because you can control how sugary it gets. My grandma always told me good coconut desserts should remind you of the tropics, not just taste sugary, and this recipe does just that.
Storage Solutions
These bars actually taste better after spending a day in the fridge as the flavors blend together. Keep them in a sealed container with parchment between layers so they don't stick. They'll stay good for up to 5 days in the fridge or you can freeze them for up to 3 months. For freezing, I suggest leaving off the frosting until after they thaw for the freshest taste. Let them warm up slightly before eating to get the best texture and flavor.
Easy Substitutions
If you're missing some ingredients, don't worry. You can swap almond extract for coconut extract if needed, though it'll change the flavor a bit. Want to skip dairy? Try coconut oil instead of butter and coconut cream instead of heavy cream in the frosting. For extra lime punch, throw in 1 teaspoon of lime zest in both the bars and frosting. Want to mix things up? Try key lime juice instead of regular lime for a stronger citrus taste.
Serving Suggestions
These treats go great with hot or cold coffee just like at Starbucks. For parties, try cutting them smaller and serving with fresh berries for a pop of color. They're perfect for brunches, baby showers, or afternoon get-togethers. Want to fancy them up? Serve a slightly warm bar with a small scoop of coconut ice cream on the side and a fresh mint leaf on top.
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These homemade Starbucks-style bars are a total crowd-pleaser, perfect for special occasions or just when you're craving something sweet!
Frequently Asked Questions
- → Can I switch butter with coconut oil for this dessert?
Sure, you can swap butter for coconut oil in the same quantity. Just remember, the texture might turn crisper and the coconut flavor will stand out more compared to the buttery version.
- → How long will these bars stay good to eat?
Store in a sealed container, and they'll stay tasty for around 3-4 days at room temperature or up to 7 days if kept in the fridge. The lime flavor actually gets stronger after chilling for a day.
- → Can I freeze these for later?
Yep, these freeze well for up to three months. Wrap them in plastic wrap individually and pop them into a freezer-safe bag. Set out to thaw in the fridge or at room temperature before enjoying.
- → What if I don't have lime extract?
No lime extract? No worries! Add 1-2 teaspoons of fresh lime zest instead. For a unique twist, you could also try lemon or orange extract.
- → Can I make these gluten-free?
Yes, you can! Swap the regular flour for a gluten-free blend in the same amount. Just check that all other ingredients are labeled gluten-free too.
- → Can I use sweetened coconut flakes here?
Sweetened coconut works fine, but the bars will be sweeter overall. To balance the sweetness, cut down the brown sugar by 2 tablespoons.