Coconut Lime White Chocolate Bars
And they’re perfect for Cinco de Mayo, too.
I had a surplus of limes after (over) buying them for margaritas. I could throw a frat party and not run out of limes and margaritas, so rather than continuing to drink them, I baked with them.
The bars loosely follow my trusty blondies recipe that I’ve used in at least 20+ adaptations.
I love the base recipe because the batter comes together in one bowl, without a mixer, in 5 minutes.
Simply melt butter in the micro, add brown sugar, an egg, lime juice, lime zest, and vanilla. Stir in shredded coconut, flour, white chocolate chips, and bake. Super easy.
I glazed the bars with a simple confectioners’ sugar and lime juice glaze, and then topped with coconut. The glaze seeps into the bars and makes them even moister.
And by using both lime juice and zest in the batter, and with the lime glaze, there’s plenty of lime pop.
The bars are super soft with ample texture from the coconut and white chocolate chips. They’re dense, rich, and not cakey or crumbly.
The shredded coconut adds texture and a smooth tropical flavor, without being overdone. Coconut can easily dominate a flavor profile, but it’s nicely balanced.
Seeing these images again makes me want to jump on a flight right back there.
There’s something about the flavor combo of lime and coconut that just makes me crave beach parties, warm weather, and letting the good times roll.
Throw in a little white chocolate and some sweet-and-tangy glaze, and I’m totally set.
Coconut Lime White Chocolate Bars
If you feel like sending your tastebuds on a tropical vacation, you can with these easy, one bowl, no mixer bars. They’re super soft with ample texture from the coconut and white chocolate chips. By using both lime juice and zest, the bars have a nice limey pop and are bold but pleasantly tart. The shredded coconut adds texture and a smooth tropical flavor, without being overdone, and white chocolate is tailor-made for the lime-coconut flavor pairing. The lime glaze enhances the overall lime flavor profile and as it soaks in, makes the already super soft bars even more moist.
1/2 cup unsalted butter (1 stick), melted
1 large egg
1 cup light brown sugar, packed
1/4 to 1/3 cup freshly squeezed lime juice (about 1 to 2 medium ripe limes)
2 tablespoons lime zest
1 tablespoon vanilla extract
1 1/4 cups all-purpose flour
1 cup sweetened shredded coconut flakes, measured loosely
pinch salt, optional and to taste
1 cup white chocolate chips
about 1 cup confectioners’ sugar
about 2 tablespoons lime juice, or as necessary
about 1 cup sweetened shredded coconut, sprinkled
- Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
- Bars – In a large, microwave-safe bowl melt the butter, about 1 minute on high power.
- Wait momentarily before adding the egg so you don’t scramble it. Add the egg, brown sugar, lime juice (I used closer to 1/3 cup), lime zest, vanilla, and whisk until combined.
- Add the coconut and stir to combine.
- Add the flour, optional salt, and stir until just combined; don’t overmix.
- Add the white chocolate chips and stir to combine.
- Turn batter out into prepared pan, smoothing the top lightly with a spatula.
- Bake for about 30 minutes, or until a toothpick inserted in the center comes out mostly clean, or with a few moist crumbs, but no batter. Allow bars to cool in pan for about 30 minutes before glazing.
- Lime Glaze – In a medium bowl, add 1 cup confectioners’ sugar, 2 tablespoons lime juice, and whisk until smooth. As necessary, add additional lime juice (or sugar) to reach desired glaze consistency. Glaze should be fairly thin and easily pourable over the bars.
- Evenly pour glaze over bars, smoothing it lightly with a spatula as necessary.
- Evenly sprinkle about 1 cup coconut over the top before slicing and serving. Bars will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.
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