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This copycat Starbucks lime frosted coconut bar recipe brings the beloved coffee shop treat right to your kitchen with all the tropical flavors and sweet indulgence you crave. The buttery coconut base paired with tangy lime frosting creates that perfect balance that makes the original so popular.
I first made these bars for a summer book club meeting where everyone was obsessing over the Starbucks version. The homemade batch disappeared faster than the store bought ones and now I get requests to bring these to every gathering.
Ingredients
- Butter: Creates the perfect tender crumb in the bars and creamy base for the frosting
- Brown sugar: Adds a deeper caramel note that complements the coconut better than white sugar
- Coconut extract: Intensifies the tropical flavor without needing excessive amounts of shredded coconut
- White chocolate chips: Add sweet creamy pockets throughout the bars and beautiful drizzle finish
- Lime extract: Provides that signature Starbucks flavor that fresh lime juice alone cannot achieve
- Heavy cream: Makes the frosting extra smooth and pipeable
How To Make Starbucks Lime Frosted Coconut Bars
- Prepare the pan:
- Preheat your oven to 350°F and line an 8x8 baking pan with parchment paper leaving overhang on the sides for easy removal. The parchment prevents sticking and makes cleanup simple.
- Make the cookie base:
- Cream the softened butter and brown sugar together for at least 3 minutes until light and fluffy. This incorporates air for a tender texture. Add the egg, vanilla, and coconut extracts and mix until fully incorporated but avoid overmixing.
- Add dry ingredients:
- Gently fold in the flour, baking powder, salt, and shredded coconut just until combined. Overmixing develops gluten which makes tough bars. The dough will be quite thick at this stage which is perfect.
- Bake to perfection:
- Spread the batter evenly in the prepared pan. It might seem difficult to spread but use a spatula or dampened fingers to press it into all corners. Bake for exactly 15 minutes until the edges just begin to turn golden but the center remains soft.
- Create the lime frosting:
- In a large bowl whip the softened butter, powdered sugar, milk, lime juice, and lime extract together. Start mixer on low then increase to high for 3 minutes until extremely light and fluffy. The frosting should hold its shape but be spreadable.
- Add the finishing touches:
- Once bars are completely cooled, frost with a thick layer of lime frosting. The color should match that distinctive Starbucks pale green. Drizzle melted white chocolate across the top in a zigzag pattern and immediately sprinkle with additional coconut before the chocolate sets.
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These bars remind me of my first trip to Hawaii where the combination of coconut and lime was in everything from drinks to desserts. That vacation inspired my love for tropical flavors and these bars bring back those memories with every bite.
Storage Tips
These coconut lime bars store beautifully in an airtight container in the refrigerator for up to 5 days. The chilled texture actually improves as the bars firm up slightly making them even more like the Starbucks version. For longer storage freeze unfrosted bars for up to 3 months then thaw and frost before serving. The frosting can also be made ahead and refrigerated separately for up to a week just bring to room temperature and whip again before using.
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Perfect Substitutions
If you need to make adjustments try using gluten free flour blend for a celiac friendly version. Coconut oil can replace butter for a dairy free base though the texture will be slightly different. For those who prefer less sweetness reduce the sugar in the base by up to 2 tablespoons without affecting the structure. Lime zest can intensify the citrus flavor if you want an even more pronounced lime taste. White chocolate can be omitted entirely if you prefer a simpler presentation.
Serving Suggestions
While these bars are delicious on their own try pairing them with a scoop of coconut ice cream for an extra special dessert. They complement coffee drinks beautifully especially an iced vanilla latte. For brunch serve smaller squares alongside fresh berries and yogurt. During summer gatherings add these to a tropical themed dessert board with fresh pineapple slices and coconut macaroons.
Frequently Asked Questions
- → Can I use unsweetened shredded coconut?
Yes, unsweetened shredded coconut works perfectly and complements the sweetness of the frosting and white chocolate drizzle.
- → How do I make the frosting smooth and creamy?
Use room-temperature butter and mix it with powdered sugar, lime juice, and milk or cream until light and fluffy for the best texture.
- → Can I substitute lime extract with fresh lime juice?
While lime extract enhances flavor intensity, you can use extra lime juice if needed, but adjust the liquid ratio accordingly.
- → How should I store these coconut bars?
Store them in an airtight container at room temperature for up to 3 days, or refrigerate them for a chilled treat.
- → What can I use instead of white chocolate for the drizzle?
If white chocolate isn’t available, you can skip the drizzle or replace it with a simple powdered sugar glaze.