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Soft and sweet coconut white chocolate cookie bars are topped off with a sweet and tart lime buttercream frosting and are finished off with shredded coconut and a white chocolate drizzle.
We go to Starbucks a lot because we really like their coffee drinks. Occasionally when we go we will buy a sweet treat to go along with our coffees.
The main problem with this is that their baked good prices are outrageous. For what we pay for two cookies or bars I can make an entire dessert myself at home.
So the last time I tried Starbucks Coconut Lime Bars I made it my mission to make them at home. I searched several different recipes until I came to the one that sounded like it would match the best.
I did notice that this and many other recipes included coconut extract and lime extract. I do a LOT of baking and neither of these is a flavor I keep in my pantry so I didn’t bother buying them and the bars still tasted fabulous.
- butter (I prefer salted but you can use unsalted)
- brown sugar (you can use granulated but the brown sugar gives it a caramel flavor)
- vanilla extract
- all purpose flour (you can also use gluten free 1:1 flour here)
- baking powder
- shredded coconut (I prefer sweetened shredded coconut in this recipe)
- white chocolate chips
- powdered sugar
- milk or heavy cream
- fresh lime juice
- lime food coloring
So to get started I lined a 9 x 9 square baking dish with parchment paper. You can also line it with foil if you prefer but parchment is easier to remove from the baked cookies.
Then I mixed together the ingredients for the base of the bars. It’s similar to a typical cookie base but with coconut and white chocolate chips in it.
Can I use something other than white chocolate chips?
You can use other types of chips if you prefer but then this isn’t going to be a copycat of the Starbucks Bars. But if you don’t care then you can use cinnamon chips or dark chocolate chips. Be careful that whatever type of chips you are using will pair well with both the lime and the coconut. In this case, white chocolate chips are the best match.
The batter looked a little thin so I was worried about how it would bake it but it baked fine in the oven. Just make sure to test it with a toothpick when you take it out of the oven because I wasn’t sure it was cooked all the way through but the bars were.
Once the bars have cooled it’s time to work on the lime buttercream frosting. I made a very simple buttercream with butter, powdered sugar, milk, and lime juice.
Can i substitute the lime juice?
Again, you can certainly substitute it for another citrus flavor but then these will not be Copycat Starbucks Cookies. Other flavors that would work here would be pineapple, lemon, strawberry, or orange.
Once the buttercream frosting came together I use a touch of neon green food coloring and mixed it in to give the frosting that bright lime green color. You don’t have to use food coloring but the color adds a nice pop to the cookie bars.
Frost the top of the bars with the lime buttercream. It may seem like a lot but use all of it because you want a thick layer of it.
Once the frosting is on you will heat white chocolate and drizzle it on the top. Then finish it off with a sprinkle of sweetened coconut flakes.
can I decorate the top differently?
You can really do whatever you want to the top of your bars. I like the look at the extra flavor from the white chocolate and coconut on top. You can also just dust powdered sugar on the top. Another pretty way to decorate is to sprinkle coconut then put small lime slices all over the top. Be creative and make them your own!
can you freeze coconut lime bars?
You sure can! Once they are decorated cut them and put them on a cookie sheet. Freeze for one hour. Place in an air tight container with parchment or waxed paper between the layers and freeze for up to 3 months. When ready to enjoy take out however many you need and thaw in the refrigerator overnight. You can also thaw on the counter top for 1-2 hours.
Once the bars are decorated let them sit for an hour so that the buttercream can begin to crust and the white chocolate hardens. Then cut them into 16 or 20 bars (depending on how big you want them.)
more copycat desserts:
- Crumbl Lemon Cookies
- Cinnabon Cinnamon Rolls
- Pineapple Dole Whip
- Cosmic Brownies
- Crumbl New York Cheesecake Cookies
These bars are amazing. The cookie base is soft and tastes like coconut and white chocolate. The frosting layer is sweet and tart from the lime. The white chocolate and coconut on top adds a bit of texture and flavor.
I took these to work and they were gone. Even my husband who isn’t a huge coconut fan thought that these cookies were fantastic.
So what are you waiting for? Grab some lime and coconut flakes and get baking!
For the Bars:
- 1/2 c. butter, softened
- 2/3 c. brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 1/4 c. all purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 c. shredded coconut
- 1/2 c. white chocolate chips
For the frosting:
- 1/2 c. butter
- 1 1/2 c. powdered sugar
- 1 Tablespoon milk
- 2 Tablespoons fresh lime juice
- lime food coloring
- 2 oz. white chocolate for drizzling
- Preheat the oven to 350 degrees.
- Line a 9 x 9 baking pan with parchment paper.
- Cream together the butter and brown sugar.
- Add in the egg and vanilla and mix until well combined.
- Add the flour, baking powder, salt, and shredded coconut. Mix until just combined.
- Fold in the white chocolate chips.
- Spread the batter into the prepared pan.
- Bake for 17-20 minutes or until a toothpick inserted into the center comes out clean.
- Remove from oven and cool completely.
- In a large bowl beat the butter with a mixer on medium high speed until smooth.
- Add in the powdered sugar, milk, and lime juice and beat for 2 minutes or until fluffy.
- Add lime green coloring and mix until you achieve the color you are looking for.
- Frost the cookie bars with all of the lime frosting.
- If desired melt the white chocolate, put in a zip top baggie, snip the end, and drizzle over top of the bars. Quickly sprinkle with extra shredded coconut.
- Allow the bars to sit for 15 minutes then cut into 16 bars and enjoy.
Recipe adapted from Lifestyle of a Foodie