This recipe for Lime Frosted Coconut Bars has been one of those kitchen discoveries that turned into a family favorite almost overnight. I first recreated this combination during a weekend when I wanted to replicate a bright, tropical bar I had enjoyed at a coffee shop. The first bite confirmed it was worth keeping the recipe on repeat. The base is chewy and tender thanks to rolled oats and butter, while shredded coconut and white chocolate chips add sweet texture. The lime cream cheese frosting lifts everything with a tangy brightness that cuts the sweetness in the most satisfying way.

These bars are perfect for summer picnics and also for a midwinter day when you want something to brighten the kitchen. The texture is soft and slightly chewy, not cakey, which makes every piece feel indulgent yet homey. I love that the bar can be made ahead, chilled briefly to set the frosting, and then cut into neat squares that travel well to potlucks. Each element is simple on its own, but together they create a balanced dessert that keeps getting requested by friends and family.

Ingredients

• Unsalted butter 1/2 cup. Use room temperature butter for easy creaming and even mixing. European style butter will give a slightly richer flavor but standard unsalted is perfect.
• Brown sugar 1/2 cup packed. Light brown sugar adds moisture and a subtle molasses note that pairs beautifully with coconut.
• Egg 1 large. Brings structure and tenderness to the base. Room temperature eggs incorporate more smoothly.
• Rolled oats 1/2 cup. Old fashioned rolled oats provide chew and body. If you prefer a finer crumb, pulse briefly in a blender but do not make oat flour.
• All purpose flour 1 cup. Measure by spooning into the cup and leveling for an accurate texture. A small amount of extra flour can make the bars drier.
• Baking powder 1/2 teaspoon and salt 1/4 teaspoon. Small leavening keeps the bars tender without making them cake like.
• Shredded coconut 2/3 cup. Sweetened shredded coconut works well for a more pronounced coconut flavor. Unsweetened works if you prefer less sweetness.
• Mini white chocolate chips 1/3 cup. Mini chips distribute evenly. You can use chopped white chocolate if you prefer melt in pockets.

Instructions

Prepare the pan and oven: Preheat the oven to 350 degrees Fahrenheit. Line an 8 by 8 inch baking pan with parchment paper leaving an overhang to lift the bars out later. Lightly spray the parchment with nonstick spray so the batter releases cleanly. Cream butter and sugar: Using a hand mixer or stand mixer, beat 1/2 cup room temperature unsalted butter with 1/2 cup packed brown sugar for about one minute until creamy. Scrape down the bowl to ensure even texture and avoid over mixing which can make the base dense. Add the egg: Beat in 1 large room temperature egg until fully incorporated. This step helps bind the oat and flour mixture and gives the base a tender chew. Mix dry ingredients: Fold in 1/2 cup rolled oats, 1 cup all purpose flour, 1/2 teaspoon baking powder, 1/4 teaspoon salt, and 2/3 cup shredded coconut. Mix until combined and the mixture comes together but is not overworked. Stir in 1/3 cup mini white chocolate chips last so they remain evenly distributed. Press and bake: Press the batter evenly into the prepared pan using the back of a spatula to smooth the top. Bake for about 30 minutes until the top is golden and the edges are set. The center should feel slightly firm and your finger should not leave a dent. Cool completely: Remove from oven and let cool in the pan until completely cooled to room temperature. Cooling fully prevents the frosting from sliding and makes slicing cleaner. Make the lime frosting: Beat together 1/4 cup cream cheese and 2 tablespoons unsalted butter for two minutes until smooth. Add 1 1/2 cups powdered sugar, 1 tablespoon lime zest, 1 tablespoon fresh lime juice, and one drop green food coloring. Mix until soft and spreadable. If it is too stiff add a teaspoon of milk. Frost and decorate: Spread the frosting evenly over the cooled bars. Refrigerate briefly to set. Melt 1/4 cup white chocolate chips and drizzle over the frosting using a spoon or piping bag. Sprinkle 3 tablespoons shredded coconut on top then chill until the chocolate is set. Slice and serve: Use the parchment overhang to lift the slab from the pan. Slice into 9 squares using a sharp knife that has been warmed under hot water and dried between cuts for clean edges. Let pieces sit at room temperature for 10 minutes before serving for a softer bite.

Storage Tips

Store unfrosted bars or whole uncut slab wrapped tightly in plastic wrap and then foil in the refrigerator for up to four days. For freezing separate into single layers with parchment between pieces and place in an airtight container. Thaw overnight in the refrigerator and then bring to room temperature for about ten minutes before serving. If you want to freeze portions for longer storage freeze the unfrosted bar and add the lime frosting after thawing for the freshest texture.

Ingredient Substitutions

If you need to swap ingredients there are several straightforward options. Replace white chocolate with milk chocolate for a different sweetness profile. Use unsweetened coconut with an additional two tablespoons brown sugar if you prefer less sweetness. For a gluten free version use a certified gluten free flour blend and gluten free oats. For dairy free swap cream cheese and butter in the frosting for coconut cream cheese and a plant based spread, though the flavor will be less tangy.

Serving Suggestions

Serve bars slightly chilled or at room temperature alongside coffee or a bright iced tea. Garnish with a thin slice of lime or extra lime zest for presentation. These are ideal for brunch buffets, picnic boxes or dessert plates paired with fresh berries. For a party arrange small squares on parchment lined platters and label them to highlight the tropical notes.

Cultural Background

Coconut sweets have deep roots in tropical and subtropical cuisines where coconut is abundant. The combination of coconut and lime is common in many coastal culinary traditions. This particular style of bar borrows the coffee shop tradition of compact, portable sweets that pair well with espresso. The lime frosting gives a nod to citrus forward desserts popular in American coastal baking.

Seasonal Adaptations

In summer increase the lime zest and add a teaspoon of lime curd folded into the frosting for extra brightness. In fall swap the lime for orange and add a pinch of cinnamon to the base for cozy notes. For winter entertain a peppermint twist by adding a small amount of peppermint extract to the frosting and using white chocolate with crushed candy cane on top for visual contrast.

Meal Prep Tips

Make the base a day ahead and store wrapped in the refrigerator. Prepare the frosting the day you plan to serve for the freshest citrus flavor and spread it onto the cooled slab before slicing. Use airtight containers with parchment separators to pack individual portions for lunches. For large batches bake in multiple pans and freeze unfrosted slabs, then frost after thawing to keep the lime flavor bright.

These bars are one of those recipes that reward a little planning. The balance of sweet coconut, pockets of white chocolate and the bright lime frosting make them more than the sum of their parts. I hope they become a new favorite in your home.