Copycat Starbucks Coconut Lime Bars Recipe

With a chewy, zesty base and a creamy, sweet lime frosting, these Copycat Starbucks Coconut Lime Bars capture the bright tropical flavors of the original and make a perfect summertime dessert. This version is gluten-free and grain-free, featuring a coconut- and almond-based cookie layer topped with tangy cream cheese icing, shredded coconut, and fresh lime zest.

Inspired by the discontinued Starbucks Lime-Frosted Coconut Bar, this recipe recreates the same chewy texture and vibrant citrus frosting at home. The base is made with a blend of almond and coconut flours for a tender, slightly dense chew. The frosting combines cream cheese, butter, lime zest and juice, and powdered sugar to achieve a sweet but tangy finish. Chilling the assembled bars before slicing helps the frosting set and makes clean cuts.

Ingredients

• 3/4 cup coconut sugar
• Zest of two limes (about 1 tablespoon)
• 1/2 cup coconut oil, melted and cooled
• 1 large egg plus 1 egg yolk, room temperature
• 2 teaspoons pure vanilla extract
• 1 tablespoon fresh lime juice (about 1 lime)
• 2 cups almond flour, spooned and leveled
• 1/3 cup coconut flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon kosher salt
• 1/2 cup unsweetened shredded coconut flakes (plus additional for garnish)
• 2 oz cream cheese, room temperature
• 4 tablespoons unsalted butter, room temperature
• 1 teaspoon lime zest (for the frosting)
• 1 tablespoon fresh lime juice (for the frosting)
• 1 teaspoon pure vanilla extract (for the frosting)
• 1 1/2 cups powdered sugar, sifted
• 1/4 teaspoon kosher salt (for the frosting)

Recipe: Copycat Starbucks Coconut Lime Bars

Step 1 — Preheat and prepare

Preheat the oven to 350°F. Line an 8×8-inch baking pan with a parchment sling (parchment lining that extends on two opposite sides) and set aside. This will make it easy to lift the bars out after baking.

Step 2 — Infuse the sugar with lime

In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, combine the coconut sugar and the lime zest. Use your fingers to massage the zest into the sugar for about 30 seconds so the oils from the zest become aromatic and distribute through the sugar.

Step 3 — Make the cookie base

Add the melted, cooled coconut oil, the whole egg, and the egg yolk to the zested sugar. Mix on medium speed for about 1 minute until the mixture becomes silky and resembles a loose caramel. Add the vanilla extract and 1 tablespoon fresh lime juice, mixing briefly to combine.

Fold in the almond flour, coconut flour, baking powder, baking soda, and salt. Mix until just combined and a wet, sticky dough forms. Gently fold in 1/2 cup shredded coconut until evenly distributed. The dough will be moist and slightly tacky.

Step 4 — Bake the base

Transfer the dough to the prepared pan and use an offset spatula or the back of a spoon to press and spread it into an even layer. Bake for 20–22 minutes, until the edges are lightly golden and a cake tester inserted in the center comes out clean. Remove from the oven and cool completely in the pan; chilling briefly speeds the process and helps the frosting set later.

Step 5 — Prepare the frosting

In a medium bowl or the bowl of a stand mixer fitted with the whisk attachment, beat the cream cheese and butter on medium speed for about 1 minute until smooth and fluffy. Scrape down the bowl, then add 1 teaspoon lime zest, 1 tablespoon lime juice, 1 teaspoon vanilla extract, 1 1/2 cups sifted powdered sugar, and 1/4 teaspoon kosher salt. Beat on medium for 30–60 seconds until the frosting is smooth, creamy, and spreadable. Taste and adjust lime or sugar to preference.

Step 6 — Assemble and garnish

When the cookie base is completely cool, lift it from the pan using the parchment sling and place it on a cutting board. Spread the frosting evenly over the cooled base, making sure to reach the edges. Sprinkle additional unsweetened shredded coconut flakes and extra lime zest over the top to amplify the coconut-and-citrus flavor and add an attractive finish.

Step 7 — Chill and slice

Refrigerate the frosted bars for at least 30 minutes to let the frosting firm up. For clean slices, cut the chilled slab into quarters, then cut each quarter diagonally twice to yield 16 triangular bars. If you prefer smaller portions, cut each of the 16 pieces in half for 32 mini triangles—perfect for parties or bite-sized servings.

Storage and Serving

Store the bars in a single layer in an airtight container in the refrigerator for up to 5 days. They are delightful served chilled straight from the fridge as a refreshing summer treat. The slightly firmer texture from refrigeration contrasts nicely with the creamy frosting and chewy base.

Recipe FAQ

Nutrition (per bar)

• Calories: 259 kcal
• Carbohydrates: 23 g
• Protein: 4 g
• Fat: 18 g (Saturated fat: 9 g)
• Sugar: 17 g
• Fiber: 2 g

Nutrition information is automatically calculated and should be used as an approximation.

Notes

Serving note: Cutting into 16 triangles is recommended, but halving those yields 32 mini triangles that are perfect for sharing or entertaining. For best results, use room-temperature ingredients for the frosting and allow the baked base to cool completely before adding the icing.

Photography and styling credit: Eat Love Eats.