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two sugar cookie bars stacked on top of each other with white frosting and a lime wedge

Coconut Lime Sugar Cookie Bars with Frosting

Coconut Lime Sugar Cookies are so much easier than making "normal" sugar cookie bars! The cookies are soft, moist, and chewy.
The frosting...oh my gosh! It's AMAZING! It's coconut frosting with a hint of fresh lime for extra zest! I can't even tell you how delish it is!
Course Cookies, Dessert, Dessert
Cuisine American
Prep Time 25 minutes
Cook Time 13 minutes
Total Time 38 minutes
Servings 15 Bars
Calories 387kcal
Author Amy


For the Coconut Lime Cookies

  • 3/4 cup butter 1 1/2 sticks, room temperature
  • 3/4 cup granulated sugar
  • 1/4 cup powdered sugar
  • 2 egg
  • 1 Tbsp lime juice
  • zest of one lime
  • 1 tsp coconut extract
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 2 1/4 cups all purpose flour

To make Coconut Lime Frosting

  • 1/2 cup butter
  • 4 cups powdered sugar
  • 2 Tbsp lime juice
  • zest of one lime
  • 1/2 tsp coconut extract
  • 2 Tbsp coconut creamer can use heavy cream instead
  • dash Kosher salt


How to Make Coconut Lime Sugar Cookies

  • Preheat oven to 350 degrees. Prepare a 9x13 inch pan by lining with aluminum foil and spraying with nonsticking baking spray.
  • Cream both sugars (powdered and granulated) and butter together until light and fluffy, about 2 minutes.
  • Add egg, coconut extract, lime juice, and lime zest. Beat again for one minute.
  • Add baking powder and salt and mix just until incorporated.
  • Add flour and mix just until combined.
  • Spread the cookie dough in prepared baking pan.
  • Bake for 11-12 minutes. Don't overbake! Let cool completely before frosting.

How to Make Coconut Lime Frosting

  • Beat butter until it's light and fluffy. Probably about 3 minutes.
  • Add powdered sugar, coconut creamer (start with a Tablespoon and add more as needed), coconut extract, lime juice, and lime zest (oh and a dash of salt if you want it) to the butter. Beat until light and fluffy.
  • If the frosting is too runny add more powdered sugar. If it's too thick, add a little more coconut creamer.


BUTTER: For both the cookies and the frosting you'll want to use real butter. I like salted, but unsalted is completely fine. The butter should be room temperature, but not too soft. When you poke the butter your finger shouldn't easily indent into the butter.
  1. Let butter sit at room temperature for about 30 minutes. 
  2. To make it faster, cut butter into small cubes (about 1/4 inch and let it sit at room temperature.
  3. Microwave butter on the defrost setting for about 10 seconds. Check to see if it's room temperature. Continue defrosting in 5-10 second intervals until it's room temperature.
HOW TO STORE COOKIES: Store cookies in the refrigerator in an airtight container, or cover the pan with plastic wrap.
HOW LONG WILL COOKIES LAST: They're last up to three days in the fridge.


Calories: 387kcal | Carbohydrates: 59g | Protein: 3g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 62mg | Sodium: 255mg | Potassium: 31mg | Fiber: 1g | Sugar: 44g | Vitamin A: 504IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 1mg