Best Starbucks Bars Copycat — Lime Frosted Coconut Bars You’ll Crave

If you’ve ever eyed the green-frosted treats at the cafe and thought, “I could totally make that,” you’re in luck — these Starbucks Bars copycats nail the tropical vibe with a buttery coconut base and a zingy lime buttercream. Ready to skip the drive-through and bake your own? Let’s get tropical.

Brief introduction to the recipe

This recipe recreates that addictive cafe bar: a soft, coconut-forward cookie bar topped with bright, lime-infused frosting. Think buttery crumbs, sweet shredded coconut, and a frosting that balances sugar with a clean citrus pop. It’s the perfect Lime Coconut Dessert for summer gatherings, but honestly — I eat them year-round.

Why you’ll love these bars

Why make this at home? Because they taste iconic, they’re affordable, and they’re surprisingly simple. These bars capture the exact flavor combo people go nuts for: lush coconut and tart lime. Plus, they’re forgiving — no fancy skills required. If you love copycat sweets, these deliver the same joy as the originals without the drive or the price tag. You will save money and get better portions.

The story behind the copycat

After dozens of requests to recreate the Starbucks lime coconut bars, I finally bought one and tasted it like a scientist. The texture was soft but slightly chewy, the frosting glossy and tangy. I tweaked the lime element to add more brightness (because yes, the original needed that extra pop) and dialed the coconut into the batter for more presence. The result? A bar that tastes like the shop version — but fresher and home-baked.

Ingredients breakdown — what each part does

Here’s a quick rundown of what you’ll use and why it matters.

For the coconut cookie bars

• Butter (softened): Gives a rich, tender base. Use real butter for real flavor.
• Brown sugar: Adds moisture and chew. Don’t swap it for all white sugar.
• Egg (room temp): Binds and adds structure.
• Vanilla & coconut extract: Vanilla deepens, coconut extract amplifies that island vibe.
• All-purpose flour & baking powder: Provide the structure and gentle rise.
• Shredded coconut (unsweetened): The star texture — use unsweetened for balance.
• White chocolate (chips or chopped): Melts into little pockets of creamy sweetness in the bar.

For the lime buttercream

• Butter (softened): The base of the frosting — don’t use margarine.
• Powdered sugar: Sweetens and stabilizes the icing.
• Lime juice & lime extract: Juice brings real acidity; extract boosts concentrated lime flavor.
• Milk (or a splash of lime juice): Adjusts consistency.
• Gel food coloring (optional): For that iconic green. Skip if you avoid dyes.

Pro tip: Use full-fat ingredients (butter, white chocolate) — it makes a huge difference in texture and flavor.

Step-by-step “How to Make It”

Follow these steps and you’ll end up with neat bars that slice clean and taste incredible.

1) Make the coconut cookie base

Preheat your oven and line an 8×8 baking pan with parchment. In a bowl, cream room-temp butter with brown sugar until light and fluffy. Add the egg, then stir in vanilla and coconut extract.

In a separate bowl, whisk together flour, baking powder, and salt. Fold the dry mix into the wet just until combined — don’t overwork it. Stir in shredded coconut and white chocolate pieces. Spread the dough evenly into the prepared pan and smooth the top.

Bake until the edges are golden and a toothpick comes out with a few moist crumbs (usually around 18–25 minutes, depending on your oven). Let the pan cool on a wire rack until the bars reach room temp.

2) Whip up the lime buttercream

In a mixing bowl, beat softened butter until creamy. Gradually add powdered sugar until smooth. Add lime juice, lime extract, and a splash of milk (or extra lime juice for more tang) and beat until fluffy. If you want that Starbucks-green look, add a drop or two of gel food coloring and mix to combine.

Tip: Taste as you go — you can add more lime juice for brightness, but don’t add so much that the frosting becomes too loose.

3) Frost, drizzle, and set

Spread the lime buttercream over the cooled bars using an offset spatula for a smooth finish. Sprinkle extra toasted coconut on top for texture and toastiness. For an optional finishing touch, drizzle melted white chocolate across the bars in thin lines.

Chill the pan briefly so the frosting firms up — about 20–30 minutes will do — then use a sharp knife to slice into neat squares. Wipe the knife between cuts for clean edges.

How to get that perfect lime buttercream

Want the frosting that pops without being overly sweet? Use a blend: fresh lime juice for acid + a little lime extract for the aromatic punch. Start with a tablespoon of juice and a 1/4 teaspoon of extract, then taste. If the frosting feels too sweet, add another teaspoon of juice. If it gets thin, add more powdered sugar a tablespoon at a time.

Bold tip: If you can’t find lime extract, substitute extra lime juice and reduce milk to keep the frosting thick.

Pro tips for perfect bars every time

• Room-temp butter & egg make the batter smooth and prevent lumps.
• Don’t overmix once you add flour — overworking creates dense bars.
• Toast your coconut for a deeper, nuttier flavor (5–7 minutes at 350°F, watch closely).
• Cool completely before frosting — warm bars will melt your frosting into a sad glaze.
• Use gel food colors if you need intense color without thinning the frosting.
• Chill before slicing for clean, tidy squares.

One more pro tip: if your frosting seems too sweet, a tiny pinch of salt can bring the lime forward.

Variations to try

Feel experimental? Try these riffs.

• Lime Sugar Cookie Bars: Swap half the shredded coconut for finely chopped lime sugar cookies folded into the batter for a textural twist.
• Key Lime Coconut Bars: Use key lime juice for a deeper, more floral lime profile — excellent if you want authentic Key lime vibes.
• Lime and Coconut Dessert Bars with a Shortbread Base: Replace the base with a buttery shortbread for a crisper mouthfeel.
• Coconut Lime Bars with Almond: Add slivered almonds to the topping for crunch.
• Lime in the Coconut Bars (extra tang): Fold lime zest into the batter for bursts of citrus.
• Lime Coconut Bar Cookies (drop-cookie version): Scoop the dough into cookie shapes and reduce bake time; finish with piped buttercream.

Best ways to serve and pairings

These bars play well with lots of drinks and desserts.

• Pair with iced coffee or a cold brew for a cafe-style trio.
• Serve alongside fresh berries to cut through the richness.
• Try them with a scoop of vanilla ice cream for a decadent dessert.
• For party platters, stack bars with alternating drizzles of dark chocolate and lime glaze.

Storage, freezing, and leftovers

Store bars in an airtight container in the fridge for up to 5–7 days. If you keep them at room temperature, they’ll be fine for 2–3 days as long as your kitchen isn’t too warm.

To freeze: slice bars first, flash-freeze on a sheet until firm, then pack in layers separated by parchment into a freezer-safe bag or container for up to 3 months. Thaw overnight in the fridge or for a few hours at room temp.

Quick note: Frosted bars freeze well if you flash-freeze individually; frosting may change texture slightly after thawing, but flavor stays excellent.

Frequently asked questions (short & helpful)

Why this is the best Starbucks-style lime bar (and why it lasts)

These bars hit three critical points: texture, flavor balance, and appearance. The base gives chew and coconut, the white chocolate pockets add creamy surprises, and the lime frosting cuts the sweetness with acidic lift. Plus, because you control the ingredients, you can tweak sugar, lime intensity, and coconut level to match your taste perfectly. IMO, homemade beats store-bought because you can make extra-lime without paying extra.

A few extra chef-level hacks

• Add a thin layer of key lime curd between the cooled bar and frosting for an ultra-lime punch.
• Pipe the frosting using a wide round tip for neat, bakery-style tops.
• For cleaner cuts, chill the pan 10–15 minutes before slicing and wipe your knife in hot water between cuts.

Final thoughts and wrap-up

If you miss the seasonal cafe bar or you just crave something bright and tropical, these lime-frosted coconut bars give you the best of both worlds. They’re a standout Lime Sugar Cookie Bars alternative when you want something with depth: coconut, white chocolate, and lime in perfect harmony. Make a batch for guests, a potluck, or selfish late-night snacking — they travel well and keep people coming back for one more bite.

Craving more? Try these bars alongside other copycat drinks or bar recipes to create a full at-home cafe spread. Want the printable recipe card, measurement conversions, or a version scaled to feed a crowd? I got you — tell me how many people and I’ll do the math.

Happy baking — and may your frosting always be perfectly tangy.

Follow me on Pinterest for daily new recipes.

Print

Starbucks Bars, Lime Coconut Dessert, Lime Sugar Cookie Bars, Lime And Coconut Dessert Bars, Lime Coconut Bar Baking, Coconut Lime Bars, Lime In The Coconut Bars, Key Lime Coconut Bars, Lime Coconut Bar Cookies