Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Coconut-Lime Bars 3.2 (82) Add your rating & review By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on October 31, 2018 Rate PRINT Share Close Photo: Romulo Yanes Prep Time: 20 mins Total Time: 1 hr Yield: 2 dozen Lime zest, shredded coconut, and macadamia nuts give these bar cookies a decidedly tropical bent. Wrapped and tied with a bow, they make excellent holiday gifts. Ingredients ½ cup (1 stick) unsalted butter, melted, plus more for baking pan ½ cup packed light-brown sugar 1 cup granulated sugar 3 large eggs 2 cups unbleached all-purpose flour (spooned and leveled) ½ teaspoon fine salt ½ cup chopped macadamia nuts 1 tablespoon finely grated lime zest ½ teaspoon pure vanilla extract 1 package (7 ounces) sweetened shredded coconut Directions Preheat oven to 375 degrees. Butter a 9-inch square baking pan; line with parchment, leaving a 2-inch overhang on two sides. Butter parchment. In a large bowl, whisk butter, brown sugar, and 1/3 cup granulated sugar. Add 1 egg; whisk until smooth. Stir in 1 cup flour, salt, nuts, and lime zest. Spread batter in pan. Bake until top is set and very light golden, 15 to 18 minutes. Meanwhile, in a medium bowl, whisk together 2/3 cup granulated sugar, 2 eggs, and vanilla. Reserve 1/2 cup coconut; stir remaining coconut and 1 cup flour into egg mixture. Gently spread over base; top with reserved coconut. Bake until golden and a toothpick inserted in center comes out with moist crumbs attached, 25 minutes. Let cool completely on a wire rack. Using parchment, lift cake from pan and cut into 24 bars. Cook's Notes Store cookies in an airtight container, up to 1 week. Originally appeared: Everyday Food, December 2011 Rate It PRINT