Lime Coconut Squares (or Lemon Almond Squares) have a tasty shortbread base layered with lime or lemon curd and toasted coconut or almonds on top.
In keeping with the “wearing of the green” happening this Wednesday, I have something green for you to eat.
And it’s not lettuce for a change.
These simple fruit bars have a tasty shortbread base combined with a thin layer of lime curd and toasted coconut on top. They remind me of traditional lemon squares except they are thinner and easier to make. These cookies are the perfect little treat for a healthy diet based on moderation.
Not into lime?
If lime is not your thing, try substituting lemon curd, strawberry jelly or any other preserves for the lime curd. If you don’t get excited about coconut, try almonds, pistachios, pecans or powdered sugar (sprinkled on top after baked cookies are chilled). The results will be delicious!
One note of warning: These are FRAGILE–handle with care. DO make a sling to remove bars from the pan. They slice cleaner and taste best if chilled before eating.
How to line your pan with a paper sling for easy and clean removal of cookies:
Microwave Lemon Curd with Lime and Orange Versions
Use the blender and a microwave to make your own lemon, lime or orange curd.
Kay's Key Lime Pie Recipe (and How to Squeeze a Lime the Right Way!)
Ruth's Shortbread Cookies with Chocolate Toffee Bits
Ruth's Shortbread Cookies with Milk Chocolate Toffee Bits are simple shortbread cookies with dipped in chocolate and decorated with more toffee bits.
Coconut Shortbread Cookies
A crispy shortbread cookie for coconut lovers.
Shamrock Shortbread Cookies
Shamrock Shortbread Cookies are classic shortbread cookies cut into shamrock shapes and glazed with green icing. Use a Ziploc bag to roll out dough for easy clean-up.
Toffee Bars Made Easy
These layered bars have a shortbread base covered with melted chocolate chips and chopped pecans.
If you make this and enjoy the recipe, it would help me and others if you would return to this post and leave a rating (on the recipe card itself underneath the picture). Although always appreciated, no comment is required. Thanks so much! Paula
- 1/4 cup sweetened flaked or shaved coconut
- 1 cup all-purpose flour
- 1/4 cup powdered sugar
- 1/4 teaspoon salt
- 1/4 cup (1/2 stick) unsalted butter, melted
- 1 cup prepared lime or lemon curd (instructions for making your own in the microwave here. I HIGHLY recommend it for the freshest flavor. Homemade lime curd is yellow and will need a drop or two of green food coloring if desired.)
- Toast coconut (or nuts). If using flaked coconut, toast in the microwave as seen here. If using shaved coconut (my favorite), toast on cookie sheet in the oven at 350 degrees. I like to toast the whole bag and save the rest to eat as a snack--one tiny piece at a time.
- Whisk together flour, sugar, and salt. Pour melted butter over flour mixture and stir with a fork. Then use fingers to moisten all flour completely. Dough should begin to stick together.
- Press dough mixture into parchment or foil lined 8-inch pan. If using foil, spray with vegetable oil or use non-stick foil. You will be sorry if you skip this step as cookies are thin and difficult to remove from pan after baked. Making a sling as pictured enables easy removal.
- Bake crust for bars until golden brown, about 20 minutes.
- Remove from oven and spread curd (warmed first in the microwave to make it more spreadable) over crust. Sprinkle with toasted coconut or nuts.
- Return to oven and bake another 20 minutes until curd is bubbly. Let cool for 5 minutes and use sling to remove uncut cookies to cooling rack. Chill in refrigerator before cutting and serving.
116 calories per square based on 16 squares per recipe
- Reynolds Wrap Non-Stick Aluminum Foil (95 Square Foot Roll)
- Calphalon (BW3208) Classic Bakeware 8-Inch Square Nonstick Cake Pan
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Amount Per Serving:Calories: 142 Total Fat: 7g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 29mg Sodium: 80mg Carbohydrates: 19g Fiber: 1g Sugar: 11g Protein: 2g