© 2026 Remixipe

TūmataitingaNgā TurePātai AuauWhakapā
Remixipe
Tūhura Rauemi
Takiuru
← Back to kitchen log
Chef's Pass #1Mar 1, 2026

Initial recipe

Remixipe

Coconut Lime Bars with Macadamia Shortbread

Tangy lime custard on buttery macadamia crust, topped with toasted coconut.

Whakarite: 20 minsTunu: 45 minsTapeke: 1h 5minWāhanga: 16Waenga
tropicalmake-aheadcitruscrowd-pleaserdessertsvegetariansweetsour

Ingredients

Crust

1 cupall-purpose flour
1/2 cupmacadamia nuts(finely chopped)
1/4 cuppowdered sugar
1/4 tspsalt
1/2 cupunsalted butter(melted)

Filling

4large eggs
1 1/4 cupsgranulated sugar
1/3 cupall-purpose flour
2/3 cupfresh lime juice
2 tbsplime zest
1/4 cupcoconut milk

Topping

1/2 cupshredded coconut(unsweetened)

Method

  1. Preheat oven to 350°F and line an 8x8 inch pan with parchment paper.
  2. Mix flour, chopped macadamias, powdered sugar, and salt. Stir in melted butter until combined.
  3. Press mixture firmly into bottom of prepared pan.
  4. Bake for 18-20 minutes until lightly golden. Leave oven on.
  5. While crust bakes, whisk eggs and sugar together. Add flour and whisk until smooth.
  6. Stir in lime juice, lime zest, and coconut milk.
  7. Pour filling over hot crust and bake for 22-25 minutes until set but still slightly jiggly in center.
  8. Cool completely at room temperature, then refrigerate for at least 2 hours.
  9. Toast shredded coconut in a dry pan over medium heat until golden, stirring constantly, about 3-4 minutes.
  10. Sprinkle toasted coconut over bars before cutting into squares.