Key Lime Pie Macaroon Bars

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  • Level: Easy
  • Total: 1 hr 20 min (plus cooling and chilling)
  • Active: 30 min
  • Yield: about 30 macaroon bars
For these macaroon bars, we use sweetened condensed milk and fresh key lime juice to evoke the creamy punch of a traditional key lime pie. The macaroon mixture is baked over a buttery graham cracker base, and once cooled, cut into bite-sized squares. A dot of sweetened whipped cream and freshly grated lime zest is the perfect finisher.


For the Crust:

For the Filling and Topping:


  1. Make the crust: Preheat the oven to 325˚ F. Line an 8-inch square baking dish with foil; coat with cooking spray. Combine the graham cracker crumbs and granulated sugar in a bowl, then stir in the melted butter until the mixture is the consistency of wet sand. Press firmly and evenly into the bottom of the dish. Bake until light golden brown, 10 to 15 minutes. Let cool.
  2. Make the filling: Whisk together the condensed milk, Key lime juice, lime zest, vanilla and salt in a bowl until smooth. Stir in the coconut. Spread the coconut mixture over the cooled crust. Bake until golden around the edges, about 30 minutes. Let cool to room temperature, about 1 hour, then refrigerate until completely cooled, 3 to 4 hours. Cut into small squares.
  3. Make the topping: Combine the heavy cream and confectioners’ sugar in a medium bowl and beat with a mixer on medium-high speed or whisk by hand until stiff peaks form. Transfer to a pastry bag fitted with a star tip; pipe onto the macaroon bars. Top with lime zest. Refrigerate until ready to serve.

Cook’s Note

If you’re following kosher- for-Passover laws, check the label on your ingredients to be sure they are certified OU-P.