These tangy-sweet bars are to-die-for. Think margarita meets piña colada in bar form.
2 cups all-purpose flour, divided
2 cups sugar, divided
1/2 cup cold butter, cut into pieces
4 large eggs
1 1/2 cups sweetened flaked coconut
1 teaspoon lime zest
1/3 cup fresh lime juice
3 tablespoons tequila
1/2 teaspoon baking powder
1/4 teaspoon salt
Garnishes: powdered sugar, lime rind curls
How to Make It
Preheat oven to 350°. Line bottom and sides of a 13- x 9-inch pan with heavy-duty aluminum foil, allowing 2 inches to extend over sides; lightly grease foil.
Stir together 1 3/4 cups flour and 1/2 cup sugar. Cut in butter with a pastry blender or fork until crumbly. Press mixture onto bottom of prepared pan.
Bake at 350° for 20 to 23 minutes or until lightly browned.
Meanwhile, whisk eggs in a medium bowl until smooth; whisk in coconut, next 3 ingredients, and remaining 1 1/2 cups sugar. Stir together baking powder, salt, and remaining 1/4 cup flour; whisk into egg mixture. Pour over hot crust.
Bake at 350° for 25 minutes or until filling is set. Let cool 1 hour on a wire rack. Lift from pan, using foil sides as handles. Remove foil, and cut into bars. Garnish, if desired.
I made these for Super Bowl Sunday. They tasted really good, but I wish that the lime flavor was more noticeable. I even added a little extra lime juice. It's a good recipe, just not quite what I was expecting.
Yuck! The crust was good, but was way too thick for this type of desert. The coconut layer looked promising, but when it baked, it really flattened out, and didn't have anytaste. I had high hopes for this recipe, but it just didn't work out for me.
These were excellent. I followed the recipe exactly and they came out perfect. The crust was nice and crunchy and the filling was tangy and sweet. I took them to a picnic and they were a real hit. I kept them in the refrigerator over night and actually prefer them cold! I will make these again.
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