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.
Tequila-Lime-Coconut Macaroon Bars
These tangy-sweet bars are to-die-for. Think margarita meets piña colada in bar form.
More From Southern Living
Total: 2 Hours, 5 Minutes
- 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
- 1. 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.
- 2. 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.
- 3. Bake at 350° for 20 to 23 minutes or until lightly browned.
- 4. 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.
- 5. 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.
Only you will be able to view, print, and edit this note.Add Note