Tequila-Lime-Coconut Macaroon Bars

Photo: Jennifer Davick; Styling: Lydia DeGaris Pursell

These tangy-sweet bars are to-die-for. Think margarita meets piña colada in bar form.

Yield: Makes 3 dozen
Total:
Recipe from Southern Living

More From Southern Living

Recipe Time

Hands On: 20 Minutes
Total: 2 Hours, 5 Minutes


Ingredients

  • 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

Preparation

  1. 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. 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. 3. Bake at 350° for 20 to 23 minutes or until lightly browned.
  4. 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. 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.
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