Rating: 4.5 stars
9 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 2
  • 5 star values: 6

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

Recipe by Southern Living April 2011

Gallery

Jennifer Davick; Styling: Lydia DeGaris Pursell

Recipe Summary

hands-on:
20 mins
total:
2 hrs 5 mins
Yield:
Makes 3 dozen
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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