Tequila-Lime-Coconut Macaroon Bars
photo by Muffin Goddess
- Ready In:
- 1hr 10mins
- Ingredients:
- 11
- Yields:
-
3 dozen
- Serves:
- 36
ingredients
- 473.18 ml all-purpose flour, divided
- 473.18 ml sugar, divided
- 118.29 ml cold butter, cut into pieces
- 4 large eggs
- 354.88 ml sweetened flaked coconut
- 4.92 ml lime zest
- 78.78 ml fresh lime juice
- 44.37 ml tequila
- 2.46 ml baking powder
- 1.23 ml salt
-
GARNISHES
- powdered sugar, lime rind curls
directions
- Preheat oven to 350°F 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 350F for 20 to 23 minutes or until lightly browned.
- Meanwhile, whisk eggs in a medium bowl until smooth; whisk in coconut, lime zest and juice and tequila 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 350F 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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Reviews
-
Yum! Loved the crunchy crust on the bottom! The tequila taste is much more prominent when the bars are warm, but I think overall the bars are better the next day, once the flavors have melded a bit. This will definitely be going into my keeper file, thanks for posting! Made for the Emerald City Shakers for ZWT7
RECIPE SUBMITTED BY
kitty.rock
Orlando, Florida