Coconut Margarita

By kayjayjohnson

Ingredients

• 1/2 cup sweetened shredded coconut
• 1/2 teaspoon salt
• 1/4 cup freshly squeezed lime juice, plus 2 slices of lime (about 3 limes)
• 3/4 cup Coco Lopez or cream of coconut*
• 1/2 cup plus 2 tablespoons tequila

Details

Servings 2
Adapted from eatmakeread.com

Preparation

Step 1

Preheat oven to 350 degrees.

On a rimmed baking sheet, toss coconut with the salt. Spread on sheet; toast in oven, stirring frequently, until golden brown, 8 to 10 minutes. Let cool, then crush with your hands until crumbly.

Rub the rim of both glasses with a lime slice. Place coconut mixture on a rimmed plate. Dip rims of two cocktail glasses in coconut mixture, coating well.

Combine remaining ingredients with 1 cup ice in a blender; puree until smooth. Divide evenly between prepared glasses, and serve immediately.