Tequila-Lime-Coconut Macaroon Bars

Photo by Martha H.
Adapted from myrecipes.com

PREP TIME

--

minutes

TOTAL TIME

125

minutes

SERVINGS

3

dozen

PREP TIME

--

minutes

TOTAL TIME

125

minutes

SERVINGS

3

servings

Adapted from myrecipes.com

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

Directions

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. 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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