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Tequila-Lime-Coconut Macaroon Bars


July 05, 2013

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Rate this recipe 4.1/5 (21 Votes)


  • 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


Servings 36
Adapted from


Step 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.

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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