1/3 Photos of Tequila-Lime-Coconut Macaroon Bars
1 hr 10 mins
From Southern Living magazine, April 2011. I've not tried this recipe, but it sounds really good. NOTE: This recipe has quite a bit of sugar in it, so for my family, I would personally experiment with it using Splenda to cut the sugar for a diabetic dessert. I would also use gluten-free AP flour.
My Private Note
Units: US | Metric
- 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
- powdered sugar, lime rind curls
- 1Preheat 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.
- 2Stir 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.
- 3Bake at 350F for 20 to 23 minutes or until lightly browned.
- 4Meanwhile, 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.
- 5Bake 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,.
- 6Remove foil, and cut into bars,
- 7Garnish, if desired.
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Nutritional Facts for Tequila-Lime-Coconut Macaroon Bars
Serving Size: 1 (33 g)
Servings Per Recipe: 36
- Amount Per Serving
- % Daily Value
- Calories 118.8
- Calories from Fat 40
- Total Fat 4.5 g
- Saturated Fat 3.0 g
- Cholesterol 27.4 mg
- Sodium 62.0 mg
- Total Carbohydrate 18.5 g
- Dietary Fiber 0.3 g
- Sugars 12.8 g
- Protein 1.5 g
The following items or measurements are not included: