Recipe by FloridaNative
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.
Top Review by awalde
WOW, this is a keeper!
I love the lime, coconut and tequila combination. Not to sweet really!
Tomorrow my daughter will bring them in the school, but we had to keep some of them: they are too good!
Done for ZWT7
- 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
- 78.07 ml fresh lime juice
- 44.37 ml tequila
- 2.46 ml baking powder
- 1.23 ml salt
- powdered sugar, lime rind curls
Directions See How It's Made
- 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.