Best 2 Coconut Tequila Recipes
In the realm of culinary delights, the fusion of coconut and tequila presents a tantalizing adventure for the taste buds. Both ingredients, steeped in their own unique histories and flavors, offer a harmonious blend that promises a captivating culinary experience. Coconut, with its tropical essence and creamy texture, imparts a sweet and nutty richness, while tequila, a spirit born from the heart of Mexico, brings a vibrant and distinctive kick. As you embark on this culinary journey, let us guide you through the magical world of coconut tequila recipes, unveiling delectable concoctions that will leave you spellbound.
Check out the recipes below so you can choose the best recipe for yourself!
TEQUILA-LIME-COCONUT MACAROON BARS
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.
Provided by kitty.rock
Categories Bar Cookie
Time 1h10m
Yield 3 dozen, 36 serving(s)
Number Of Ingredients 11
Steps:
- 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.
TEQUILA-LIME-COCONUT MACAROON BARS RECIPE - (4.2/5)
Provided by carmen-2
Number Of Ingredients 11
Steps:
- 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.
Tips:
- Choose the right tequila: For the best flavor, use a reposado or añejo tequila. These tequilas have been aged for a longer period of time, which gives them a smoother, more complex flavor.
- Use fresh coconut cream: Fresh coconut cream is essential for a creamy, delicious margarita. You can find it in the refrigerated section of most grocery stores.
- Don't skimp on the lime juice: Lime juice is key to the margarita's signature flavor. Use freshly squeezed lime juice for the best results.
- Sweeten to taste: The amount of sweetener you add to your margarita is a matter of personal preference. Start with a small amount and add more until you reach the desired sweetness.
- Garnish with a lime wedge and a sprinkle of salt: This classic garnish adds a touch of flavor and visual appeal to your margarita.
Conclusion:
The coconut tequila margarita is a refreshing, tropical twist on the classic margarita. With its creamy texture, sweet and tangy flavor, and festive presentation, this drink is sure to be a hit at your next party. So next time you're looking for a delicious and easy-to-make cocktail, give the coconut tequila margarita a try!
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