Best 2 Tequila Lime Coconut Macaroon Bars Recipes
For those times when your dessert cravings point towards something exotic and tropical, tequila lime coconut macaroon bars are the answer. These bars manage to blend in the delightful tastes of coconut, lime, and tequila, and give us a dessert that is rich and decadent but light and refreshing all at once. Here's a recipe that will help you make these delicious treats in the comfort of your own home.
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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:
- Use fresh coconut for a more intense flavor.
- Toast the coconut before using it to enhance the flavor even more.
- If you don't have coconut extract, you can use vanilla extract instead.
- Be sure to chill the macaroons before serving so they can set properly.
- Store the macaroons in an airtight container in the refrigerator for up to 3 days.
Conclusion:
These Tequila Lime Coconut Macaroon Bars are a delicious and easy-to-make dessert that is perfect for any occasion. They are made with a simple combination of coconut, tequila, lime, and sweetened condensed milk, and they are then baked until golden brown. The result is a chewy, flavorful bar that is sure to please everyone. Serve these bars chilled for a refreshing summer treat, or enjoy them warm for a cozy winter dessert.
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