Tequila-Lime-Coconut Macaroon Bars

Posted in on the 17th March, 2013

Tequila-Lime-Coconut Macaroon BarsWhat can you do with tequila, lime, and coconut?  Sure, you can make piña colada out of them, but wouldn’t it be more fun if you turn them into cookies?

Now you can bring that summery cocktail into your home without the other members of the house judging you.  (Yields 3 dozen.)

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 for garnish


  1. Preheat oven to 350 degrees Fahrenheit.  Line bottom and sides of a 13-by-9 inch pan with heavy-duty foil, allowing two inches to extend over the sides.  Lightly grease the foiled pan with oil.
  2. In a medium bowl, stir together 1 3/4 cups flour and 1/2 cup sugar.  Add butter and mix them in a pastry blender or combine the ingredients using a fork until its texture is crumbly.
  3. Press the mixture onto the bottom of prepared pan.  Bake the crust for 20 to 23 minutes or until lightly browned.
  4. In another medium bowl, whisk eggs until smooth.  Add coconut, lime zest, lime juice, tequila, and the remaining 1 1/2 cup sugar.  Mix until well-blended.  In a small bowl, stir in baking powder, salt, and the remaining 1/4 cup flour.  Whisk the flour mixture into the egg mixture until well-mixed.  Pour the mixture over hot crust.
  5. Bake for 25 minutes or until filling is set.  Let cool on a wire rack for one hour.
  6. Using the extended foil on the sides of the pan, lift the whole bar from the pan.  Remove the foil, cut into bars, and garnish.



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