Tequila Lime Coconut Macaroon Bars, the title is a tongue twister but you won’t mind once you taste these refreshingly delicious bars. A little piece goes a long way but they keep easy and are very popular at summer picnics and family gatherings.

Here are your Tequila Lime Coconut Macaroon Bars. (alcohol evaporates during cooking)

These are a great dessert to bring to any sort of gathering. Tangy yet sweet and oh so delicious.

This recipe caught our eye when it started with “Tequila”..

Even the eggs were happy to meet Senor’ Cuervo

The description of the flavor is Margarita meets Pina Colada ( they get married and have babies. )

Now this recipe does call for a lot of sugar but I can handle that…

Tequila Lime Coconut Macaroon Bars

Name: Tequila Lime Coconut Macaroon Bars
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 1
Ingredients: 2 cups all purpose flour, divided; 2 cups sugar, divided; 1/2 cup cold butter, cut into pieces; 4 large eggs (they may even smile at you); 1 ½ cups sweetened flaked coconut; 1 teaspoon lime zest; 1/3 cup fresh lime juice; 3 tablespoons tequila; ½ teaspoon baking powder; ¼ teaspoon salt; Garnishes: powdered sugar, lime rind curls

A tasty delight for an easy dessert, great for gatherings as it makes a bunch.

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Ingredients

2 cups all purpose flour, divided
2 cups sugar, divided
1/2 cup cold butter, cut into pieces
4 large eggs (they may even smile at you)
1 ½ cups sweetened flaked coconut
1 teaspoon lime zest
1/3 cup fresh lime juice
3 tablespoons tequila
½ teaspoon baking powder
¼ teaspoon salt
Garnishes: powdered sugar, lime rind curls

Instructions

Preheat oven to 350 degrees. Line bottom and sides of a 13 x 9 inch pan with heavy duty aluminum foil or parchment paper, allow 2 inches to extend over sides; lightly grease foil.
Stir together 1 ¾ cup flour and ½ cup sugar. Cut in butter with a pastry blender or fork (or got the very easy route and use your trusty dusty Kitchenaid mixer)
Press evenly into prepared baking dish. Bake at 350 degrees for 20 to 23 minutes or until lightly browned.
Meanwhile, whisk eggs in a medium bowl until smooth; stir in coconut, next 3 ingredients and remaining 1 ½ cups sugar. Stir together baking powser, salt and remaining ¼ cup flour; whisk into egg mixture. (or use your KitchenAid Mixer) Pour over hot crust.
Bake at 350 degrees for 25 minutes or until filling is set. Let cool 1 hour on a wire rack. Lift from pan, using foil or parchment sides as handles. Remove foil or parchment, and cut into bars. Garnish with lime curls if desired.

Here is a link for making the lime rind curls. Shiska Blog

So turn on that oven and whip these babies up, it so worth heating up the house for a little bit.
It really is!

Now go have a party with Senor’ Cuervo…
your taste buds will thank me.

Tequila Lime Coconut Macaroon Bars