Tequila – Lime – Coconut – Macaroon Bars

Let me start by saying…

So over the weekend the hubby’s cousin had a joint bachelor/bachelorette party.  It said to bring a side dish, possibly even something Hawaiian-y… I stumbled across this recipe on Friday and thought, heck… it’s close enough.  So this is what we took.  Now it says Lime… just pretend my lemon is a lime :).  I forgot to pick up a Lime and had a lemon on hand.  Ambyr told  me she preferred the lemon anyway so score! 🙂

Ingredients:
2 cups 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 tsp lime zest
1/3 cup fresh lime juice
3 tbsp tequila
1/2 tsp baking powder
1/4 tsp salt
Garnishes, powdered sugar & lime rind curls

Directions
1.  Preheat the oven to 350 degrees.  Line bottom and sides of a 9×13 inch pan with heavy-duty aluminum foil, allowing 2 inches to extend over sides; lightly grease foil.

2.  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.

3.  Bake at 350 degrees for 20-23 minutes or until lightly browned.

4.  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.

5.  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 sides as handles.  Remove foil, and cut into bars.  Garnish, if desired.

Tequila – Lime – Coconut – Macaroon Bars
From Southern Living Magazine
Ingredients:
2 cups 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 tsp lime zest
1/3 cup fresh lime juice
3 tbsp tequila
1/2 tsp baking powder
1/4 tsp salt
Garnishes, powdered sugar & lime rind curls

Directions
1.  Preheat the oven to 350 degrees.  Line bottom and sides of a 9×13 inch pan with heavy-duty aluminum foil, allowing 2 inches to extend over sides; lightly grease foil.
2.  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.
3.  Bake at 350 degrees for 20-23 minutes or until lightly browned.
4.  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.
5.  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 sides as handles.  Remove foil, and cut into bars.  Garnish, if desired.