Tequila-Lime-Coconut Macaroon Bars

Think Margarita meets Pina Colada. In bar form. For this pregnant lady, that's about as close to those sweet frozen cocktails as I'm going to get for another 6 weeks.

I ran across this recipe in last month's Southern Living magazine. We had a bunch of family and friends in town several weeks ago and I knew this would be a perfect treat in the hot weather.

Though a little time consuming, these bars are easy to make and well worth the extra effort and time.  They are absolutely delicious and were a huge hit with all of our guests. Coconut, lime and tequila are always a great combination and it's one that does not disappoint with this recipe. 

The bars are just sweet enough and the lime juice and zest really keep them bright and light.  In other words - they are addicting (you've been warned!).

I followed the directions for the recipe exactly.  I did garnish the bars with powdered sugar as suggested, but omitted the lime rind curls for lack of time (though I'm sure they'd be a lovely touch).

Tequila-Lime-Coconut Macaroon Bars

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

Garnishes: powdered sugar, lime rind curls

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.