"Tequila Lime Coconut Macaroon Bars are a great dessert to serve on any occasion. Tangy yet sweet and delicious. No need to worry about the Tequila – it evaporates during cooking!"
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
3 tablespoons tequila
1 teaspoon lime zest
1/3 cup fresh lime juice
1/2 teaspoon baking powder
1/4 teaspoon salt
Garnishes: powdered sugar, lime rind curls
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 350°F 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°F for 25 minutes or until filling is set. Cool on a wire rack 1 hour. Lift from pan, using foil sides as handles. Remove foil and cut into bars.