Tequila-Lime-Coconut Macaroon Bars
Food and Drink

Excerpted from The Official SEC Tailgating Cookbook by Southern Living

Tequila-Lime-Coconut Macaroon Bars

"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!"

Hands-on Time: 20 minutes Total Time: 2 hours, 5 minutes Makes: 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

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.