Best 2 Tequila Lime Coconut Macaroon Bars Recipes
Tequila, lime, and coconut come together in a harmonious blend of flavors in these delectable macaroon bars. Picture a chewy coconut macaroon base infused with the tangy zest of lime and a hint of tequila, all topped with a luscious layer of rich chocolate ganache. These bars are a delightful treat that will transport your taste buds to a tropical paradise.
In this article, we'll provide you with the recipes for both the macaroon base and the chocolate ganache, guiding you through each step of the process. We'll also share some tips and tricks to ensure your macaroon bars turn out perfectly. Whether you're a seasoned baker or a beginner looking to impress your friends and family, these tequila lime coconut macaroon bars are sure to be a hit. So, let's dive into the world of flavors and create this irresistible dessert together!
TEQUILA-LIME-COCONUT MACAROON BARS
From Southern Living magazine, April 2011. I've not tried this recipe, but it sounds really good. NOTE: This recipe has quite a bit of sugar in it, so for my family, I would personally experiment with it using Splenda to cut the sugar for a diabetic dessert. I would also use gluten-free AP flour.
Provided by kitty.rock
Categories Bar Cookie
Time 1h10m
Yield 3 dozen, 36 serving(s)
Number Of Ingredients 11
Steps:
- 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 350F for 20 to 23 minutes or until lightly browned.
- Meanwhile, whisk eggs in a medium bowl until smooth; whisk in coconut, lime zest and juice and tequila 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 350F 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 RECIPE - (4.2/5)
Provided by carmen-2
Number Of Ingredients 11
Steps:
- 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.
Tips:
- Use good quality shredded coconut. Freshly shredded coconut is best, but unsweetened store-bought shredded coconut will also work.
- Toast the coconut before using it. This will bring out its flavor and make it more fragrant.
- Don't overmix the batter. Overmixing will make the bars tough.
- Bake the bars until they are just set. Overbaking will make them dry and crumbly.
- Let the bars cool completely before cutting them. This will help them hold their shape.
Conclusion:
Tequila lime coconut macaroon bars are a delicious and easy-to-make treat. They are perfect for parties, potlucks, or just a snack. With their sweet, tangy, and coconutty flavors, these bars are sure to be a hit with everyone who tries them. So next time you're looking for a special dessert, give these tequila lime coconut macaroon bars a try. You won't be disappointed!
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