Tequila Lime Coconut Macaroon Bars
Bright, tropical flavors meet indulgent sweetness in these Tequila Lime Coconut Macaroon Bars—a dessert that’s perfect for adventurous palates and summer gatherings alike. Featuring a buttery, crumbly crust as the base, these bars are layered with a luscious coconut filling infused with zesty lime and a splash of tequila for a bold, citrusy kick. The shredded sweetened coconut creates a chewy, golden topping, while a drizzle of lime zest adds a pop of color and flavor. With just 15 minutes of prep time and easy-to-follow directions, these bars are as simple to make as they are irresistible. Serve them chilled for a refreshing treat that balances tangy, tropical, and sweet in every bite, and don't forget the optional powdered sugar dusting for an elegant finish. Perfect for sharing—or not!
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Recipe Information
Ingredients
- 0.5 cup unsalted butter
- 0.75 cup granulated sugar
- 1.5 cup all-purpose flour
- 0.25 teaspoon salt
- 14 ounces sweetened condensed milk
- 2 tablespoons tequila
- 3 tablespoons lime juice
- 1 tablespoon lime zest
- 1 teaspoon vanilla extract
- 3 cups shredded sweetened coconut
- 0.25 cup powdered sugar (optional for topping)
Instructions
Preheat your oven to 350°F (175°C) and line an 8x8-inch baking dish with parchment paper, leaving an overhang for easy removal.
In a medium-sized mixing bowl, combine the melted butter, granulated sugar, flour, and salt. Stir until a crumbly dough forms.
Press the dough evenly into the bottom of the prepared baking pan to make the crust.
Bake the crust in the preheated oven for 10 minutes, or until it is lightly golden. Remove from the oven and set aside to cool slightly.
In a large mixing bowl, whisk together the sweetened condensed milk, tequila, lime juice, lime zest, and vanilla extract until smooth and well combined.
Stir in the shredded sweetened coconut until the mixture is evenly coated.
Pour the coconut mixture over the pre-baked crust, spreading it out evenly with a spatula.
Return the pan to the oven and bake for an additional 20 minutes, or until the top is golden brown and the edges are set.
Remove the pan from the oven and let it cool completely at room temperature, then refrigerate for at least 2 hours to set.
Once chilled, lift the bars out of the pan using the parchment paper overhang and transfer them to a cutting board.
Cut into 16 squares and, if desired, dust with powdered sugar before serving.
Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
304 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.3 g | 16% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 26 mg | 9% | |
| Sodium | 77 mg | 3% | |
| Total Carbohydrate | 43.9 g | 16% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 33.4 g | ||
| Protein | 3.8 g | 8% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 74 mg | 6% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 139 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
