MACAROON MADNESS BARS
Easy to make with a shortbread crust and a butterscotch coconut filling these please kids and adults alike.
Provided by Steve P.
Categories Bar Cookie
Time 1h
Yield 64 Bars, 32 serving(s)
Number Of Ingredients 11
Steps:
- Prepare Crust: Preheat oven to 375°F.
- Grease 8x8-inch or 9x9-inch metal baking pan.
- Line pan with foil; grease foil.
- With fingertips, mix flour, brown sugar, and margarine or butter in prepared pan until soft dough forms.
- Press dough firmly onto bottom of pan.
- Bake Crust 15 to 20 minutes, until lightly browned.
- Meanwhile, prepare Pecan-Butterscotch Filling: In large bowl, with wire whisk or fork, beat eggs with brown sugar, flour, vanilla, and salt just until blended.
- Stir in pecans, coconut, and butterscotch chips.
- Pour filling over warm Crust.
- Bake 20 to 25 minutes, until lightly browned around the edges and filling is set.
- Cool completely in pan on wire rack.
- Cover and refrigerate at least 5 hours or overnight for easier cutting.
- When cold, transfer with foil to cutting board.
- Cut into 8 strips, then cut each strip crosswise into 8 squares.
Nutrition Facts : Calories 126.7, Fat 6.8, SaturatedFat 2.6, Cholesterol 11.6, Sodium 56.9, Carbohydrate 15.8, Fiber 0.6, Sugar 11.9, Protein 1.4
TEQUILA BARS
Steps:
- Preheat the oven to 350 degrees. Pulse the wafers and pine nuts in a food processor until well ground up. Add the butter and blend until evenly mixed. Set aside 1/4 cup of crumbs; press the rest evenly into a 9-by-13 baking pan. Bake until golden brown, 15 to 18 minutes. Cool.
- In a medium bowl, thoroughly whisk together the tequila, lime juice, egg yolks and condensed milk.
- In another medium bowl, beat the egg whites and sugar with an electric mixer until they hold soft peaks. Gently fold the egg whites into the tequila mixture. Spread the filling evenly over the crust and bake for 25 minutes; cool. Sprinkle the reserved crumbs on top. Chill in the fridge for 2 hours or overnight before cutting. Drizzle with agave nectar, if desired.
MACAROON BARS
Guests will never recognize the refrigerated crescent roll dough that goes into these almond-flavored bars. You can assemble these chewy coconut treats in no time. -Carolyn Kyzer, Alexander, Arkansas
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 3 dozen.
Number Of Ingredients 4
Steps:
- Sprinkle 1-1/2 cups coconut into a well-greased 13x9-in. baking pan. Combine milk and extract; drizzle half over the coconut. Unroll crescent dough into one long rectangle; seal seams and perforations. Place in pan. Drizzle with remaining milk mixture; sprinkle with remaining coconut. , Bake at 350° for 30-35 minutes or until golden brown. Cool completely on a wire rack before cutting. Store in the refrigerator.
Nutrition Facts : Calories 103 calories, Fat 5g fat (4g saturated fat), Cholesterol 4mg cholesterol, Sodium 85mg sodium, Carbohydrate 12g carbohydrate (9g sugars, Fiber 0 fiber), Protein 2g protein.
COCONUT MACAROON BARS
This is much simpler than trying to do individual macaroons and very tasty. I decided to try this recipe because I had lots of coconut and needed to make bars for a sale.
Provided by Myrna B.
Categories Bar Cookie
Time 35m
Yield 24 bars
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees F. Lightly grease 9-inch square pan.
- Stir together coconut, sugar, flour, and salt in large bowl. Add egg whites, whole egg, and almond extract; stir until well blended. Stir in chocolate pieces. Spread mixture into prepared pan, covering all chocolate pieces with coconut mixture. Bake 20 to 25 minutes or until lightly browned. Cover with foil; allow to stand at room temperature about 8 hours or overnight. Cut into bars.
- VARIATION: Omit chocolate pieces in batter. Immediately after removing pan from oven, place desired number of chocolate pieces on top, pressing down lightly. Cool completely. Cut into bars.
Nutrition Facts : Calories 113.8, Fat 5.7, SaturatedFat 4.8, Cholesterol 9.1, Sodium 73, Carbohydrate 14.9, Fiber 0.7, Sugar 13.2, Protein 1.4
COCONUT MACAROON BARS
Provided by Ila Walrath
Categories Food Processor Dessert Bake Coconut Bon Appétit Ohio
Yield Makes 24 bars
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Spray 13x9x2-inch metal baking pan with nonstick spray. Blend 1 1/4 cups flour, 1/3 cup sugar and 1/2 teaspoon salt in processor. Add diced butter and process, using on/off turns, until mixture resembles coarse meal. Add 1 egg yolk and cream; blend until dough comes together in clumps. Press dough evenly over bottom of prepared pan. Bake crust until pale golden, about 15 minutes. Transfer to rack. Maintain oven temperature.
- Beat 2 tablespoons flour, 1 cup sugar, 1/4 teaspoon salt, 3 eggs, melted butter and vanilla in medium bowl to blend. Beat in coconut. Pour filling over crust.
- Bake dessert until golden brown on top and set in center, about 25 minutes. Cool in pan. Cut around pan sides to loosen edges. Cut into 24 bars.
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 BARS
I saw this in the Food Network magazine. It's been sitting in my kitchen for weeks, waiting for the right time to make it. I'm submitting it here for ZWT5. It sounds delicious!
Provided by Chef PotPie
Categories Bar Cookie
Time 1h8m
Yield 16 bars, 16 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees. Pulse the wafers and pine nuts in a food processor until well ground up. Add the butter and blend until evenly mixed. Set aside 1/4 cup of crumbs; press the rest evenly into a 9-by-13 baking pan. Bake until golden brown, 15 to 18 minutes. Cool.
- In a medium bowl, thoroughly whisk together the tequila, lime juice, egg yolks and condensed milk.
- In another medium bowl, beat the egg whites and sugar with an electric mixer until they hold soft peaks. Gently fold the egg whites into the tequila mixture. Spread the filling evenly over the crust and bake for 25 minutes; cool. Sprinkle the reserved crumbs on top. Chill in the fridge for 2 hours or overnight before cutting. Drizzle with agave nectar, 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.
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