Tequila Lime Coconut Macaroon Bars Recipes

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.

Steps:

• Boil potato until soft; drain and mash well. I know it seem a very small amount but it is all you need (promise). Cool this slightly.
• Gradually start to add and mix the icing sugar until it becomes very stiff and hard to mix any more. (You may need less or more than in ingredient list; it depends on the potato).
• It is ready when you can roll a ball of it in your hands and it is only slightly sticky.
• Have a grease proof or silicone sheet on your work surface (or dust with icing sugar).
• Cover your hand with icing sugar to prevent sticking.
• Take enough of the mixture to make a thin sausage about 2 or 3" in length.
• Place onto the paper. These may not always look staight; it does not matter.
• Continue until all the mixture has gone.
• Your first ones should now be set (be able to pick up, quite stiff).
• Next step is to have a bowl of the melted chocolate and a bowl of coconut ready (side by side is easiest for the dipping).
• Now take each piece and dip into chocolate and then roll in the coconut and place back onto the sheet to dry.
• Enjoy.
• Noone ever believes that this sweet is made with potato and tastes like heaven.
• I have used chopped nuts to cover, as a change from coconut, and this worked well.

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.

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.

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.

Steps:

• Finely shred or grate the coconut, and then toast it until brown it in the oven.
• With an electric mixer, beat the potato and then add the confectioners’ sugar; mix thoroughly.
• Add ¾ of the toasted coconut and mix thoroughly again.
• Shape into rectangles and coat with melted chocolate.
• While the chocolate is still in liquid form, sprinkle the remaining toasted coconut on top.
• Allow to cool thoroughly, cut into bars, and store in a tightly covered container at room temperature.

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.

Steps:

• In a food processor, combine the flour, confectioners' sugar, almonds and lemon zest; cover and process until nuts are finely chopped. Add butter; pulse just until mixture is crumbly. Press into a greased 13x9-in. baking pan. Bake at 350° for 20 minutes., Meanwhile, in a large bowl, whisk eggs, sugar, coconut, lemon juice, flour, lemon zest and baking powder; pour over the hot crust. Bake until light golden brown, 20-25 minutes. Cool on a wire rack. Dust with confectioners' sugar. Cut into squares.

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.