Tequila Lime Coconut Macaroon Bars Food

TEQUILA-LIME-COCONUT MACAROON BARS RECIPE - (4.2/5)

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.

PINEAPPLE MACAROON BARS

Steps:

• Preheat oven to 350 degrees.
• Stir together flour, brown sugar and salt; then cut in the butter - either with two knives or a pastry cutter. (Don't let the butter get too warm.).
• Once the flour/butter mixture gets crumbly, pour it into a 9" x 13" pan and press it inches.
• Bake for 15 minutes, then remove pan from oven and let it cool some.
• In the mean time, combine 1/2 cup sugar and cornstarch in a pot.
• Add pineapple and egg yolks and stir.
• Cook and stir over medium heat until the mixture gets thick and boils slightly.
• Remove from heat and spread on top of the baked crust.
• If you're a multi-tasker, you may be able to work on the coconut mixture in between stirs of the pineapple sauce. Otherwise, do it after.
• In a medium bowl, combine coconut, remaining 1/2 cup sugar, flour and salt.
• Add the egg whites, egg and vanilla extract. (You could substitute almond extract).
• Drop dallops of the coconut mixture and spread evenly over the pineapple mixture.
• Return pan to the oven and bake an additional 30 to 35 minutes, or until lightly browned on top of coconut.
• Cool in pan, then cut into bars. (I couldn't wait, and ended up burning my mouth on the pineapple mixture.).
• Store in a covered container.

MACAROON 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.

MACAROON BARS (LEES VERSION)

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.

MACAROON MADNESS BARS

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.

TEQUILA-LIME-COCONUT MACAROON BARS

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.