Tequila-Lime-Coconut Macaroon Bars from Southern Living Magazine, April 2011

Now that you've read that title, you already know everything that's in these bars so there's not much need for me to go any further with it, is there. Titles like that just make me smile.

Surprisingly, this is not the type of bar cookie you can throw together in order to serve within an hour. I was going to try to make them yesterday, but then I saw that the total time is over two hours. Not only did I not have time, but with it taking that long I knew I would need to make them while Hubby and Dudette were out of the house. They're not very good at patience when it comes to waiting for sweet treats to cool (this takes an hour or so).

There are three things I love about this recipe. The first is tequila. I can't drink the stuff straight because it gives me a very, very bad headache. But, I do enjoy the flavor when it's mixed in drinks or food. Second, lime. Tequila and lime were made to be together, but even if the tequila was taken away, lime rules. Finally, I used one bowl. Anything that cuts down on clean-up gets high marks in my book.

I have to drag out my soapbox for a moment because I do have one issue with the first set of instructions. The magazine asks that aluminum foil be laid on the bottom of the pan with the ends overhanging. This is done to make it easier to pull the bars out of the pan. The foil needs to be greased before adding the crust and filling.

Once you're done and you've removed the dessert bars to a plate, there are two things you can do with that piece of foil. The first is to recycle it. But, in order to be able for it to be reused, all fat must be removed from it first and, since you sprayed it so the bars would lift off easily, you'll need to wash the foil with soap and water before you put it in the recycling bin. Do you do that?

The second option is to wad the foil up and throw it away, where it will be whisked off by the garbage truck to be dumped in the nearest landfill, where it will sit for 400 years or so. Dudette's grandchildren will not thank you for that.

Instead of both of those things, I suggest foregoing the foil and just cutting the bars in the pan and then lifting them out with a spatula. This whole bit with using foil or parchment paper to lift desserts out whole is a new trend that's kind of funny to me. I don't know when or why it started. Food bloggers wanting that perfect picture maybe?

To make this, start with the crust, which is simply flour, sugar and butter, mixed to crumb consistency, pressed into the pan and baked until light brown (about 20 minutes). The filling is a combination of eggs, lots of sugar, lime juice and zest, coconut, tequila, baking powder and salt (no, you don't put the salt around the rim of the baking dish, silly).

The bars cook for another 20 minutes (there goes the first hour) until the filling is set and then is removed to a cooling rack where it sits for an hour (poof, the second hour). At this point a chair and whip may be needed to keep hungry Hubbies away.

As for the taste, the flavor of the tequila is totally lost, which is a bummer for adults, but a plus if there are Dudettes in the house. The lime and coconut come through clearly, but the bars are very, very sweet. I put the powdered sugar on top simply because without it the top crust is a bit of a sickly gray green color and needed to be hidden. Plus, powdered sugar is a recommended garnish. But, that just adds more sweetness to an already sweet dessert. I will definitely make these again but next time I'll add more lime juice and a little less sugar. Then, I bet they'll be puckery perfect. Well, not so much puckery, but not as sweet either. As an alternative opinion; Hubby says that he doesn't think they're too sweet. He says they're very good.

Tequila-Lime-Coconut Macaroon Bars
from Southern Living Magazine

2 cups all-purpose flour, divided
2 cups sugar, divided
1/2 cup cold butter, cut into pieces
4 large eggs
1 1/2 cups sweetened flaked coconut
1 teaspoon lime zest
1/3 cup fresh lime juice
3 tablespoons tequila
1/2 teaspoon baking powder
1/4 teaspoon salt
Garnishes: powdered sugar, lime rind curls

Preheat oven to 350°. Line bottom and sides of a 13- x 9-inch pan with aluminum foil, allowing some to extend over sides; lightly grease foil. Or, don't and just cut the bars in the pan.

Mix 1 3/4 cups flour and 1/2 cup sugar in a medium bowl. Cut in butter with a pastry blender ,fork or fingers until crumbly. Press mixture onto bottom of pan.

Bake for 20 to 23 minutes or until lightly browned.

While the crust is baking, whisk eggs in the same bowl until smooth. whisk in coconut, lime zest and juice and tequila. Add 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.