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.

Steps

Preheat oven to 350f 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.

Ingredients

all-purpose flour, sugar, butter, eggs, sweetened flaked coconut, lime zest, fresh lime juice, tequila, baking powder, salt, powdered sugar