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These bars are the perfect dessert to celebrate Cinco de Mayo! A buttery shortbread crust made with coconut with a filling of lime, orange juice and of course a little tequila! And topped off with more toasted coconut! These coconut margarita bars will make you a do a happy dance when you bite into them.
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Oh Happy almost Cinco De Mayo friends! If Eggnog is to Christmas, then Tequila is to Cinco de Mayo.
So when I started thinking of what kind of fun dessert I wanted to bring you all for this holiday- my brain no doubt went to margaritas. But it seemed like there were already some great blogs out there with a margarita bar dessert already, so I knew I wanted to bring something a little different to the table.
That’s when I thought of this coconut margarita I used to have all the time when I first moved to Boston. When I first moved to Boston this one friend brought me to this restaurant because I had to try the coconut margaritas. She said they were absolutely to die for and I had to try them. Oh man, she was so right. I still think of those coconut margaritas- might be time that I head back for one- I mean it would be the best way to celebrate right?
So that’s what inspired me to bring you these coconut margarita bars for you all.
I mean I feel like I should stop writing- drop the mic- and walk away. That picture kind of says it all doesn’t it?
These are like key lime bars to a whole new level friends.
First off the crust. Oh the crust. I used a classic graham cracker crust but added coconut to the party. I used this tasty little trick in these lemon bars before. This time, I made the whole crust right in the food processor. First pulse the graham crackers until they are fine crumb, then add in your sugar, butter, and coconut, and pulse for another 30 seconds or so until combined. Now take the mixture and press into an 8×8 pan. I like to use the bottom of the measuring cup to press the crumbs down. You will bake this crust for 10 minutes first, meanwhile…make your margarita. I mean your filling 😉
This filling couldn’t get easier. It starts with 4 egg yolks and a can of condensed milk. I love using condensed milk, it adds such flavor and creaminess. It works wonders in a brownie too.
Next comes the good stuff. A good margarita to me has three components- tequila, lime juice, and some sort of orange flavoring. So for these bars I decided to add fresh lime juice, tequila, and a little bit of fresh orange juice.
I added 1/2 cup of lime juice which was about the juice of 5 limes. Your limes might differ than mine- and may take 4 or 6 limes.
A little trick for you, roll the limes on your counter a few times before cutting them to make squeezing the juice out of them. You could also microwave the limes for about 10 seconds to make juicing them easier too.
Once you’ve stirred the filling all together, just simply pour this over the partially baked graham cracker crust and bake for additional 15 minutes.
Then its time to toast the coconut!
You have a few options for this. You can toast the coconut on the stovetop or in the oven on a cookie sheet. I toasted mine on the stovetop. I have toasted coconut both ways, but the stovetop offers more control of toasting it so as it doesn’t burn. You could also at the last few minutes of baking, sprinkle the coconut on top and broil the top for 1 minute to toast the coconut.
I baked these bars in an 8×8 pan, to make them nice and thick. I first baked them in a 9×9 pan, but wanted them a little thicker. You could definitely bake them in a 9×9, they will just be a little thinner .
These bars are quick and easy to throw together and what results in a tangy and sweet bar that would be a great way to celebrate Cinco De Mayo..or heck for any old Thursday!
If you like this recipe, then be sure to leave me a comment! I love hearing from you! And don’t forget to follow along on my baking adventures on:
To Make These Coconut Margarita Bars You Need:
- Square 8×8 baking pan
- Food Processor (or you can use a rolling pin by placing your graham crackers in a zip-loc bag and crushing them this way)
Coconut Margarita Bars
For the crust
- 1 package of graham crackers 9 sheets
- 6 tablespoons butter melted
- 1/3 cup granulated sugar
- 1 cup coconut
For the filling
- 4 egg yolks
- 14- ounce can of condensed milk
- 1/2 cup lime juice about 5 limes
- 1 Tablespoon tequila
- 1 Tablespoon orange juice
- 1 cup coconut toasted
- 1. Preheat your oven to 350 degrees Fahrenheit. Line a 8x8 baking pan with aluminum foil and spray with a cooking spray.
- 2. In a food processor, place your graham cracker sheets and pulse until finely ground. Add in your melted butter, sugar, and coconut. Pulse to combine. Press the graham cracker crumb mixture into the 8x8 pan and press down into an even layer. Bake in the preheated oven for 10 minutes.
- 3. In a mixing bowl, combine the filling ingredients. Whisk to combine. Pour over the graham cracker crust and bake for an additional 15 minutes until set.
- 4. To toast the coconut- toast in a saucepan, stirring to prevent burning, over medium heat for about 5 minutes or until brown.
- 5. Allow the bars to cool on a cooling rack and top with toasted coconut. Bars can be refrigerated for up to 2 days, the crust may soften slightly however.
* You could toast the coconut on a cookie sheet and bake for 5-10 minutes, or simply sprinkle the coconut over the bars and broil for 1-2 minutes.