Coconut Margarita Bars
These bars have a coconut graham cracker crust, with a tequila lime filling, and sprinkled with toasted coconut!
Servings: 9 bars
Calories: 340kcal
Ingredients
For the crust
- 1 package of graham crackers 9 sheets
- 6 tablespoons unsalted 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
Instructions
- 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.
Notes
* You could bake these in a 9x9 pan, you will just have slightly thinner bars
* 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.
* 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.
Nutrition
Calories: 340kcal | Carbohydrates: 37g | Protein: 6g | Fat: 20g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 122mg | Sodium: 75mg | Potassium: 260mg | Fiber: 2g | Sugar: 33g | Vitamin A: 477IU | Vitamin C: 7mg | Calcium: 144mg | Iron: 1mg