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Coconut Margarita

Snow-white coconut margaritas -- rimmed with toasted coconut -- are a tropical twist on the tequila classic.

  • Servings: 2
Coconut Margarita

Source: Martha Stewart Living, July 2003


  • 1 cup sweetened shredded coconut
  • 1/2 teaspoon salt
  • 1/2 cup freshly squeezed lime juice, plus 2 tablespoons for glasses (about 5 limes)
  • 3/4 cup Coco Lopez or cream of coconut
  • 1/2 cup plus 2 tablespoons tequila
  • 1/4 cup Cointreau or other orange liqueur


  1. Preheat oven to 350 degrees. On a rimmed baking sheet, toss coconut with the salt. Spread on sheet; toast in oven, stirring frequently, until golden brown, 8 to 10 minutes. Let cool, then crush with your hands until crumbly.

  2. Pour 2 tablespoons lime juice into a shallow dish. Place coconut mixture in another dish. Dip rims of two cocktail glasses in lime juice, then in coconut mixture, coating well.

  3. Combine remaining ingredients with 1 cup ice in a blender; puree until smooth. Divide evenly between prepared glasses, and serve immediately.

Reviews (1)

  • fefer 20 Jul, 2012

    This "refreshing summer cocktail" recipe begins with preheating the oven, so I almost dismissed it! I'm so glad I didn't!!! This is exactly what I was looking for and I want to share it with everyone! I did replace the lime juice with Roses lime Juice +lemon juice because it's what I had. This is a perfect summer drink if you don't just want the same old beverage.

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