Food & Cooking Recipes Drink Recipes Cocktail Recipes Coconut Margarita 3.5 (164) 1 Review By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on January 17, 2019 Print Share Share Tweet Pin Email Photo: Stephen Lewis Servings: 2 Snow-white coconutmargaritas -- rimmed withtoasted coconut -- are a tropicaltwist on the tequila classic. Ingredients 1 cup sweetened shredded coconut ½ teaspoon salt ½ cup freshly squeezed lime juice, plus 2 tablespoons for glasses (about 5 limes) ¾ cup Coco Lopez or cream of coconut ½ cup plus 2 tablespoons tequila ¼ cup Cointreau or other orange liqueur Directions 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. 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. Combine remaining ingredients with 1 cup ice in a blender; puree until smooth. Divide evenly between prepared glasses, and serve immediately. Print