“Coconut Blondies”

I just love quick easy desserts whether for potlucks or because you have the taste for something sweet. This recipe for Coconut Blondies reminds me of a recipe my sister used to make years ago. Best thing is you can mix them up in one bowl, no mixer required. Dessert ready in under an hour and definitely a recipe for an impromptu sweet tooth while kid-friendly to boot. Have your junior bakers help you gather ingredients. They’ll love it.

I made these last week for coworkers at my job and they were in heaven. Coconut Blondies have a chewy texture, sweet but not over the top with a rich buttery taste. So next time you have a craving for a little something sweet, remember Coconut Blondies. Check out my other variations, Macadamia Nut Blondies and Pecan Espresso Blondies. Have fun with this recipe and let me know what variations you have come up with.

Coconut Blondies



Coconut Blondies

2 sticks butter (1 cup), melted

2 cups packed dark brown sugar

2 large eggs

1 1/2 t. vanilla extract

1/2 t. almond extract

1/4 t. salt

2 cups all-purpose flour

1 cup flaked coconut

Heat oven to 350 degrees. Spray a 13×9 baking pan with non-stick cooking spray and line pan with parchment paper. Set aside.

In a large mixing bowl, stir melted butter and brown sugar until blended. Add eggs, vanilla, almond extract, and salt, stirring vigorously until smooth and well combined.

Stir in flour, stirring until no streaks of flour remain. Add coconut, mixing well.

Spread the batter evenly into prepared lined pan. Bake for 20 to 25 minutes until toothpick inserted in the middle comes out clean. Cool in pan; remove and cut into squares.

Store Blondies in an air tight container at room temperature for up to three days or refrigerate up to one week. Blondies may be frozen up to three months.

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Michelle Heyden Written by: