Chocolate Chip Coconut Blondies

You can’t taste the coconut, but it adds good texture. You could put a drop of coconut extract if you wanted more coconut flavor. White chocolate chips would let more of the coconut shine through as well. These will appear undercooked, but let them cool completely and they’ll set up. Chill them about an hour if you’re in a hurry.

  • 2 sticks (1/2 pound) unsalted butter
  • 2 cups packed light brown sugar
  • 1 teaspoon pure vanilla extract
  • 2 large eggs
  • 1 1/2 cups whole wheat pastry flour
  • 3/4 teaspoon baking soda
  • scant teaspoon salt
  • 1 cup finely shredded unsweetened dried coconut
  • 1 cup semisweet chocolate chips
  • Preheat oven to 350. Butter a glass 9×13 baking dish. Melt butter and cool slightly. Whisk in vanilla and brown sugar. Whisk in eggs, one at a time until glossy and smooth. Combine dry ingredients up to salt. Stir into butter mixture. Stir in coconut. Spread batter evenly into baking dish. Sprinkle chocolate chips on top and swirl gently with a spoon until chocolate is just covered with batter. Bake 25 minutes, cool completely and cut into squares.

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