COCONUT BLONDIES
These are awesome. I can't wait to try the chocolate chip version. From "The All New Good Housekeeping Cookbook"
Provided by SharleneW
Categories Bar Cookie
Time 40m
Yield 24 brownies
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Grease 13 x 9-inch baking pan.
- In small bowl, combine flour, baking powder and salt.
- In saucepan, melt butter over low heat.
- Remove from heat.
- Stir in brown sugar and vanilla; add eggs, stirring until well blended.
- Stir in flour mixture into sugar mixture just until blended.
- Stir in coconut and pecans.
- Spread batter evenly in prepared pan.
- Bake until toothpick inserted 2 inches from edge of pan comes out clean, about 30 minutes.
- Do not overbake; blondies will firm as they cool.
- Cool completely in pan on wire rack.
- When cool, cut lengthwise into 4 strips and then cut each strip crosswise into 6 pieces.
- Variations: Pecan Blondies--leave out coconut.
- Chocolate Chip Blondies--leave out coconut and stir in 1 (6 oz) package semisweet chocolate chips.
GOURMET MAGAZINE COCONUT BLONDIES
Make and share this Gourmet Magazine Coconut Blondies recipe from Food.com.
Provided by MissFit13
Categories Dessert
Time 1h5m
Yield 32 brownies, 32 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350. Butter and flour a 13 x 9 inch baking pan.
- Melt butter in a 3-qt heavy saucepan over low heat, stirring, until smooth. Remove from heat and cool to lukewarm. Whisk in brown sugar and vanilla. Whisk in eggs 1 at a time until mixture is glossy and smooth.
- Whisk together flour, baking soda, and salt, then whisk into butter mixture. Stir in pecans and 1 1/2 cups coconut.
- Spread in pan and sprinkle with remaining coconut. Bake about 35 minutes. Cool completely.
Nutrition Facts : Calories 193.7, Fat 11.8, SaturatedFat 5.9, Cholesterol 26.9, Sodium 90.3, Carbohydrate 21.5, Fiber 0.9, Sugar 16.1, Protein 1.7
COCONUT BLONDIES
Provided by Ruth Cousineau
Categories Dessert Bake Picnic Coconut Pecan Party Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 32 (2-inch) squares
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F with rack in middle. Butter and flour a 13- by 9-inch baking pan.
- Melt butter in a 3-qt heavy saucepan over low heat, stirring, until smooth. Remove from heat and cool to lukewarm. Whisk in brown sugar and vanilla. Whisk in eggs 1 at a time until mixture is glossy and smooth.
- Whisk together flour, baking soda, and salt, then whisk into butter mixture. Stir in pecans and 1 1/2 cups coconut.
- Spread in pan and sprinkle with remaining 1/2 cup coconut. Bake until a pick inserted in center comes out clean, about 35 minutes. Cool completely.
COCONUT BLONDIES
Steps:
- In a bowl with an electric mixer cream together the butter and the brown sugar, beating the mixture until it is light and fluffy, add the eggs, 1 at a time, beating well after each addition, and beat in the vanilla. In a small bowl whisk together the salt, the baking powder, and the flour, add the flour mixture to the butter mixture, and beat the batter until it is just combined. Stir in the chocolate chips and the coconut, spread the batter evenly in a buttered and floured 13- by 9-inch baking pan, and bake it in the middle of a preheated 350°F. oven for 25 to 30 minutes, or until it begins to pull away from the sides of the pan and crumbs adhere to a tester. Let the mixture cool completely in the pan on a rack and cut it into squares.
COCONUT MACAROON BLONDIES
Switch up your typical chocolate brownie and cookie routine with Coconut Macaroon Blondies. Drizzle chocolate in repeating patterns over your pan of Coconut Macaroon Brownies for a dessert that's beautiful as well as tasty.
Provided by My Food and Family
Categories Recipes
Time 1h28m
Yield 16 servings
Number Of Ingredients 10
Steps:
- Heat oven to 350°F.
- Line 8-inch square pan with foil, with ends of foil extending over sides; spray with cooking spray.
- Combine 1 cup flour, baking powder and salt. Beat whole egg, 3/4 cup sugar and coconut extract in large bowl with mixer until blended. Add white chocolate and oil; mix well. Gradually add dry ingredients, mixing well after each addition. Spoon into prepared pan; press to evenly cover bottom of pan.
- Combine coconut with remaining flour and sugar in medium bowl. Add egg whites; mix well. Spread over batter in pan.
- Bake 25 to 28 min. or until toothpick inserted in center comes out clean. Cool completely.
- Melt bittersweet chocolate as directed on package; drizzle over dessert. Use foil handles to remove dessert from pan before cutting to serve.
Nutrition Facts : Calories 270, Fat 15 g, SaturatedFat 13 g, TransFat 0 g, Cholesterol 35 mg, Sodium 120 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g
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