“These are so good! Moist and chewy with nice vanilla and subtle chocolate flavor. I topped these with the chips left in the bag before adding on the almonds. From Vegetarian Times, February 2009.”
READY IN:
40mins
SERVES:
24
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F.
  2. Coat 11x7 inch baking pan with cooking spray; line bottom of pan with parchment or foil and coat again with the spray (I used a 9x9 pan instead and the baking time was the same).
  3. Combine white chocolate, butter and sugar in a bowl set over a pot of simmering water.
  4. Heat and stir until melted and smooth.
  5. Cool 5 minutes before stirring in eggs and vanilla.
  6. Stir in flour.
  7. Fold in coconut.
  8. Pour batter into the prepared pan.
  9. Sprinkle almonds over batter.
  10. Bake for 20-25 minutes until top is golden and a toothpick inserted in the center comes out clean.
  11. Cool 15 minutes before removing from pan, and cool completely before cutting.

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