Community Pick
Coconut Blondies
"These are awesome. I can't wait to try the chocolate chip version. From "The All New Good Housekeeping Cookbook""
photo by MSnow
- Ready In:
- 40mins
- Ingredients:
- 9
- Yields:
-
24 brownies
ingredients
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 6 tablespoons butter or 6 tablespoons margarine
- 1 3⁄4 cups packed light brown sugar
- 2 teaspoons vanilla extract
- 2 large eggs
- 1 1⁄2 cups pecans, coarsely chopped
- 3⁄4 cup sweetened flaked coconut
directions
- 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.
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Reviews
-
These were amazing! Loved them! I had to force myself to stop eating them. I used flaked almonds and white chocolate chips in place of the pecans. These were so easy to make and so delicious! Thanks! -
Very good blondie, but since I added chocolate chips, they tasted more like a soft chocolate chip cookie. They are good served warm with vanilla ice cream on top. -
So very, very good! DH can't stop eating them. The only change I made was to use toasted pecans, and will use 3/4 tespoon salt next time. These will be made often here. Thanks so much for posting! -
Excellent! Did them with the almond extract and then added toasted almonds to the recipe. Didn't have flake coconut so used 3/4 cup coconut 'flour' (coarse grind, unsweetened). Could've used a full cup. Good stuff! -
I've made these before, but I don't use nuts as the family doesn't care for nuts in blondies or brownies. I like them baked in a 7x11 pan or a long 2 qt. baking dish so they turn out a little thicker. Also, they keep well in the freezer. Thanks for posting this wonderful and easy recipe.
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Tweaks
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These were amazing! Loved them! I had to force myself to stop eating them. I used flaked almonds and white chocolate chips in place of the pecans. These were so easy to make and so delicious! Thanks!
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i made these, and substituted 1 cup of chocolate chips for the pecans. brought them in for a send-off for a coworker. in a small (20 person) office, two 13x9 pans were polished off in 20 minutes!! And everyone asks when i'm going to bring them in again!! -
Man am I glad I don't have much of a sweet tooth right now. If I did these would be dangerous. They are over the top sweet and really easy to put together. I used toasted almonds in place of the pecans. Really good stuff!
RECIPE SUBMITTED BY
Sharlene~W
Campbell, California
I live in the San Francisco area and love it here. I discovered Recipezaar (then Food.com..Genius Kitchen) in 2001 and have been so happy to have my favorite recipes stored safely here. I am mother to 7 and grandmother to 7.
I love to knit, smock, sew, etc., but my favorite hobby of the moment is traditional rug hooking. This is a sample of what I do.? It's called "November".? I dyed most of the wool myself. It is made from wool flannel, cut into strips a little less than 1/4" and then worked into a linen backing. This is my 3rd rug.
