Everyone needs a dessert recipe they can turn to that is quick and delicious. This recipe for moist and chewy Coconut Blondies is one of those. I think they’re really good exactly as written, but extra good with 3/4 cup of chocolate chips added to the dough. The recipe calls for toasted pecans but I don’t bother with that; I just use regular pecan halves and chop them in my handy nut grinder (see my post for the nut grinder under Cooking Gadgets).
-recipe from Gourmet Magazine – epicurious.com
Yield: Makes 32 (2-inch) squares
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 all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups pecans (6 ounces), toasted and cooled
2 cups sweetened flaked coconut, divided
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.
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