Coconut Ginger Blondies Recipes

COCONUT BLONDIES

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.

COCONUT BLONDIES

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-ALMOND BLONDIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Generously butter a 7x10-inch or 8x8-inch baking dish.
• Beat brown sugar and coconut oil together in a mixing bowl until creamy. Beat in eggs until fluffy. Beat in vanilla and almond extracts.
• Mix 1 cup plus 2 tablespoons flour, baking powder, and salt together in a medium bowl. Mix into the wet ingredients until combined; mix in coconut and almonds. Spread evenly into the prepared baking dish.
• Bake in the preheated oven until a toothpick inserted into the center comes out mostly clean, 20 to 22 minutes. Cool completely before cutting into 12 bars to serve.

GINGER AND CHOCOLATE CHIP BLONDIES

Steps:

• Preheat the oven to 350 degrees F. Line an 8-by-8-inch baking pan with parchment.
• In a stand mixer fitted with the paddle attachment, beat the coconut oil with both sugars on medium-high speed until light and fluffy.
• Mix in the egg, molasses and vanilla on medium speed until incorporated, scraping down the bowl as needed.
• Add the salt, baking powder, ground ginger, cinnamon, allspice, all the flours and tapioca starch. Mix on low speed just until combined and no flour streaks remain. Stir in the candied ginger and chocolate chips with a rubber spatula.
• Transfer the batter to the prepared baking pan and press into an even layer.
• Bake until golden brown around edges and a toothpick inserted in the middle comes out clean, 30 to 35 minutes.
• Let cool completely in the pan, then remove, peel off the parchment and cut into squares or rectangles.

COCONUT GINGER BLONDIES

Steps:

• Preheat oven to 350°F.
• Line 8" x 8" square baking pan with aluminum foil or parchment paper.
• Combine flour, baking powder, ginger, and salt in small bowl. Set aside.
• In small saucepan, melt butter over low heat. Once melted, remove from heat and stir in brown sugar until dissolved. Let cool for a bit before adding egg, and vanilla.
• Slowly add flour mix into saucepan, stirring until just mixed. Add in coconut and crystallized ginger. Pour batter into pan and spread evenly. Bake 25-30 minutes, until lightly browned on top.