Coconut Ginger Blondies Recipes

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COCONUT BLONDIES



Coconut Blondies image

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

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

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



Coconut Blondies image

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

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

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



Coconut Blondies image

Categories     Chocolate     Dairy     Egg     Dessert     Bake     Coconut     Gourmet

Yield Makes about 32 blondies

Number Of Ingredients 9

1 1/2 sticks (3/4 cup) unsalted butter, softened
1 1/2 cups firmly packed light brown sugar
2 large eggs
2 teaspoons vanilla
1/2 teaspoon salt
1 1/2 teaspoons double-acting baking powder
1 1/2 cups all-purpose flour
1 1/2 cups semisweet chocolate chips
2 cups sweetened flaked coconut, toasted and cooled

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.

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