GOURMET MAGAZINE COCONUT BLONDIES
Make and share this Gourmet Magazine Coconut Blondies recipe from Food.com.
Provided by MissFit13
Categories Dessert
Time 1h5m
Yield 32 brownies, 32 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350. Butter and flour a 13 x 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 coconut. Bake about 35 minutes. Cool completely.
Nutrition Facts : Calories 193.7, Fat 11.8, SaturatedFat 5.9, Cholesterol 26.9, Sodium 90.3, Carbohydrate 21.5, Fiber 0.9, Sugar 16.1, Protein 1.7
COCONUT BLONDIES
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
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
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
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
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.
COCONUT PECAN BLONDIES
I love blondies, and this one combines white chocolate, pecans, and coconut - and comes from Taste of Home. Yum!
Provided by Katzen
Categories Bar Cookie
Time 40m
Yield 16 Brownies, 16 serving(s)
Number Of Ingredients 12
Steps:
- In a large bowl, beat egg and brown sugar for 3 minutes. Add butter and vanilla; mix well. Combine the flour, baking soda and salt; gradually add to the brown sugar mixture, beating just until blended. Stir in pecans, coconut and white chocolate.
- Spread into a greased 8-in. square baking pan. Bake at 325° for 30-40 minutes or until a toothpick inserted near the center comes out with moist crumbs (do not overbake). Cool on a wire rack. Cut into bars.
Nutrition Facts : Calories 214.8, Fat 13.1, SaturatedFat 6.3, Cholesterol 29.5, Sodium 121.9, Carbohydrate 23.4, Fiber 0.8, Sugar 17.4, Protein 2.1
COCONUT-ALMOND BLONDIES
Store these coconut-almond blondies tightly sealed at room temperature for up to a week--they are even better after sitting a day or two, becoming more chewy and deeply flavored.
Provided by Virginia Mott
Time 1h
Yield 12
Number Of Ingredients 11
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.
Nutrition Facts : Calories 253.5 calories, Carbohydrate 28.9 g, Cholesterol 31 mg, Fat 14.5 g, Fiber 1.3 g, Protein 3.4 g, SaturatedFat 10.5 g, Sodium 156 mg, Sugar 18.4 g
COCONUT MACAROON BLONDIES
Switch up your typical chocolate brownie and cookie routine with Coconut Macaroon Blondies. Drizzle chocolate in repeating patterns over your pan of Coconut Macaroon Brownies for a dessert that's beautiful as well as tasty.
Provided by My Food and Family
Categories Recipes
Time 1h28m
Yield 16 servings
Number Of Ingredients 10
Steps:
- Heat oven to 350°F.
- Line 8-inch square pan with foil, with ends of foil extending over sides; spray with cooking spray.
- Combine 1 cup flour, baking powder and salt. Beat whole egg, 3/4 cup sugar and coconut extract in large bowl with mixer until blended. Add white chocolate and oil; mix well. Gradually add dry ingredients, mixing well after each addition. Spoon into prepared pan; press to evenly cover bottom of pan.
- Combine coconut with remaining flour and sugar in medium bowl. Add egg whites; mix well. Spread over batter in pan.
- Bake 25 to 28 min. or until toothpick inserted in center comes out clean. Cool completely.
- Melt bittersweet chocolate as directed on package; drizzle over dessert. Use foil handles to remove dessert from pan before cutting to serve.
Nutrition Facts : Calories 270, Fat 15 g, SaturatedFat 13 g, TransFat 0 g, Cholesterol 35 mg, Sodium 120 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g
COCONUT OATMEAL BLONDIES (BLONDE BROWNIES)
Make and share this Coconut Oatmeal Blondies (Blonde Brownies) recipe from Food.com.
Provided by Suzie_Q
Categories Bar Cookie
Time 30m
Yield 9 bars, 9 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Melt butter, add brown sugar and yogurt and mix well.
- Add egg and vanilla, mix well.
- Sift together flour, baking powder, baking soda and salt and blend into wet mixture in small amounts.
- Stir in cocnut and oatmeal.
- Spread into an 8" greased pan and bake for 20-25 minutes
- Enjoy!
Nutrition Facts : Calories 303.6, Fat 8.4, SaturatedFat 5.4, Cholesterol 37.9, Sodium 244.8, Carbohydrate 54.3, Fiber 1.3, Sugar 38.5, Protein 3.7
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