Coconut Chocolate Chip Blondies
Companies coming! This blondie recipe mixes up quickly and is great for company or whenever you need to satisfy that sweet tooth in a jiffy. Sweet but not too sweet.
- 1-1/4 cup all purpose flour
- 1/4 tsp. salt
- 1/4 lb. butter 1 stick
- 1-1/4 cup brown sugar
- 1 large egg
- 1/2 tbsp. vanilla extract
- 1-1/4 cup sweetened coconut flakes
- 1-1/4 cup chocolate chips
- extra coconut flakes for topping
Preheat oven to 350° F. Prepare a 9" square bake pan with cooking spray. Whisk together the flour and salt in a medium bowl and set aside.
Mix the melted butter into the brown sugar until smooth. Then blend in the egg and vanilla extract
Gradually blend in the flour mixture. Finally stir in the coconut and chocolate chips.
Fold the blondie mixture into the prepared pan and press it out evenly over the bottom of the pan. Sprinkle the top with the remaining coconut flakes and bake for approx. 25 minutes. Do not over bake. It will be done when the coconut begins to turn golden brown. Let cool for about a half hour before cutting into bars.
Did you know:
- The sailors aboard Vasco de Gama’s ships gave the coconut its name. They called it “Coco”, named after a grimacing face or hobgoblin. The brown, hairy husk and three face-like dimples made them think the seed looked like a sort of spirit. When the “coco” came to England, the suffix of nut was added and that’s how the name came about.
- Falling coconuts kill 150 people every year – 10 times the number of people killed by sharks. I'll take my chances with the coconuts, sharks are a lot scarier, and that's why you don't see too many movies about coconuts.
Recipe adapted from mybakingaddiction.com