You may want to make a double batch of these coconut chocolate chunk blondies. Just sayin.
Take a look at what my friend Barbara from the Bless Us O Lord food blog had to say about this magnificent recipe:
I’m a nut for coconut. So much so, that I’m not even going to apologize for that awful play on words. I can remember loving coconut even farther back than I have a memory (which isn’t all that far — I have an awful memory). I know when I was a little girl that Mounds candy bars were in my Top Five Favorites. And my brothers always passed off their coconut nests to me at Easter. I always seem to be the only one in the family who loves it. Which is why I almost didn’t make these blondies. My kids are very lukewarm on coconut, and I just don’t get it. It’s not really a texture thing, and how could it possibly be a flavor thing? I’m stumped. They were definitely not lukewarm on these blondies, however. They were all over them.
I didn’t care for coconut flakes until I made these blondies. Now, I’m a coconut flake “flake” 🙂
Ingredients
1 c. Gold Medal all-purpose flour
1/8 t. Morton salt
1/2 c. Kerrygold butter, melted and cooled to room temperature
1 c. Domino light brown sugar
1 large egg
11⁄2 t. McCormick vanilla extract
1 c. flaked coconut
1 c. Toll House chocolate chips or chunks
Instructions
Preheat oven to 350° degrees F.
Coat an 8-inch square baking pan with baking spray.
In a medium bowl,
stir together the melted butter
and brown sugar until smooth;
beat in egg and vanilla extract until well blended.
Slowly add flour and salt until blended,
then stir in the coconut and chocolate chips.
Scrape the batter into the prepared pan
and smooth even with a rubber spatula.
Bake blondies for 25-30 minutes,
or until set in the center but still soft.
Do not overbake.
Cool completely before cutting into squares.
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Quick Tip: Serve these yummy coconut chocolate chunk blondies with ice cream for an extra sweet treat.
Recipe and image courtesy of Bless Us O Lord.
