Best Coconut Almond Blondies Recipes

ALMOND BLONDIES

Almond Blondies image

These make a nice change from the typical chocolate brownie. When I bake up a batch, they disappear quickly at my house. -Cindy Pruitt, Grove, Oklahoma

Provided by Taste of Home

Categories Desserts

Time 40m

Yield 16 servings.

Number Of Ingredients 10

Ingredients

2 large eggs, room temperature
1/2 cup sugar
1/2 cup packed brown sugar
1/3 cup butter, melted
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1-1/3 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 cup chopped almonds

Steps:

Preheat oven to 350°. In a large bowl, beat the eggs, sugar and brown sugar for 3 minutes. Add butter and extracts; mix well. Combine the flour, baking powder and salt. Gradually add to the creamed mixture, beating just until blended. Fold in almonds., Pour into an 8-in. square baking pan coated with cooking spray. Bake until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool on a wire rack. Cut into squares.

Nutrition Facts : Calories 143 calories, Fat 6g fat (3g saturated fat), Cholesterol 36mg cholesterol, Sodium 88mg sodium, Carbohydrate 21g carbohydrate (13g sugars, Fiber 1g fiber), Protein 2g protein.

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

Ingredients

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.