Best Coconut Almond Blondies Recipes
CHOCOLATE COCONUT BLONDIES
Chocolate Coconut Blondies are crazy thick, chewy, and loaded with gooey chocolate chunks and aromatic coconut. This easy recipe takes just minutes to prepare!
Provided by Tessa Arias
Categories Dessert
Time 50m
Number Of Ingredients 8
Steps:
- Preheat the oven to 350°F. Line an 8 by 8-inch metal baking pan with foil or parchment, leaving an overhang. Spray with nonstick cooking spray.
- In a large bowl combine the butter and sugar with a rubber spatula. Add the eggs, egg yolk, and vanilla and stir until combined. Stir in the salt and flours. The mixture will be a thick dough-like batter. Stir in 3/4 of the coconut and chocolate chunks.
- Spread the batter into the prepared pan. Sprinkle with the remaining coconut and chocolate chunks, pressing into the batter slightly. Bake for about 40 minutes, or until set but still gooey.
- Allow to cool before cutting into bars using a big sharp knife or a big plastic knife. For cleaner cuts, wipe the blade under hot running water between cuts.
- Cover and store blondies at room temperature for up to 3 days. If desired, nuke in the microwave before serving.
ALMOND BLONDIES
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
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-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 ALMOND BAKED DOUGHNUTS
Baked doughnuts have basically taken over the Internet. I understand. The opportunity to indulge in a homemade doughnut, without having to heat up a big pot of oil, is appealing. That said, I think that baked doughnuts are in a completely separate category than regular doughnuts. They're wonderful, but more in line with cakes and cupcakes than a true doughnut. Baked doughnuts are incredibly easy to whip up. The batter comes together in minutes, bakes quickly and makes just enough doughnuts to enjoy for brunch without leftovers.
Provided by Samantha Seneviratne
Categories dessert
Time 1h20m
Yield 6 doughnuts
Number Of Ingredients 14
Steps:
- For the batter: Preheat the oven to 350 degrees F. Butter a 6-cup doughnut pan.
- In a large bowl, whisk together the flour, coconut, granulated sugar, baking powder and salt. In a small bowl, whisk together the milk, melted butter, almond extract and egg. Fold the wet ingredients into the dry ingredients and stir just until combined.
- Transfer the batter to a plastic ziptop bag and cut the corner to make about a 1/2-inch opening. Squeeze the batter evenly into the depressions of the prepared pan. Bake until a toothpick inserted into a doughnut comes out clean, 12 to 14 minutes. Transfer the pan to a rack to cool slightly, then carefully tip the doughnuts out onto the rack to cool completely, about 45 minutes.
- For the glaze and toppings: In a shallow bowl, whisk together the confectioners' sugar and cocoa powder. Add 4 teaspoons of the milk and whisk to make a smooth glaze. Add a little more milk if necessary.
- Dip the top of each cooled doughnut in the glaze. Top with the toasted coconut and almonds.
COCONUT NUTELLA BROWNIES
My parents were coming over for dinner, and I wanted a fast go-to brownie. My mom loves coconut and chocolate, so I thought these Nutella brownies would be the perfect treat. -Danielle Lee, West Palm Beach, Florida
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 2 dozen.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a large bowl, beat butter, sugar and Nutella until blended. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flours and cocoa; gradually beat into butter mixture, mixing well. Fold in coconut and oats. Spread into a greased 13x9-in. baking pan., Bake until a toothpick comes out with moist crumbs (do not overbake), 22-25 minutes. Cool completely in pan on a wire rack. Cut into bars.
Nutrition Facts : Calories 186 calories, Fat 9g fat (5g saturated fat), Cholesterol 41mg cholesterol, Sodium 50mg sodium, Carbohydrate 26g carbohydrate (16g sugars, Fiber 4g fiber), Protein 4g protein.
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.
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