COCONUT-ALMOND BLONDIES

Coconut-Almond Blondies image

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

Ingredients

1 cup dark brown sugar
½ cup coconut oil, at room temperature
2 large eggs
1 teaspoon vanilla extract
¼ teaspoon almond extract
1 cup all-purpose flour
2 tablespoons all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
½ cup unsweetened coconut flakes
½ cup sliced toasted almonds

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