Coconut Blondies

Coconut Blondies - made September 1, 2014, modified from Better with Sugar

Another easy bar cookie if you're pressed for time and need something quick and simple to make. Which is what I was and what I needed when I got back from the Disney weekend on Labor Day, sore and tired but still wanting to bring something into work the next day.

This takes almost no time to put together; you mix up all the ingredients, pour into a pan and bake. If you love coconut and the flavor of brown sugar, you'll like this bar cookie. The original recipe called for making it in a 9 x 13 pan but with the amount of batter this makes, that seemed like the bar cookies would be too thin so I baked it in a smaller pan and adjusted the baking time. This is rather buttery but has a good flavor with the brown sugar and the wonderful chewiness of the coconut. The white chocolate is a nice touch for a pure blondie experience. Let cool completely before eating or it may be too mushy. I know in the pictures it already does look mushy but that's the fudgy version of a blondie.

3/4 cup butter, melted
1 1/2 cups brown sugar, packed
1 egg + 1 yolk
1 tablespoon vanilla extract
1 cup + 2 tablespoons all-purpose flour
1/2 teaspoon salt
1 cup + 2 tablespoons sweetened shredded or flaked coconut
1 1/2 cups white chocolate chips

1. Preheat the oven to 350 degrees F. Line a 9"x 9" pan with aluminum foil and lightly spray with nonstick cooking spray.
2. In a medium bowl, mix together the melted butter with the brown sugar. 
3. Beat in the egg and then the yolk. Stir in the vanilla. 
4. In a small separate bowl, mix together the flour and salt. Then mix the flour/salt into the wet ingredients. Stir until combined, but don't overmix.
5. Fold in the coconut and white chocolate chips.
6. Pour the batter into the prepared pan, and bake for 22-23 min. It's done when the edges are golden, and a toothpick inserted into the center comes out clean. Let cool on a wire rack.