It’s Friday. It’s been a long week and I’m tired. And no matter what anyone thinks is appropriate, I like to soothe with food. That means it was either going to be some kind of pasta dish covered in a blanket of cheese or something sweet and gooey and dripping with carbs. I went with the latter and here it is:

Oooookay. We have taken three of my favorite things here: coconut, coffee and blondies and jammed them all together in this ridiculous bar that is so worth devouring.

Coffee Coconut Blondies

The sweetened coconut and brown sugar is nicely tempered in these by the strong bitter espresso. Plus I love that these turned out chewy and moist not dry and cakey (which grosses me out in a blondie). I am very particular about my blondie texture!

Coffee Coconut Blondies

I suspect that by the time you are reading this I will be chowing down on some of these blondies for breakfast and washing them down with hot coffee. No shame…

Have a great weekend, I will see you around tomorrow for my endless chatter with Saturday Stuff ☺

Coffee Coconut Blondies

 

Recipe: Coconut Coffee Blondies

makes 2 dozen bars

Ingredients

  • 1 cup butter
  • 2 cups brown sugar
  • 2 eggs
  • 3 tablespoons espresso
  • 2 2/3 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 1 cup shredded coconut
  • Coconut Cream drizzle
  • 2 tablespoons coconut milk
  • 1 ½ cups powdered sugar
  • pinch of salt

Instructions

  1. Preheat the oven to 350 degrees and prepare a 9×13 jelly roll pan with cooking spray and parchment.
  2. In the bowl of a standing mixer, cream the butter and sugar until fluffy.
  3. Add the eggs and the espresso and mix until creamy and well combined.
  4. In a separate bowl, combine the dry ingredients and add to the batter.
  5. Add the coconut and mix until everything is well combined.
  6. Transfer the batter to the prepared pan and spread evenly.
  7. Bake for 20-25 minutes until they are cooked through in the middle. Let them cool completely before slicing.
  8. While the blondies are cooling, make the drizzle by whisking the cream, sugar and salt together in a small bowl and set aside until the blondies are cool.
  9. Drizzle the blondies with the cream and serve.

Preparation time: 10 minute(s)

Cooking time: 25 minute(s)

Print Recipe  
Categorized: Dessert
Tagged: , ,

It’s Friday. It’s been a long week and I’m tired. And no matter what anyone thinks is appropriate, I like to soothe with food. That means it was either going to be some kind of pasta dish covered in a blanket of cheese or something sweet and gooey and dripping with carbs. I went with the latter and here it is:

Oooookay. We have taken three of my favorite things here: coconut, coffee and blondies and jammed them all together in this ridiculous bar that is so worth devouring.

Coffee Coconut Blondies

The sweetened coconut and brown sugar is nicely tempered in these by the strong bitter espresso. Plus I love that these turned out chewy and moist not dry and cakey (which grosses me out in a blondie). I am very particular about my blondie texture!

Coffee Coconut Blondies

I suspect that by the time you are reading this I will be chowing down on some of these blondies for breakfast and washing them down with hot coffee. No shame…

Have a great weekend, I will see you around tomorrow for my endless chatter with Saturday Stuff ☺

Coffee Coconut Blondies

 

Recipe: Coconut Coffee Blondies

makes 2 dozen bars

Ingredients

  • 1 cup butter
  • 2 cups brown sugar
  • 2 eggs
  • 3 tablespoons espresso
  • 2 2/3 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 1 cup shredded coconut
  • Coconut Cream drizzle
  • 2 tablespoons coconut milk
  • 1 ½ cups powdered sugar
  • pinch of salt

Instructions

  1. Preheat the oven to 350 degrees and prepare a 9×13 jelly roll pan with cooking spray and parchment.
  2. In the bowl of a standing mixer, cream the butter and sugar until fluffy.
  3. Add the eggs and the espresso and mix until creamy and well combined.
  4. In a separate bowl, combine the dry ingredients and add to the batter.
  5. Add the coconut and mix until everything is well combined.
  6. Transfer the batter to the prepared pan and spread evenly.
  7. Bake for 20-25 minutes until they are cooked through in the middle. Let them cool completely before slicing.
  8. While the blondies are cooling, make the drizzle by whisking the cream, sugar and salt together in a small bowl and set aside until the blondies are cool.
  9. Drizzle the blondies with the cream and serve.

Preparation time: 10 minute(s)

Cooking time: 25 minute(s)

Recipe by Heather Christo (http://heatherchristo.com)