Coconut Blondies

Here's another great coconut recipe that will make your shalach manos outstanding!

Yields12 Servings
 1 cup Canola Oil
 2 cups Packed Light Brown Sugar
 1 tsp Vanilla Extract
 2 Eggs
 1 ½ cups Flour
 ¾ tsp Baking Soda
 1 ½ cups (6 ounces) Pecans, toasted and cooled
 1 cup Chocolate Chips
 2 cups Sweetened Flaked Coconut, divided
1

Preheat oven to 350 degrees F with rack in middle. Grease and flour a 9x13-inch baking pan or line it with parchment paper or foil.

2

Beat oil, brown sugar and vanilla. Whisk in eggs 1 at a time until mixture is glossy and smooth.

3

Stir in flour and baking soda. Stir in pecans, chocolate chips and 1 1/2 cups coconut.

4

Spread in prepared pan and sprinkle with remaining 1/2 cup coconut. Bake until a pick inserted in center comes out clean, about 35 minutes. Cool completely. Cut into 1 1/2 x 1 1/2 inch squares. Store airtight up to 1 week.

Ingredients

 1 cup Canola Oil
 2 cups Packed Light Brown Sugar
 1 tsp Vanilla Extract
 2 Eggs
 1 ½ cups Flour
 ¾ tsp Baking Soda
 1 ½ cups (6 ounces) Pecans, toasted and cooled
 1 cup Chocolate Chips
 2 cups Sweetened Flaked Coconut, divided

Directions

1

Preheat oven to 350 degrees F with rack in middle. Grease and flour a 9x13-inch baking pan or line it with parchment paper or foil.

2

Beat oil, brown sugar and vanilla. Whisk in eggs 1 at a time until mixture is glossy and smooth.

3

Stir in flour and baking soda. Stir in pecans, chocolate chips and 1 1/2 cups coconut.

4

Spread in prepared pan and sprinkle with remaining 1/2 cup coconut. Bake until a pick inserted in center comes out clean, about 35 minutes. Cool completely. Cut into 1 1/2 x 1 1/2 inch squares. Store airtight up to 1 week.

Coconut Blondies

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