Coconut Blondies

Yields12 Servings

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

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

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.

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

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

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.

Nutrition Facts

12 servings

Serving size

Print Options:

Coconut Blondies