Thursday, April 12, 2012

Oh, Hey Tropical Blondies!

Whoops...sorry, not you guys. Nice tans, though!

I was saying "Hey!" to these tropical blondies-- white chocolate coconut blondies, to be exact!

Mmm...these have to be some of the most comforting baked goods. Buttery, moist, perfectly sweet with just the right amount of white chocolate and coconut. These blondies also can perform magic tricks! They have nailed down the disappearing act-- first they were in my baking pan, then several vanished within minutes!

I am sure if you ask them, they will gladly demonstrate the same magical performance for your belly. I mean, eyes.

White Chocolate & Coconut Blondies

12 ounces white chocolate chip cookies (divided use)
1 tbsp vanilla extract
2 tsp almond extract
1/2 cup unsalted butter at room temperature
1 1/4 cups all-purpose flour
2 eggs
1 tsp salt
1/2 cup brown sugar
1 1/4 cup unsweetened shredded coconut

Preheat the oven to 350 degrees F. 
1. Combine the butter and 8 ounces of the white chocolate chips in a glass bowl; place it over a pot of simmering water-- make sure the water is not touching the bowl (double broiler). Stir the chips and butter until it is melted and smooth. Turn off the heat and set the mixture aside to cool down. In small-medium bowl, combine the flour and salt-- set aside.

2. In large bowl, or stand mixer, beat the eggs together for about 3 minutes. Slowly add the brown sugar, vanilla extract, and almond extract while the mixer is still running on low-medium. Slowly pour in the melted white chocolate and butter mixture and continue to mix for another 1-2 minutes. Turn off the mixer and fold in the flour and salt mixture, in thirds, with a rubber spatula. Fold in 1 cup of the shredded coconut and half of the remaining white chocolate chips. 

3. Spread the batter evenly into a lightly greased 7 x 11 pan (or 9 x 9-- it doesn't really matter as long as you take into account depth and width to ensure you don't have skinny-mini or super thick blondies). Sprinkle the remaining white chocolate chips and shredded coconut over the top of the batter. Bake on the middle rack for 25-30 minutes or until a tooth pick comes out clean (opt for the lower end of the range for chewy blondies, but it will depend on your oven and pan size). Allow to cool for several minutes before cutting into bars and eating.

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