CHOCOLATE CHIP, TOASTED COCONUT, AND CHOPPED ALMOND BLONDIES

I’m sure you noticed that there don’t appear to be any chocolate chips in my picture of these bar cookies. In fact, if you look really, really closely, you will see (or more correctly not see) any picture above at all! There’s a very good reason for this. I failed to take a picture. But here’s where your imagination comes into play. Place tiny dots of chocolate in the picture of my regular Blondies (recipe on site) below, and you have as close a resemblance to what these bar cookies actually look like as you are going to get until I bake another batch. That is, if I remember to take a picture the next time I build these amazing treats. (It’s all a game of chance with me these days!)

I was just so excited to taste these babies, I totally spaced on my duty as resident food photographer. (Hard to get good help these days!) Anyway, back to these cookies.

Now I know everyone loves blondies (butterscotch brownies). But I decided to add a couple of my favorite ingredients to my daughter Paula’s recipe. And, oh my! These cookies are really chewy and absolutely delicious. But then, I really love coconut. Mr. C., not as much. But he likes these cookies, as do a couple of other people I know who profess to not like coconut!

So next time you need a bar cookie that is not only scrumptious, but easy and quick to prepare, you need look no further. This is the cookie for you.

  • ½ c. melted unsalted butter
  • 2 c. brown sugar
  • 2 eggs
  • 1½ tsp. vanilla
  • ½ tsp. almond extract
  • 2 tsp. baking powder
  • 1 tsp. salt
  • 2 c. flour
  • 1 c. shredded coconut, toasted
  • 1 c. semisweet chocolate chips
  • 1 c. coarsely chopped almonds

Stir the melted butter, brown sugar, eggs, vanilla, almond extract, baking powder, and salt together using a whisk. Using a rubber spatula, stir in the flour just until combined with the other ingredients. Fold in the coconut, chocolate chips, and almonds. Spread the dough into a lightly buttered 9×13-inch pan (glass is best). Bake in a pre-heated 325 degree oven (350 for metal) for 40 minutes, or until a nice golden brown on top and around the edges. (Do not overbake.) Remove from oven and cool completely on a wire rack. Cut into bar shaped pieces just before serving.

 

 

 

Please let me know if you like this recipe. Thanks