Coconut can be a divisive flavour. I have found that most people I surveyed (note: I did not actually survey anyone, but I have vast experience in forcing baked goods onto people so we’ll take that into account) fall into one of two categories: firstly, they love coconut anything (Dad, Jess, and I); secondly, they hate coconut anything (Chris and Mum). These blondies are for the people in the first category (sorry Chris and Mum).
These are made for coconut lovers. The coconut flavour contributed by coconut flour, coconut essence and shredded coconut, really shines through. The toasted coconut strands mixed with white chocolate are sweet and chewy surprises, and really, white chocolate and coconut are a power couple. The edges of the blondies are crispy, the middle is chewy and yielding – they are my perfect blondie.
Had you peeked into our house last weekend (note: please don’t do this. One, it’s kinda creepy. Two, Molly will go mental barking like a thing possessed. Just ring the bell and we will invite you in for a cup of tea) you might have seen me sneaking into the kitchen every hour or so for a little nibble (or a big nibble) on one of these blondies.
These are the blondies to make this weekend and share with the ones you love; I mean, share most of them, obviously you need to keep some for quality control.
Coconut Blondies (gluten free)
Makes 24-30 squares depending how big you like your blondies.
Note: To toast coconut spread out measured amount onto a lined cookie sheet. Place in an oven preheated to 160C and toast for 5 minutes. Stir halfway through as the edges will brown faster than the middle.
Keep an eye on the blondies as they bake as the top browns quite quickly. You may need to cover it with aluminium foil halfway through the cooking time.
- 100 grams sorghum flour
- 100 gram coconut flour
- 100 grams almond meal
- 85 grams brown rice flour
- 1 ½ teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 200 grams butter softened
- 1 cup (lightly packed) brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 ½ teaspoon coconut extract
- 1 tablespoon maple syrup
- 200 grams white chocolate, chopped
- ¾ cup shredded coconut, toasted (see note)
- Preheat your oven to 160C (320F) and line a 9 x 12 inch baking pan with baking paper.
- In a medium bowl whisk together sorghum flour, coconut flour, almond meal, brown rice flour, baking powder, baking soda, and salt. Set aside until needed.
- In a large bowl using a handmixer (or in the large bowl of a standmixer) beat together butter and sugar until light and fluffy.
- Add eggs one at a time and scrape down the sides of the bowl between additions.
- Measure in vanilla and coconut extracts and maple syrup and mix in.
- Lower the speed of your mixer and add flour mix. Beat until just combined.
- Stir in white chocolate and shredded coconut with a wooden spoon.
- Spread mixture evenly into the prepared pan and place in your oven.
- Bake for 30-40 minutes, rotating every 10 minutes.
- The blondies are done when a wooden skewer inserted into the middle yields only a few moist crumbs.
- Once cooked, remove from oven and allow to cool completely before chopping into squares.
Okay my wonderful readers, tell me: coconut lover or coconut hater (don’t worry we can still be friends)?