It isn’t often that I get to make coconut desserts because my youngest son has a tree nut allergy, however, he is at music camp this week so I get to cook with coconut until my heart’s desire. I thought I’d start off with a simple treat like these blondies.

Check out what my pals over at Bless Us O Lord have to say about this recipe:

I’m a nut for coconut. So much so, that I’m not even going to apologize for that awful play on words. I can remember loving coconut even farther back than I have a memory (which isn’t all that far — I have an awful memory). I know when I was a little girl that Mounds candy bars were in my Top Five Favorites.

I’m quite partial to coconut myself. The texture, that’s a different story, but I manage to choke it down because I love the taste! isn’t that hilarious? However, I have no problem “choking down” these blondies because they taste like a little piece of heaven.

Ingredients

1 c. Gold Medal all-purpose flour
1/8 t. Morton salt
1/2 c. Kerrygold butter, melted and cooled to room temperature
1 c. Domino light brown sugar
1 large egg
11⁄2 t. McCormick vanilla extract
1 c. flaked coconut
1 c. Tollhouse chocolate chips or chunks

Instructions:

Preheat oven to 350° degrees F.
Coat an 8-inch square baking pan with baking spray.
In a medium bowl,
stir together the melted butter
and brown sugar until smooth;
beat in egg and vanilla extract until well blended.
Slowly add flour and salt until blended,
then stir in the coconut and chocolate chips.
Scrape the batter into the prepared pan
and smooth even with a rubber spatula.
Bake blondies for 25-30 minutes,
or until set in the center but still soft.
Do not overbake.
Cool completely before cutting into squares.
Use a bench knife for cutting —
straight down and straight up —
you’ll get much better edges.

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Quick tip: Need a double batch? No problem! This recipe is very easy to double.

Thank you to Bless Us O Lord for this great recipe.