Coconut Pecan Blondies Recipe

5 6 12
Coconut Pecan Blondies Recipe
Coconut Pecan Blondies Recipe photo by Taste of Home
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Coconut Pecan Blondies Recipe

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5 6 12
Publisher Photo
Here's a classic white chocolate brownie that I've entered in the state fair and frequently made for the men I work with- I'm a landscaper. I enjoy munching on these while cheering on my alma mater, Ohio State University.
MAKES:
16 servings
TOTAL TIME:
Prep: 10 min. Bake: 30 min. + cooling
MAKES:
16 servings
TOTAL TIME:
Prep: 10 min. Bake: 30 min. + cooling

Ingredients

  • 1 egg
  • 3/4 cup plus 2 tablespoons packed brown sugar
  • 1/2 cup butter, melted and cooled
  • 1-1/2 teaspoons vanilla extract
  • 3/4 cup plus 2 tablespoons all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • 3/4 cup coarsely chopped pecans, toasted
  • 2/3 cup sweetened shredded coconut
  • 4 ounces white baking chocolate, coarsely chopped

Directions

In a large bowl, beat egg and brown sugar for 3 minutes. Add butter and vanilla and mix well. Combine the flour, baking soda and salt; gradually add to the brown sugar mixture, beating just until blended. Stir in pecans, coconut and white chocolate.
Spread into a greased 8-in. square baking pan. Bake at 325° for 30-40 minutes or until a toothpick inserted near the center comes out with moist crumbs (do not overbake). Cool on a wire rack. Cut into bars. Yield: 16 brownies.
Originally published as Coconut Pecan Blondies in Country Woman May/June 2000, p29

Nutritional Facts

1 each: 194 calories, 12g fat (6g saturated fat), 29mg cholesterol, 136mg sodium, 21g carbohydrate (14g sugars, 1g fiber), 2g protein.

  • 1 egg
  • 3/4 cup plus 2 tablespoons packed brown sugar
  • 1/2 cup butter, melted and cooled
  • 1-1/2 teaspoons vanilla extract
  • 3/4 cup plus 2 tablespoons all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • 3/4 cup coarsely chopped pecans, toasted
  • 2/3 cup sweetened shredded coconut
  • 4 ounces white baking chocolate, coarsely chopped
  1. In a large bowl, beat egg and brown sugar for 3 minutes. Add butter and vanilla and mix well. Combine the flour, baking soda and salt; gradually add to the brown sugar mixture, beating just until blended. Stir in pecans, coconut and white chocolate.
  2. Spread into a greased 8-in. square baking pan. Bake at 325° for 30-40 minutes or until a toothpick inserted near the center comes out with moist crumbs (do not overbake). Cool on a wire rack. Cut into bars. Yield: 16 brownies.
Originally published as Coconut Pecan Blondies in Country Woman May/June 2000, p29

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Reviews forCoconut Pecan Blondies

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Michael5217 User ID: 4467868 76782
Reviewed Feb. 8, 2014

"everyone loved 'em"

MY REVIEW
deeboomer User ID: 2151779 203611
Reviewed Aug. 9, 2013

"At first I thought the blondies were undercooked because I followed the recipe saying the inserted toothpick should have moist crumbs on it, however, when cooled, these blondies were not overly moist and were a big hit"

MY REVIEW
khingle User ID: 6186162 27748
Reviewed Oct. 30, 2011

"Wow these are delicious! They have such a nice flavor...the coconut is not overpowering but it really makes this recipe!!!"

MY REVIEW
lberry222 User ID: 4948624 77651
Reviewed May. 17, 2011

"These blondies will melt in your mouth! Good enough to be served in a restaurant!!!"

MY REVIEW
albobier User ID: 4305674 27049
Reviewed Aug. 18, 2010

"These are delicious!! I originally made them for my dad who loves coconut and pecans... but I ended up loving them myself! The white chocolate and brown sugar make these a sweet carmely delight!"

MY REVIEW
mkschian User ID: 1951874 27747
Reviewed Aug. 17, 2010

"I serve homemade treats weekly to our church preschool parents. These melt in your mouth blondies are definitely a favorite."

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