Coconut-Almond Blondies

Store these coconut-almond blondies tightly sealed at room temperature for up to a week--they are even better after sitting a day or two, becoming more chewy and deeply flavored.

• Preparation Time: 10 mins
• Cooking Time: 20 mins
• Total Time: 30 mins
• Calories: 254 Calories

Ingredients

• 1 teaspoon vanilla extract
• ½ teaspoon salt
• 1 teaspoon baking powder
• 1 cup all-purpose flour
• 2 tablespoons all-purpose flour
• ¼ teaspoon almond extract
• 2 large eggs
• 1 cup dark brown sugar
• ½ cup unsweetened coconut flakes
• ½ cup sliced toasted almonds
• ½ cup coconut oil, at room temperature

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Generously butter a 7x10-inch or 8x8-inch baking dish.

Step 2

Beat brown sugar and coconut oil together in a mixing bowl until creamy. Beat in eggs until fluffy. Beat in vanilla and almond extracts.

Step 3

Mix 1 cup plus 2 tablespoons flour, baking powder, and salt together in a medium bowl. Mix into the wet ingredients until combined; mix in coconut and almonds. Spread evenly into the prepared baking dish.

Step 4

Bake in the preheated oven until a toothpick inserted into the center comes out mostly clean, 20 to 22 minutes. Cool completely before cutting into 12 bars to serve.