Coconut Lemon Blondies
I’ve decided since this little space of mine is having more and more views, that it was time to update some of my old photos. I wanted to start out with my favorites. So what could be better than these Coconut Lemon Blondies.Last week one of my husband’s co-workers asked if I could make her something lemon-y. Since I wanted to re-shoot some recipes, I knew I had to make these blondies for Lynn. I was super excited for my husband to take these to her. Come to find out later that day, Lynn doesn’t even like coconut. Since she loves all of my goodies, she ate one of the blondies squares. Now I know for next time…no coconut for Lynn. 🙂
Stay tuned for more updated recipes. All of my recipes are tried and true recipes that my family and I love, so I know you’ll love them too. And I’ve gotten a little better at my photo shoots, hehe. Stay tuned!
- 1 cup sugar
- 1/2 cup (1 stick) butter, softened
- 2 eggs
- 1 teaspoon vanilla extract
- 3 tablespoons lemon juice
- 1 teaspoon lemon zest (about 1 lemon)
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 cups flour
- 1 cup coconut
- 1/2 cup white chocolate chips
- 2 tablespoons butter
- 1/3 cup powered sugar
- 1/2 teaspoon vanilla extract
- 1 teaspoon lemon juice (optional)
- 1- 2 tablespoon heavy cream
- extra coconut, for garnish
- Blondies: Preheat oven to 350 degrees F. Line a 9×9 pan with foil and spray with cooking spray; set aside.
- Using your stand mixer, cream together the sugar and butter until light and fluffy.
- Add the eggs and vanilla. Mix until well combined. Mix in lemon juice and zest.
- In a small bowl, add baking powder, salt and flour. Whisk to combine.
- With the stand mixer on slowly add the flour mixture and mix until just incorporated.
- Fold the coconut into the batter, making sure not to over mix.
- Spread batter into prepared pan. Bake for 23-25 minutes, or until toothpick inserted comes out clean.
- Cool completely before frosting.
- Frosting: Melt butter and chocolate chips together in a microwave safe medium bowl. Stir chips after 30 seconds to make sure chips aren’t overheating. Once chips are melted, stir in powered sugar, vanilla and lemon juice, if desired. Stir in cream to get desired consistency, about 1 tablespoon. Use more if needed. The mixture isn’t your typical frosting, but it will taste great on top of the blondies. Spread evenly over the top of your blondies.
- Sprinkle with extra coconut.
- Cut into squares and enjoy!
Want some more lemon recipes? I’ve got you covered! Lemon Blueberry Cupcakes
More lemon recipes from around the web:
Sugar Cookie Lemon Tarts by Inquiring Chef
Mini Lemon Hand Pies by Lemons for Lulu
Lemon Creme Crumb Bars by Cooking Classy
The Best Lemon Bars by Mel’s Kitchen Cafe