Best 4 Coconut Almond Blondies Recipes

Attention, dessert enthusiasts and coconut-almond aficionados! Get ready to embark on a culinary adventure as we delve into the delightful world of coconut almond blondies. These delectable treats offer a symphony of flavors, combining the sweet tropical essence of coconut with the nutty richness of almonds, all baked to perfection until golden and gooey. Whether you're a seasoned baker looking for a new twist or a novice cook seeking an easy yet indulgent dessert, this article will guide you through finding the best recipe for coconut almond blondies that will tantalize your taste buds and leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

COCONUT OIL CHOCOLATE CHUNK BLONDIES

Coconut Oil Chocolate Chunk Blondies image

No butter (or any other dairy) in these ooey-gooey one-bowl blondies - coconut oil works perfectly in its place. But no coconut taste - just caramelized chocolatey bliss! Pinky swear.

Provided by Kare for Kitchen Treaty

Time 40m

Number Of Ingredients 8

Ingredients

1/2 cup coconut oil (melted + more for greasing the pan)
1 cup dark brown sugar
1 large egg
1 teaspoon pure vanilla extract
1 cup 126 grams all-purpose flour (white whole wheat flour also works)
1 teaspoon baking soda
1/2 teaspoon salt (I use fine-grain sea salt; kosher or table salt also works)
1 cup chocolate chunks

Steps:

Preheat oven to 350 degrees Fahrenheit. Rub an 8"x8" baking dish with coconut oil and set aside.
Add the 1/2 cup coconut oil and brown sugar to a large bowl. Mix with a spatula or wooden spoon until well-combined and smooth. Add the egg and vanilla and stir until combined. Sift in the flour, baking soda, and salt. Mix with wooden spoon until nearly incorporated - do not overmix. The batter will be very thick. Mix in the 1 cup chocolate chunks.
Transfer batter to the baking dish and using the wooden spoon or your fingers, gently but firmly press the batter into the pan, smoothing the top as much as possible as you go.
Bake until golden brown and set in the middle, about 30 minutes. Remove from oven and let cool in the pan for about 30 minutes. Cut into squares and use a cookie spatula to transfer to a wire rack to cool completely. Blondies keep well in a room-temperature airtight container for 2-3 days.

ALMOND BLONDIES

Almond Blondies image

These make a nice change from the typical chocolate brownie. When I bake up a batch, they disappear quickly at my house. -Cindy Pruitt, Grove, Oklahoma

Provided by Taste of Home

Categories Desserts

Time 40m

Yield 16 servings.

Number Of Ingredients 10

Ingredients

2 large eggs, room temperature
1/2 cup sugar
1/2 cup packed brown sugar
1/3 cup butter, melted
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1-1/3 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 cup chopped almonds

Steps:

Preheat oven to 350°. In a large bowl, beat the eggs, sugar and brown sugar for 3 minutes. Add butter and extracts; mix well. Combine the flour, baking powder and salt. Gradually add to the creamed mixture, beating just until blended. Fold in almonds., Pour into an 8-in. square baking pan coated with cooking spray. Bake until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool on a wire rack. Cut into squares.

Nutrition Facts : Calories 143 calories, Fat 6g fat (3g saturated fat), Cholesterol 36mg cholesterol, Sodium 88mg sodium, Carbohydrate 21g carbohydrate (13g sugars, Fiber 1g fiber), Protein 2g protein.

COCONUT-ALMOND BLONDIES

Coconut-Almond Blondies image

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.

Provided by Virginia Mott

Time 1h

Yield 12

Number Of Ingredients 11

Ingredients

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

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Generously butter a 7x10-inch or 8x8-inch baking dish.
Beat brown sugar and coconut oil together in a mixing bowl until creamy. Beat in eggs until fluffy. Beat in vanilla and almond extracts.
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.
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.

Nutrition Facts : Calories 253.5 calories, Carbohydrate 28.9 g, Cholesterol 31 mg, Fat 14.5 g, Fiber 1.3 g, Protein 3.4 g, SaturatedFat 10.5 g, Sodium 156 mg, Sugar 18.4 g

COCONUT BLONDIES

Coconut Blondies image

These are awesome. I can't wait to try the chocolate chip version. From "The All New Good Housekeeping Cookbook"

Provided by SharleneW

Categories Bar Cookie

Time 40m

Yield 24 brownies

Number Of Ingredients 9

Ingredients

1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
6 tablespoons butter or 6 tablespoons margarine
1 3/4 cups packed light brown sugar
2 teaspoons vanilla extract
2 large eggs
1 1/2 cups pecans, coarsely chopped
3/4 cup sweetened flaked coconut

Steps:

Preheat oven to 350°F.
Grease 13 x 9-inch baking pan.
In small bowl, combine flour, baking powder and salt.
In saucepan, melt butter over low heat.
Remove from heat.
Stir in brown sugar and vanilla; add eggs, stirring until well blended.
Stir in flour mixture into sugar mixture just until blended.
Stir in coconut and pecans.
Spread batter evenly in prepared pan.
Bake until toothpick inserted 2 inches from edge of pan comes out clean, about 30 minutes.
Do not overbake; blondies will firm as they cool.
Cool completely in pan on wire rack.
When cool, cut lengthwise into 4 strips and then cut each strip crosswise into 6 pieces.
Variations: Pecan Blondies--leave out coconut.
Chocolate Chip Blondies--leave out coconut and stir in 1 (6 oz) package semisweet chocolate chips.

Tips for Making Perfect Coconut Almond Blondies:

Use high-quality ingredients, especially butter and coconut. This will make a big difference in the flavor of the blondies.
Cream the butter and sugar together until light and fluffy. This will help to incorporate air into the batter, resulting in a more tender blondie.
Add the eggs one at a time, beating well after each addition. This will help to prevent the batter from curdling.
Stir in the dry ingredients until just combined. Overmixing will result in a tough blondie.
Fold in the coconut and almonds. Do not overmix, or the blondies will become tough.
Bake the blondies in a preheated oven until the edges are golden brown and a toothpick inserted into the center comes out with just a few moist crumbs attached.
Let the blondies cool completely before cutting them into bars. This will help to prevent them from crumbling.

Conclusion:

Coconut almond blondies are a delicious and easy-to-make treat that are perfect for any occasion. With their chewy texture and sweet coconut flavor, these blondies are sure to be a hit with everyone who tries them. So next time you're looking for a sweet treat, give these coconut almond blondies a try. You won't be disappointed!