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Joe's Stone Crab Coconut Chip Blondies

COCONUT CHIP BLONDIES
Joe's Stone Crab Restaurant Recipe

Makes 1 dozen

1/2 cup chopped pecans
1/2 cup unsalted butter, softened
1/3 cup granulated sugar
1/3 cup brown sugar
1 egg
1 teaspoon pure vanilla extract
1 cup plus 2 tablespoons flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup semisweet chocolate morsels
1 1/4 cups shredded coconut

Preheat the oven to 350 degrees. Butter a 9 inch  square baking pan. Set aside.

Place the pecans in a pie plate or shallow baking pan. Place in the oven until the nuts are fragrant, 8 to 10 minutes. Set aside.

In the bowl of an electric mixer, cream the butter with the sugars at medium speed util light. Add the eggs, then the vanilla, mixing until blended.

Sift the flour with the baking soda an salt onto a sheet of wax paper. Lower the mixer speed and add the flour, mixing just until blended, no longer. Add the chocolate morsels, coconut, and pecans an mix just until evenly distributed. Transfer the dough to the baking pan, spreading it evenly.

Bake for 20 minutes, or until the top is dry and golden brown and a toothpick inserted into the center of the mixture comes out nearly clean. Cool the pan on a wire rack, then cut into twelve 2 by 3 inch bars.

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