So far, in every week this month, I have made a baked good with my secret ingredient. I am keeping that streak going during coconut week. I made blondies using this recipe (link here). I love the combination of lemon and coconut in desserts, it’s so fresh and I just love anything with citrus. These flavours are also really good in cupcakes.
I do like dense chocolate brownies but sometimes I want something a little lighter and less rich. That’s what these blondies were. They were not super heavy or loaded with butter and sugar which I liked. I’m not gonna say they were healthy, but they were definitely less unhealthy than most similar desserts 😛 .
The actual blondie part was nicely flavoured with lemon (I would probably still add more zest and juice though to give more of a zip) and had lots of shredded coconut throughout. Then there was the white chocolate frosting which added a nice little touch of sweetness and worked well with the other flavours. Really yummy dessert.
Here are just a couple notes that I made while baking these blondies and they should be helpful if you make them.
- I made a half batch and used an 8×8 pan. The blondies will be thinner and don’t need as much time in the oven – I baked mine for about 18 minutes which was a touch too long, 15 is probably enough.
- The recipe doesn’t specify whether sweetened or unsweetened coconut was used – I assumed it’s supposed to be unsweetened because otherwise the blondies would be too sweet
- If you store them in the fridge, they will firm up and the icing will harden. They get more of a cookie texture like this which I enjoyed