COCONUT BLONDIES (about 24 two inch squares)
2 sticks (½ pound) unsalted butter
2 cups packed light brown sugar
1 teaspoon pure vanilla extract
2 large eggs
1-½ cups all-purpose flour
¾ teaspoon baking soda
½ teaspoon salt
1-½ cups pecans (6 ounces), toasted and cooled
2 cups sweetened flaked coconut
- Preheat oven to 350* with rack in middle. Butter and flour a 13 by 9 inch baking pan.
- Melt butter in a 3 quart heavy saucepan over low heat, stirring, until smooth. Remove from heat and cool to lukewarm. Whisk in brown sugar and vanilla. Whisk in eggs one at a time until mixture is glossy and smooth.
- Whisk together flour, baking soda and salt, then whisk into butter mixture. Stir in pecans and 1-½ cups coconut.
- Spread in pan and sprinkle with remaining ½ cup coconut. Bake until a pick inserted in center comes out clean, about 40 minutes. Cool completely.
adapted from Gourmet Magazine, June, 2008