Alright, it’s just one more week until school is out! I feel like I can finally see the end of the tunnel, even though I start summer school with no break in between. Oh but I still have to get through editing report card comments… other end-of-year procedures…
Can I just go on my honeymoon now? Please?
These coconut lime blondies were a treat for myself after I submitted my first draft of report card comments. They came out fudgy and chewy, and full of coconut and lime flavors!
First, preheat the oven to 338°F (170°C) and line an 8×8 inch baking pan with parchment paper. Combine the dry ingredients in one bowl and the wet ingredients in another. I usually use all butter when making blondies but used a combination of butter and extra virgin coconut oil for this recipe. It helps to elevate the coconut flavor without having to use coconut extract. Add the dry ingredients and white chocolate chips to the wet ingredients, and put the batter into the lined pan, top with additional white chocolate chips and coconut flakes, and bake for 25 to 28 minutes. As always, do the toothpick test to check if it’s ready to take out of the oven.
Let the coconut lime blondies cool completely in the pan before taking them out and cutting them. I find that cutting them into 16 pieces make the perfect portions, but I’m not stopping you from cutting them into bigger pieces or even digging into the pan with a spoon.
Can you see how fudgy these coconut lime blondies came out? The fudgy blondie base and the crispy coconut on top is such a great combo! Make these blondies this weekend, and perhaps again next weekend for Father’s Day! Why not?
Not a fan of lime or coconut? Make these blondies instead!
One year ago: Rocky Road Cookies