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–+ servings
lemon coconut blondies on parchment paper and colorful napkin topped with coconut
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Lemon Coconut Blondies

Lemon flavored blondies filled with coconut!!
Servings 24 bars
Author Dorothy Kern

Ingredients

For the blondies:

  • 1 cup sugar
  • 1/2 cup 1 stick butter
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 3 tablespoons lemon juice and 1 teaspoon lemon zest from about 1 lemon
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 cups flour
  • 1 cup coconut

For the frosting:

  • 1/2 cup white chocolate chips
  • 2 tablespoons butter
  • 1/3 cup powdered sugar
  • 1/2 teaspoon vanilla
  • 1 teaspoon heavy cream
  • Extra coconut for garnish

Instructions

  • Preheat oven to 350 degrees. Line a 9x13 pan with foil and spray with cooking spray.
  • Cream sugar and butter in the bowl of an electric mixer fitted with a paddle attachment. Add eggs and vanilla and beat until combined. Mix in lemon juice and zest. Add baking powder, salt, and flour and mix. Stir in coconut.
  • Spread into prepared pan.
  • Bake at 350 for 23-25 minutes. Do not over bake or they will be dry and cakey. It's best to remove them from the oven when they are still a little underdone so they can finish baking while they cool. Remove from oven and cool completely before frosting.
  • To make the frosting: Melt butter and white chocolate together in microwave. Stir in powdered sugar and vanilla.
  • Stir in cream to get desired consistency (I used 1 teaspoon). The mixtured seemed separated, but still worked!
  • Spread a light coating evenly over the top of your bars and sprinkle with extra coconut.