Lemon Coconut Blondies Recipe

Lemon Blondies full of coconut and white chocolate!

Course Dessert

Cuisine American

Keyword blondies, coconut, lemon

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Servings bars

Calories 195kcal

Author Dorothy Kern

Cost $8

Preheat oven to 350°F. Line a 9x13” pan with foil or parchment paper and spray with cooking spray.
Cream butter, brown sugar and granulated sugar in a large bowl using an electric mixer. Add eggs, vanilla, and lemon juice and lemon extract and beat until combined. Add lemon zest, baking powder, salt, and flour and mix. Stir in coconut and white chocolate chips.
Press into prepared pan (dough is sticky, spray your hands with cooking spray to avoid it sticking to your hands).
Bake for about 18-23 minutes or until the bars just lose their glossy sheen and are light golden around the edges. Be careful not to overcook - the center will still be jiggly when you take these out of the oven and they will finish cooking and firming up as they cool.
Store in an airtight container in the refrigerator for up to 3 days or freeze in a single layer for up to 1 month.
Make the glaze: whisk all glaze ingredients together until pourable. Drizzle over bars and sprinkle with additional coconut. Let glaze set.

Variations:

Add 1/2 teaspoon coconut extract in addition to (or in replacement of) lemon extract.
Omit white chocolate chips, if preferred.
Regular or non-dairy milk can be used in the icing, but you will probably need less and the icing will be thinner and less white.
Feel free to replace any or all of the lemon juice in the icing with more milk if preferred.
If you want to add flavor to the icing, you can add 1/8 teaspoon lemon or coconut extract.