An island-y feel in a cookie bar! Double the coconut and double the white chocolate make these buttery bars irresistible. Serve warm with a glass of milk, or enjoy cold!
Meet the Chef: Heather Templeton
Hi! I’m Heather, the creator, baker, and photographer behind Heather’s Home Bakery. I started baking when my oldest was about to turn one, and I wanted to make his smash cake. I baked up my first ever layer cake, and I was hooked. Photography soon became a part of that love, and snapping stylized images of my creations have become just as much fun as the creations themselves! I enjoy developing and sharing delicious dessert recipes; from cakes to cookies to scones to muffins to brownies and beyond! So welcome to my bakery... I hope you stay a while, and in the process, find some desserts that you truly love and love to share.
- 1 cup Salted butter, melted 1 cup Salted butter, melted
- C&H® Golden Brown Sugar 1 ½ cup 1 ½ cup C&H® Golden Brown Sugar
- 2 Large eggs 2 Large eggs
- 1 teaspoon Pure vanilla extract 1 teaspoon Pure vanilla extract
- 1 teaspoon Pure coconut extract 1 teaspoon Pure coconut extract
- 2 cups All-purpose flour 2 cups All-purpose flour
- 1 teaspoon Baking powder 1 teaspoon Baking powder
- ½ teaspoon Salt ½ teaspoon Salt
- 1 ¼ cup White chocolate chips 1 ¼ cup White chocolate chips
White Chocolate Ganache:
- ¼ cup Heavy cream ¼ cup Heavy cream
- ½ cup White chocolate chips ½ cup White chocolate chips
- ½ cup Coconut, toasted ½ cup Coconut, toasted
To make the blondies:
Preheat oven to 350°F.
Cream the melted butter and the C&H® Golden Brown Sugar, then add eggs and mix well. Add vanilla and coconut extracts, flour, baking powder, and salt. Mix well, and then fold in chocolate chips. Pour into a greased square 8x8 baking pan and bake for 25 minutes.
To make the ganache:
Heat the heavy cream on the stovetop in a pan until nearing a boil. Remove from heat and add white choc chips. Allow to sit for 5 minutes. Stir vigorously until smooth.
In a separate pan, heat about ⅓-½ cup shredded coconut on medium heat until it becomes fragrant and begins to brown. Remove from heat and continue to stir until a golden brown color has been achieved (keep a close eye on the coconut as it can burn quickly).
When the bars come out of the oven, allow to cool for 10 minutes. Top with toasted coconut and drizzle with ganache.
Allow to cool completely and cut into squares.
- Store in an airtight container.
- Plant based butter can be subbed for a dairy-free cookie bar option, and a 1:1 gluten flour blend can be subbed for all-purpose.
- For the ganache, you may sub in dairy-free white chocolate plus coconut milk / cream and adjust measurements to suit your liking for the thickness.