Coconut Ginger Blondies

July 13, 2014 2 Comments

I am a huge fan of coconut and my husband Marc is even more of a fan. In summer, I love how it just plays off of the balmy weather to make it feel like a tropical. When the sweet coconut is balanced with the heat of fresh ginger, it is a completely winning combination! To keep that perfect balance, I left the chocolate out of the equation and came up with the idea of these incredible coconut ginger blondies! They were such a fun dessert. Best of all, they were so simple to make. That was my kind of treat!

The coconut ginger blondie batter all put together.
The batter for the coconut ginger blondies came together quickly in my stand mixer! The first thing to do was mix my fresh ginger with both granulated sugar and dark brown sugar. This was an important step because the sugars softened the ginger. I let that sit together for about 5 minutes before adding the rest of the ingredients.
The coconut ginger blondies ready to bake!
I spread that luscious batter into my greased 9 x 13 baking pan. My spatula was the perfect tool to make sure it was smooth and even. The coconut ginger blondies were ready to bake for about 40 minutes!
The coconut ginger blondies fresh out of the oven.
Once the coconut ginger blondies were baked through and fresh out of the oven, they needed to cool for about 20 minutes before I cut them into squares. It was a very long 20 minutes since they smelled so good!

When they were cooled, I cut the coconut ginger blondies into 12 equal squares. Then it was time to enjoy them! Oh my goodness, leaving out the chocolate let the other flavors really shine. I loved the heat of the ginger against the sweetness of the coconut. The butterscotch chips and shredded coconut also gave them fantastic flavor. These babies were such an amazing and tropical inspired dessert. Enjoy, friends!

Coconut Ginger Blondies
Coconut Ginger Blondies
5 from 1 vote
Coconut Ginger Blondies
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Coconut Ginger Blondies
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
 
Course: Dessert
Servings: 12 blondies
Author: Jeanie and Lulu's Kitchen
Ingredients
  • 2 tablespoons peeled and grated fresh ginger
  • 1 cup granulated sugar
  • 1 cup dark brown sugar
  • 2 cups all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 2 sticks unsalted butter softened to room temperature
  • 2 whole eggs
  • 1/2 teaspoon coconut extract
  • 1 1/4 cups shredded coconut
  • 1 cup butterscotch chips
Instructions
  1. First combine the fresh ginger and two sugars in the bowl of a stand mixer. Let the sugars soften the ginger for 5 minutes while you pre-heat the oven to 325 and spray a 9 x 13 pan with cooking spray. In another bowl, whisk the flour, baking powder, baking soda, cinnamon, ground ginger and salt together to aerate the dry ingredients. Then add the butter to the stand mixer bowl with the ginger and two sugars. Cream it all together thoroughly until it is a fluffy base.
  2. Pour in the eggs and coconut extract and let them get mixed in well. Turn the speed to low and slowly pour in the dry ingredients. Then turn the mixer off and use a rubber spatula to fold in the shredded coconut. Pour the batter into the greased baking pan and smooth it out with the spatula to make sure it is even. Bake the blondies for about 40 minutes. Test them with a toothpick inserted in the center. It should come out cleanly. Let the blondies cool for at least 20 minutes. Then cut into 12 equal squares and serve! Enjoy!!

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5 from 1 vote (1 rating without comment)