2sticksunsalted buttersoftened to room temperature
2wholeeggs
1/2teaspooncoconut extract
1 1/4cupsshredded coconut
1cupbutterscotch chips
Instructions
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.
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!!