Ingredients
Equipment
Method
- Preheat the oven to 180°C (350°F) and prepare your baking dish by greasing it lightly or lining it with parchment paper.
- Combine the dry ingredients: In a medium bowl, whisk together the flour, baking powder, shredded coconut, and salt.
- Mix the wet ingredients: In a large mixing bowl, blend the melted butter and brown sugar until smooth. Then, add in the eggs and vanilla extract, whisking until fully incorporated.
- Combine wet and dry mixtures: Slowly fold the dry ingredients into the wet mixture using a spatula until just combined. Be cautious not to overmix.
- Pour the batter into the prepared baking dish, smoothing the top evenly with the spatula.
- Bake in the preheated oven for 25 minutes or until the edges are golden and the center is set but still slightly soft.
- Cool the blondies in the pan for about 10 minutes before transferring them to a wire rack to cool completely.
- Prepare the yogurt cream by mixing the Greek yogurt with honey or maple syrup until smooth. Adjust sweetness to taste.
- Serve the blondies cut into squares, topped with a dollop of yogurt cream and a sprinkle of toasted coconut flakes if desired. Enjoy!
Nutrition
Notes
Don’t hesitate to swap out shredded coconut for another nut or dried fruit if you want to shake things up!
If you prefer a dairy-free option, use a dairy-free yogurt alternative for your cream.
These blondies can be stored in an airtight container at room temperature for up to 3 days or refrigerated for a longer freshness.
They taste great cold or warmed slightly in the microwave!
If you prefer a dairy-free option, use a dairy-free yogurt alternative for your cream.
These blondies can be stored in an airtight container at room temperature for up to 3 days or refrigerated for a longer freshness.
They taste great cold or warmed slightly in the microwave!