Many of you know cookies are my weakness. Cookies with icing, like Lemon Coconut Pecan Blondies, are particularly difficult for me to stay out of. I love icing on everything–brownies, cookies, cake, bread. I can’t get enough of any dessert with icing since I have a horrible sweet tooth. Layer icing on really thick and I’m a very happy camper. 🙂

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So when I needed to come up with some new goodies for John to share with friends, I decided to try one of my favorite cookie recipes. I made it into a blondie and added a luscious lemon frosting. Yes, it was divine. Cookies, blondies and bars are made even better with a slathering of icing on top. The thicker the icing the better. 🙂 Yes, sirreee! Give me a little cookie with my icing. 🙂

So if you have sweet tooth cravings like me, and you’re just dying for something sweet to take the edge off, then I can recommend Lemon Coconut Pecan Blondies. If you enjoy lemon desserts this is a terrific one. The coconut and pecans add delightful texture and crunch and the sweet creamy icing is spectacular. Better plan on making a couple of batches! Everyone will love them.

Lemon Coconut Pecan Blondies are heavenly!

I guarantee once you dig into these blondies you won’t want to stop!

Lemon Coconut Pecan Blondies are perfect for potlucks, backyard barbecues or tailgating parties.

Here’s what I did.

I used these ingredients for the blondies.

Place softened butter in a mixing bowl. Add sugar, baking soda, baking powder, salt, lemon zest, lemon juice, eggs and vanilla.

Beat with an electric mixer until smooth and creamy.

Add UNBLEACHED all-purpose flour. Bleached flour toughens baked goods. Add coconut and pecans.

Stir ingredients with a wooden spoon to combine.

Press into a greased 12×17″ cookie sheet.

Bake at 350 about 20-30 minutes or until a toothpick inserted in center comes out clean. Cool completely before adding icing.

I used these ingredients for the icing. (I ended up using two sticks of butter because I wanted more icing.)

Soften butter. Add lemon peel, powdered sugar and milk and beat with an electric mixer until smooth.

Spread icing over top of cooled blondies. Sprinkle additional lemon zest over top of the icing. Allow icing to set about 15-20 minutes before cutting into bars.

Lemon Coconut Pecan Blondies are terrific for office parties, too. The nice thing about this recipe is it makes about 4 dozen, so there’s plenty to share with others!

You’ll be salivating after the first bite!

I loved the way these blondies turned out. If you enjoy lemony desserts, this one is superb.

Lemon Coconut Pecan Blondies are so good, you won’t want to share! 🙂

Here’s the recipe.

LEMON COCONUT PECAN BLONDIES

(Recipe inspired from my Lemon Coconut Pecan Cookies)

Lemon Coconut Pecan Blondies

Teresa Ambra

Lemon Coconut Pecan Blondies are divine. These heavenly blondies are made with lemon zest, lemon juice, coconut and pecans and topped with a scrumptious lemony powdered sugar icing. They're so irresistible once you take a bite, you won't want to stop! Not only will they cure your sweet tooth cravings, but they're great for potlucks, backyard barbecues or tailgating parties, too. Your family and friends will rave over these mouthwatering treats.

No ratings yet

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 25 minutes mins

Total Time 50 minutes mins

Course Cookies, Brownies and Bars, Dessert

Cuisine American

Servings 48

Calories 197 kcal

Equipment

• 1 11x17" jelly roll pan
• 1 large mixing bowls
• 1 electric mixer
• 2 wooden spoons
• measuring cups
• measuring spoons
• 1 lemon zester or grater
• 1 spatula

Ingredients

  

1x2x3x

BLONDIES:

• 1 cup unsalted butter softened
• 2 cups granulated sugar
• 2 tsp. vanilla extract
• 2 large eggs
• 2 tbsp. fresh lemon juice (approximately the juice from one small lemon)
• 3 tsp. lemon zest (approximately the zest from one small lemon)
• 1/2 tsp. sea salt
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 3 cups UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
• 1 cup pecans chopped (measure after chopping)
• 1 cup coconut

LEMON FROSTING:

• 1 cup unsalted butter softened NOT melted (2 sticks)
• 4 to 4 1/2 cups powdered sugar
• 1/3 cup 2% milk
• 2 tsp. lemon peel grated
• 2 tbsp. lemon peel grated, for top of blondies

Instructions

 

BLONDIES:

• Mix butter, granulated sugar, vanilla, eggs, lemon juice, lemon zest, salt, baking powder, and baking soda with an electric mixer until smooth.
• Stir in flour, pecans and coconut with a wooden spoon until very well combined.
• Press dough into a greased 11x17” cookie sheet or jelly roll pan.
• Bake at 350° about 20-30 minutes or until toothpick inserted in center comes out clean.
• Cool completely before adding Lemon Frosting.

LEMON FROSTING:

• Mix ingredients with an electric mixer until smooth and creamy.
• Spread over top of cooled, Lemon Coconut Pecan Blondies.
• Sprinkle generously with freshly grated lemon peel.
• Allow icing to dry and harden slightly before cutting into bars.

Notes

NOTE: I kept my hands moist while patting the dough into the cookie sheet.

 

NOTE: I used an additional 1-2 tablespoons of freshly grated lemon peel on top of the icing.

 

NOTE: You can also refrigerate these bars an hour or so before cutting so the frosting sets up better.

 

^© Can’t Stay Out of the Kitchen

Nutrition

Calories: 197kcalCarbohydrates: 26gProtein: 1gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 28mgSodium: 50mgPotassium: 33mgFiber: 1gSugar: 20gVitamin A: 251IUVitamin C: 2mgCalcium: 16mgIron: 1mg

Keyword coconut, cookie, dessert, lemon, pecans

Tried this recipe?Let us know how it was!

Prepare to drool over these divine blondies.

Lemon Coconut Pecan Blondies will satisfy every sweet tooth craving!

Lemon Coconut Pecan Blondies are perfect for potlucks because the recipe makes 4 dozen. 

These blondies are terrific for company or holidays–especially summer holidays like Memorial Day, Fourth of July or Labor Day. They’ll be snapped up in no time. 🙂

You may also enjoy these delicious recipes!

Lemon Blondies

Lemon Poppyseed Blondies

English Lemon Shortbread Strips

Lemon Coconut Pecan Blondies

Teresa Ambra

Lemon Coconut Pecan Blondies are divine. These heavenly blondies are made with lemon zest, lemon juice, coconut and pecans and topped with a scrumptious lemony powdered sugar icing. They’re so irresistible once you take a bite, you won’t want to stop! Not only will they cure your sweet tooth cravings, but they’re great for potlucks, backyard barbecues or tailgating parties, too. Your family and friends will rave over these mouthwatering treats.

No ratings yet

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 25 minutes mins

Total Time 50 minutes mins

Course Cookies, Brownies and Bars, Dessert

Cuisine American

Servings 48

Calories 197 kcal

Equipment

• 1 11×17" jelly roll pan
• 1 large mixing bowls
• 1 electric mixer
• 2 wooden spoons
• measuring cups
• measuring spoons
• 1 lemon zester or grater
• 1 spatula

Ingredients

  

1x2x3x

BLONDIES:

• 1 cup unsalted butter softened
• 2 cups granulated sugar
• 2 tsp. vanilla extract
• 2 large eggs
• 2 tbsp. fresh lemon juice (approximately the juice from one small lemon)
• 3 tsp. lemon zest (approximately the zest from one small lemon)
• 1/2 tsp. sea salt
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 3 cups UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
• 1 cup pecans chopped (measure after chopping)
• 1 cup coconut

LEMON FROSTING:

• 1 cup unsalted butter softened NOT melted (2 sticks)
• 4 to 4 1/2 cups powdered sugar
• 1/3 cup 2% milk
• 2 tsp. lemon peel grated
• 2 tbsp. lemon peel grated, for top of blondies

Instructions

 

BLONDIES:

• Mix butter, granulated sugar, vanilla, eggs, lemon juice, lemon zest, salt, baking powder, and baking soda with an electric mixer until smooth.
• Stir in flour, pecans and coconut with a wooden spoon until very well combined.
• Press dough into a greased 11×17” cookie sheet or jelly roll pan.
• Bake at 350° about 20-30 minutes or until toothpick inserted in center comes out clean.
• Cool completely before adding Lemon Frosting.

LEMON FROSTING:

• Mix ingredients with an electric mixer until smooth and creamy.
• Spread over top of cooled, Lemon Coconut Pecan Blondies.
• Sprinkle generously with freshly grated lemon peel.
• Allow icing to dry and harden slightly before cutting into bars.

Notes

NOTE: I kept my hands moist while patting the dough into the cookie sheet.

 

NOTE: I used an additional 1-2 tablespoons of freshly grated lemon peel on top of the icing.

 

NOTE: You can also refrigerate these bars an hour or so before cutting so the frosting sets up better.

 

^© Can’t Stay Out of the Kitchen

Nutrition

Calories: 197kcalCarbohydrates: 26gProtein: 1gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 28mgSodium: 50mgPotassium: 33mgFiber: 1gSugar: 20gVitamin A: 251IUVitamin C: 2mgCalcium: 16mgIron: 1mg

Keyword coconut, cookie, dessert, lemon, pecans

Tried this recipe?Let us know how it was!