Lemon Coconut Pecan Blondies
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. 🙂
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!
I loved the way these blondies turned out. If you enjoy lemony desserts, this one is superb.
Here’s the recipe.
LEMON COCONUT PECAN BLONDIES
(Recipe inspired from my Lemon Coconut Pecan Cookies)
| Prep Time | 25 minutes |
| Cook Time | 25 minutes |
| Servings |
|
- 1 cup unsalted butter softened
- 2 cups 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 chopped pecans
- 1 cup coconut
- 1 cup unsalted butter softened NOT melted (2 sticks)
- 4 to 4 1/2 cups powdered sugar
- 1/3 cup milk
- 2 tsp. grated lemon peel
- additional grated lemon peel for top of blondies
Ingredients
BLONDIES:
LEMON FROSTING:
|
|
- Mix butter, 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.
- Bake at 350° about 20-30 minutes or until toothpick inserted in center comes out clean.
- Cool completely before adding 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.
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
Prepare to drool over these divine blondies.
Lemon Coconut Pecan Blondies are perfect for potlucks because the recipe makes 4 dozen.
You may also enjoy these delicious recipes!
English Lemon Shortbread Strips
| Prep Time | 25 minutes |
| Cook Time | 25 minutes |
| Servings |
|
- 1 cup unsalted butter softened
- 2 cups 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 chopped pecans
- 1 cup coconut
- 1 cup unsalted butter softened NOT melted (2 sticks)
- 4 to 4 1/2 cups powdered sugar
- 1/3 cup milk
- 2 tsp. grated lemon peel
- additional grated lemon peel for top of blondies
Ingredients
BLONDIES:
LEMON FROSTING:
|
|
- Mix butter, 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.
- Bake at 350° about 20-30 minutes or until toothpick inserted in center comes out clean.
- Cool completely before adding 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.
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.
4 Comments
Sheila
July 2, 2017 at 4:34 am
Thank you for the unbleached flour tip. I’d never heard that! Your recipes look awesome.
Teresa
July 2, 2017 at 8:09 am
Thanks, Sheila. Hope you give some of them a try! Enjoy your Fourth of July weekend.
Kim @ The Baking ChocolaTess
April 11, 2017 at 1:39 pm
Yum! I’ll take a dozen please! 🙂
Teresa
April 12, 2017 at 2:39 pm
Yeah, these really are awesome. 🙂 Thanks for stopping by, Kim.