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Lemon Coconut Pecan Blondies | Can't Stay Out of the Kitchen | these #cookies are divine! They have a heavenly #lemon icing and are filled with #coconut & #pecans. Great for #potlucks or #tailgating. #dessert

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.
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
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
  

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
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