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Almond Joy Blondies | Can't Stay Out of the Kitchen | these rich and decadent #cookies are divine. Perfect #dessert for any occasion. The icing is to die for! #chocolate #coconut #almonds

Almond Joy Blondies

Teresa Ambra
These rich, decadent brownies are filled with double chocolate chips, coconut and almonds, then frosted with a luscious buttercream frosting and sprinkled with toasted coconut. Perfect for holidays, potlucks, backyard barbecues or tailgating parties.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Course Cookies, Brownies and Bars, Dessert
Cuisine American
Servings 64
Calories 299 kcal

Equipment

  • 1 15 1/2 x 21" cookie sheet pan
  • 2 large mixing bowls
  • 1 electric mixer
  • 2 wooden spoons
  • 1 nut chopper if nuts are not previously chopped
  • measuring spoons
  • measuring cups
  • 1 spatula

Ingredients
  

COOKIE LAYER:

  • 1 cup unsalted butter softened (2 sticks)
  • 1 1/2 cups granulated sugar
  • 1 1/2 cups brown sugar packed
  • 4 large eggs
  • 3 tsp. vanilla extract
  • 4 1/2 cups UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
  • 2 tsp. baking soda
  • 1 tsp. sea salt
  • 5 cups chocolate chips
  • 2 cups sweetened coconut
  • 2 cups almonds chopped

BUTTERCREAM FROSTING:

  • 2 cups unsalted butter (1 pound), room temperature
  • 5 cups powdered sugar
  • 2 tsp. vanilla extract
  • 2 tbsp. 2% milk
  • 1/2 cup coconut toasted

Instructions
 

COOKIE LAYER:

  • Pre-heat oven to 350°F.
  • Spray a 15 1/2x21” cookie sheet with cooking spray.
  • In a large bowl, cream the butter, sugars, eggs, vanilla, baking soda and salt together with an electric mixer until well combined.
  • Stir in flour, chocolate chips, coconut and almonds.
  • Spread batter into cookie sheet and smooth the top.
  • Bake 30-35 minutes or until golden brown on top and a toothpick inserted in center comes out clean.
  • Cool completely.
  • Top with frosting.

BUTTERCREAM FROSTING:

  • Cream the butter with an electric mixer until smooth, about a minute.
  • Add powdered sugar, vanilla and milk and mix until smooth.
  • Spread Buttercream over top of blondies.
  • Toast coconut in small pan in 350 degree oven about 5 minutes tossing once or twice during baking time to get good coverage.
  • (You can also do this in a toaster oven).
  • Sprinkle toasted coconut on top of icing.

Notes

NOTE: If you don’t have a cookie sheet that large (3/4 cookie sheet pan), then you can substitute two 9x13” glass baking dishes.
 
NOTE: Refrigerate one hour before cutting into bars.
 
NOTE: To toast coconut, spread coconut on cookie sheet and bake at 350° about 5 minutes. Fluff coconut with a fork a few times while cooking so that all sides lightly brown.
 
© Can’t Stay Out of the Kitchen
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Nutrition

Calories: 299kcalCarbohydrates: 37gProtein: 2gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.4gCholesterol: 35mgSodium: 87mgPotassium: 109mgFiber: 1gSugar: 28gVitamin A: 283IUVitamin C: 0.02mgCalcium: 33mgIron: 1mg
Keyword almonds, brownie, chocolate, chocolate chip cookie, chocolate chips, chocolate dessert, coconut, cookie, dessert
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