Toasted Coconut Caramel Blondies Recipes

COCONUT BLONDIES

Steps:

• Preheat oven to 350°F with rack in middle. Butter and flour a 13- by 9-inch baking pan.
• Melt butter in a 3-qt heavy saucepan over low heat, stirring, until smooth. Remove from heat and cool to lukewarm. Whisk in brown sugar and vanilla. Whisk in eggs 1 at a time until mixture is glossy and smooth.
• Whisk together flour, baking soda, and salt, then whisk into butter mixture. Stir in pecans and 1 1/2 cups coconut.
• Spread in pan and sprinkle with remaining 1/2 cup coconut. Bake until a pick inserted in center comes out clean, about 35 minutes. Cool completely.

COCONUT CARAMELS

Steps:

• Heat oven to 350 degrees. Spread the coconut flakes in an even layer on a rimmed baking sheet, and toast until light golden brown, 5 to 8 minutes.
• Brush an 8-inch baking dish generously with coconut oil or coat with cooking spray. Sprinkle about 3 to 4 tablespoons of toasted coconut in an even layer on the bottom of the pan, and set aside.
• In a medium heavy saucepan, combine the coconut cream, sugar, corn syrup and sea salt. Bring to a boil over medium heat, stirring to dissolve the sugar. Boil, stirring frequently especially toward the end, until a candy thermometer reaches 250 degrees and caramel is a light golden brown and thickened, about 20 to 30 minutes. Remove from heat and stir in the ginger and cardamom.
• Pour the caramel into the prepared pan. Once the caramel stops bubbling and the surface forms a thin skin, about 3 minutes, sprinkle another 4 tablespoons toasted coconut across the surface. Allow to cool at room temperature and set completely, about 2 hours.
• Run a spatula around the sides of the baking dish, loosen and lift the caramel, and move onto a board or clean surface.
• Slice the caramel into 8 (1-inch-wide) strips, then across into 1/2-inch pieces, so you have about 72 caramels. Roll the sides of each piece in more toasted coconut. Wrap as individual sweets using 4- to 5-inch squares of parchment, wax paper, or cellophane, or use store-bought candy wrappers, twisting the ends to seal. Store at room temperature in a cool dry place. Caramels will keep stored at room temp for up to 7 days or frozen after wrapping for up to 1 month.

TOASTED COCONUT CARAMEL BLONDIES

Steps:

• 1. Preheat the oven to 300F. Spread the coconut out on a parchment-lined baking sheet and bake for 20 minutes, stirring every 5 minutes to make sure it doesn't burn. Take the coconut out of the oven to let it cool, then turn the oven up to 350F. 2. In a saucepan, melt the butter at medium heat, then whisk in the brown sugar and whisk until incorporated. 3. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Once the sugar butter mixture is cool, transfer to a mixing bowl and beat in the eggs and vanilla. Sift in the flour mixture and mix well. Add the chocolate chips and mix. 4. In a microwave safe bowl, melt together the caramels, salt and cream in the microwave in 30 second pulses, stirring a little between each pulse. Once the caramel is smooth, add the coconut and mix well. 5. Place half of the blondie dough in a 13"x9" baking dish. Spread the coconut caramel mixture on top so it's even. Top with the remaining blondie dough to cover the caramel. Set in the oven and bake for 40 minutes. 6. Let cool at least half an hour before cutting into bars and serving. 7. Enjoy!

COCONUT PECAN BLONDIES

Steps:

• In a large bowl, beat egg and brown sugar for 3 minutes. Add butter and vanilla and mix well. Combine the flour, baking soda and salt; gradually add to the brown sugar mixture, beating just until blended. Stir in pecans, coconut and white chocolate. , Spread into a greased 8-in. square baking pan. Bake at 325° for 30-40 minutes or until a toothpick inserted in the center comes out with moist crumbs (do not overbake). Cool on a wire rack. Cut into bars.