Sweet. Fruity. Simple. Exquisite. Decadent.
Hi, guys! I know it has been a while, and I am so sorry for the wait. Today, I will be sharing with you a recipe for pineapple coconut blondies. The blondies consist of a light colored cookie base, with slightly sweet undertones. On top, I have designed a white icing mixed with coconut shreds and pineapple juice for a pina colada flavor, and a sprinkle of oven toasted coconut to top it off. Of course these blondies have in no dairy, and they are on the healthier side. Enjoy 🙂
prep time: 10 minutes cook time: 18 minutes yield: 9
ingredients:
½ cup melted coconut oil
1 cup light brown sugar
1 tsp vanilla extract
⅓ cup unsweetened applesauce
1 ½ cup all purpose flour
1 tsp baking powder
¼ tsp salt
¾ cup powdered sugar
3 tbsp -¼ cup pineapple juice
3 tbsp shredded coconut
1 tbsp toasted shredded coconut
directions:
1. Preheat oven to 350 degrees Fahrenheit
2. Line an 8 inch square pan with nonstick foil paper.
3. In a mixing bowl, add coconut oil and sugar. Stir to combine.
4. Add in vanilla extract and applesauce.
5. Then baking powder and sea salt. Stir to combine.
6. Add in flour. Stir to combine.
7.Transfer dough into the lined pan. Press down into an even layer.
8. Bake for 18 to 20 minutes or until the middle is set. Do not over bake!
9. Finally, remove from oven. Allow blondies to cool in pan for 30 minutes before slicing.
10. Mix icing ingredients, except toasted coconut.
11. Spread icing on top of blondies.
12. Sprinkle toasted coconut on top.
Enjoy 🙂
Kristin Gabrielle 