It was a sun-drenched afternoon on the island of Koh Samui when inspiration struck like a tropical breeze. I had just finished a delightful meal of coconut curry and was left with an insatiable craving for something sweet, yet refreshing. As I wandered through a local market, the vibrant colors of fresh coconuts and limes caught my eye. It was in that moment I decided to blend the comforting flavors of classic blondies with a tropical twist, resulting in these exquisite Coconut-Lime Blondies. The first bite transports you to a sunlit beach, making every day feel like a getaway.
Ingredients
1 cup unsalted butter, melted
1 cup brown sugar, packed
1/2 cup granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
Zest of 2 limes
1 cup shredded unsweetened coconut
1/2 cup white chocolate chips (optional)
Instructions
Begin by preheating your oven to 350°F (175°C). Grease and line an 8×8-inch baking pan with parchment paper, allowing some overhang for easy removal later.
In a large mixing bowl, whisk together the melted butter, brown sugar, and granulated sugar until the mixture is smooth and creamy. The warmth of the butter will help dissolve the sugars, creating the perfect base for your blondies.
Next, add in the eggs one at a time, whisking thoroughly after each addition. Stir in the pure vanilla extract, filling your kitchen with a warm and inviting aroma.
In a separate bowl, mix together the flour, baking powder, and salt. Gradually fold the dry ingredients into the wet mixture, being careful not to overmix. The goal is a tender blondie, so gentle hands are key here.
Now comes the fun part—zest those limes and add them to the batter along with the shredded coconut. If you’re feeling indulgent, fold in the white chocolate chips for an extra layer of sweetness. The combination of lime and coconut will remind you of a refreshing piña colada.
Pour the thick, luscious batter into your prepared baking pan, smoothing the top with a spatula. Bake in the preheated oven for 25 to 30 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out with a few moist crumbs.
Once baked, allow the blondies to cool in the pan for about 10 minutes, then lift them out using the parchment paper overhang. Let them cool completely on a wire rack before slicing into squares.
Serve your Coconut-Lime Blondies with a dusting of powdered sugar or a dollop of whipped cream on the side. Each bite is a perfect harmony of sweet and tangy, enveloped in a rich, buttery texture. Enjoy them with a cup of tea or as a special treat at your next gathering. Bon appétit!