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Maple Pecan Blondies

Here’s a blondie recipe that I have made many times!  Mine are never as gooey as Gemma’s and that’s probably because I over-bake them. I should keep a better eye on them next time. I like to brown the butter first but it’s not necessary. Enjoy!  Maple Pecan Blondies Makes 9-12 servings Original recipe from Bigger Bolder Baking Ingredients ¾ cup butter, melted or browned 1¼ cups dark brown sugar ½ cup maple syrup 1 large egg  2 teaspoons vanilla 1/2 teaspoon salt 2 cups all-purpose flour ¼ teaspoon baking soda I ¼ cups pecans, toasted and chopped  Directions   Preheat the oven to 350°F. Grease and line a 9x13” baking pan with parchment. Gemma used 8x8 but I like my bars thinner. Whisk together the butter, brown sugar, maple syrup, egg, vanilla, and salt. Stir in the flour and baking soda just until combined.  Stir in the pecans. Pour mixture into prepared pan and bake for 30-35 minutes. They middle should be slightly jiggly but they still taste yummy if yo...
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Chewy Coconut Cookies

These are really yummy and super chewy! You can get about 30 cookies out of this recipe depending on the size of scoop you use.


Chewy Coconut Cookies
Adapted from Allrecipes.com
Makes 30 cookies

Ingredients
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup butter
  • 1/2 cup packed brown sugar
  • 1/2 cup white sugar
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 1 1/3 cups flaked coconut
Directions
  1. Preheat oven to 350F and line a baking sheet with parchment.
  2. Combine the flour, baking soda, and salt. Set aside.
  3. Cream butter, brown sugar, and white sugar until smooth. Beat in the egg and vanilla until light and fluffy.
  4. Slowly mix in the flour mixture, then stir in the coconut.
  5. Use a cookie scoop to drop the cookies about 2" apart.
  6. Bake for 8 to 10 minutes until edges are lightly golden.
  7. Let rest on the cookie sheet for a minute then transfer to wire racks to cool completely.

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