Chocolate Chip Macaroon Blondies ~ part blondie, part macaroon, part chocolate chip cookie, these easy dessert bars are universally loved!
We’ll be briefly seeing our daughter at college this weekend and I want to bring her a homemade treat. Her town is small enough that there is no Starbucks, so an amazing local bakery/coffee shop has been able to thrive there. They make a to-die-for macaroon the size of a golf ball that is dipped in dark chocolate. It costs a small fortune, and after you eat one you don’t need to eat for the rest of the day. She and I are both hooked on them, so I know she’ll love these blondies.
Note: You can find coconut flour in specialty stores, online, and often in the large supermarket chains.
Chocolate Chip Macaroon Blondies
- 10 Tbsp unsalted butter softened
- 1 cup packed brown sugar I used dark brown, you can use any kind
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp almond extract
- 1 cup all-purpose flour
- 2/3 cups coconut flour
- 1 tsp baking powder
- 1/2 tsp salt
- generous 1/2 cup chocolate chips I used dark, use any kind you want, including white!
- generous 1/2 cup sweetened coconut flakes
- Preheat your oven to 350F.
- Line your 8x8 or 9x9 pan with foil to make it easy to remove and cut your blondies.
- Measure out the flour, baking powder and salt in a small bowl. Mix to combine.
- Cream the butter and sugar till fluffy, then add the eggs and extracts and mix well.
- Add the flour mixture, coconut and chocolate. Mix until just well combined.
- Spread evenly in your pan and bake for about 30-35 minutes (check at 30) until a toothpick inserted near the center comes out moist with a few crumbs and the blondies are looking light golden.
- Cool before cutting.