Toasted Coconut Ginger Blondies recipe photo
Toasted Coconut Ginger Blondies
Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Preheat oven to 350 degrees F (180 degrees C). Lightly grease an 8x8 baking pan with extra fat of choice.

Sift the sifted flour, salt, baking powder and baking soda together into a small bowl. Stir in the crystallized ginger.

Melt fat of choice gently over low heat in a medium sized saucepan. Whisk in brown sugar, mixing well. Let cool slightly if warm.

Whisk egg and vanilla extract into the sugar mixture. Mix in flour mixture in stages until well combined.

Spread batter into prepared pan and sprinkle flaked coconut on top. Bake for 15-25 minutes.

Recipe Submitted by Sarah Shilhavy

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Comments (Comment Moderation is enabled. Your comment will not appear until approved.)
This sound good. Has anyone made it gluten free?
# Posted By Melissa | 3/15/10 1:01 PM
Not yet. I just developed it not too long ago. I'll be working on a GF version though! :)
# Posted By Sarah | 3/15/10 3:28 PM
I'm also interested in the GF version. How are you coming with this? Thanks
# Posted By Jacqui | 5/4/10 10:04 AM
Still need to work on it. :) I'm still trying to figure out the right flour mix to use with this one.
# Posted By Sarah | 5/5/10 5:06 PM
Could you use fresh ginger instead of crystalized?
# Posted By Beth | 9/13/10 4:20 PM
Using fresh ginger would make it taste quite different since it's not a candy add-in where the ginger has been cooked and candied. If you want give it a try, but add a little extra sugar (around 2-3 tablespoons).
# Posted By Sarah | 9/13/10 6:40 PM
Umm - can coconut flour be used instead of the white flour?

# Posted By Tonya | 1/22/11 2:55 PM
Tonya: I have the gluten free version here:
# Posted By Sarah:) | 1/22/11 3:17 PM

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