Coconut Macaroon Blondies

Remember that post about macarons from a few weeks ago? Yep, it was rather confusing, but on the whole, I think we pretty successfully defined what a macaron is, even if it isn’t really French! And, if you managed to interpret the profound complexity that is baking terminology (and my entirely unclear explanation of it), you may have learnt what a macaroon is too! But now, in a manner less given to over-exaggerated expressions (hah, who am I kidding?), I give you the macaroon blondie: it’s not a macaron, and it’s not a macaroon. Wait, WHAT? What is it then? Isn’t baking fun! More to the point, isn’t the English language such fun (can you sense the hostility)? So what the heck is a macaroon blondie? I’m so glad you asked. Here we go…

You know brownies? Yes, well there’s also a thing called a blondie. This is basically a white chocolate version of brownies (which use dark chocolate), and so instead of it being a brown-y colour (hence brownie), it’s comparatively blond, hence blondie. Now, combine a blondie (a white chocolate brownie) with a coconut macaroon (not macaron! Macaroon, as in those chewy cone-like Italian “biscuits”) and you get coconut macaroon blondies! It’s basically a macaroon in slice format. Clear as mud, right?

Well, you made it through that confusing paragraph, and I assume you now completely understand macarons, macaroons, brownies, blondies and macaroon blondies! If you’re not confused, or slightly vexed by the lack of clear terminological processes, I’m impressed. The baking world is wonderful, but rather confusing at times, but I think that just adds to the joy of it all! (It may also have something to do with the fact that I love history, language and sugar…).

 

Makes 20 pieces | Allow 45 minutes

 

Ingredients

180g unsalted butter

350g caster sugar

1 cup dessicated coconut

3 eggs

½ tsp almond essence

1 tsp vanilla essence

125g (1 cup) self-raising flour

 

Method

1. Preheat oven to 160°C fan-forced and line a slice tin about 30cm x 20cm (if in doubt, go for a smaller pan, not a larger pan!) with baking paper.
2. Melt butter in a large bowl in the microwave or in a large saucepan.
3. Add the sugar and coconut, and stir to combine.
4. Add the eggs, one at a time, stirring well, followed by the almond and vanilla extracts.
5. Finally, add the flour and stir until completely combined.
6. Pour into prepared tin and bake for 25-35 minutes or until golden brown on top and crusty around the edges.

 

Happy Baking!

 

Notes:

• This slice will keep for about a week in the pantry. I wouldn’t usually suggest keeping it in the fridge, as the texture is better at room temperature.
• This slice freezes very successfully – I find keeping it in a freezer bag is best, and allow about an hour to thaw on a warm day.

 

Advertisement