Maggie is a fabulous baker. She has a talent for taking an already delicious recipe to the next level. This one is no exception. She transformed this “Blondies” recipe From The All American Cookie Book into a coconut and cranberry concoction. Find recipe below.
For an adorable presentation, place them at the center of our Petite Blossom Cups. We used our Wild Prairie Flower since it looks just like a Christmas poinsettia. Wouldn’t they be the perfect party favor for your next Holiday Party? Just place one flower on each place setting for your guests to enjoy!
Coconut Cranberry Blondies
1″ Round cookie cutter
1 ½ Cups all-purpose white flour
½ Teaspoon baking powder
¼ Teaspoon salt
¾ Cup packed light brown sugar
1 Stick plus 2 tablespoons unsalted butter, slightly softened
2 Large eggs
1 ½ Tablespoons light corn syrup
1 ½ Teaspoons vanilla extract
¼ Cup chopped pecans
¼ Cup dried cranberry
¼ Cup Semi Sweet Chocolate Chips
½ Cup sweetened coconut flakes
Preheat the oven to 350 degrees F. Lightly grease an 8 inch square baking pan. Line the pan bottom with parchment paper.
In a medium bowl, thoroughly stir together the flour, baking powder, and salt; set aside. In a large bowl, with an electric mixer on medium speed, beat together the brown sugar and butter until light and fluffy. Add the eggs, corn syrup, and vanilla and beat until well blended. Stir in the flour mixture until well blended.
Finally, add the pecans, the dried cranberries and the chocolate chips to the mixture. Pour the batter into the prepared baking pan, spreading to the edges. Sprinkle the sweetened coconut flakes evenly on the top the batter.
Bake in the middle of the oven for 25 to 30 minutes, or until the coconut flakes are golden and a toothpick inserted in the center comes out clean but moist. Transfer the pan to a wire rack until completely cooled.
Using a 1″ round cookie cutter, cut out the Blondies. Place them in the Cello liners that come in each pack of Petite Blossom Cups and then insert them at the center of the flower.