I really love to bake. But even those of us who love to spend time in the kitchen, don't always have unlimited time to spend there. This is a blondie bar cookie that is quick and easy to whip up, and because it's so moist and chewy, even those who don't particularly like coconut find themselves eating one or two. The original recipe came from Epicurious, but I'm re-posting it here with small preference changes.

1 1/2 sticks salted butter, softened
1 1/2 cups firmly packed light brown sugar
2 large eggs
2 teaspoons vanilla
1 1/2 teaspoons baking powder
1 1/2 cups all purpose flour
1 12 oz bag semisweet chocolate chips
1 cup sweetened flaked coconut, toasted and cooled*
1 cup sweetened flaked coconut, untoasted



Preheat your over to 350°F. Cream together the butter and the brown sugar, beating the mixture until it is light and fluffy, add the eggs, one at a time, beating well after each addition, and beat in the vanilla. In a small bowl whisk together the baking powder, and flour, add the flour mixture to the butter mixture, and beat the batter until it is just combined. Stir in the chocolate chips and the both cups of coconut.

Spread the batter evenly in a buttered 13- by 9-inch baking pan. Since the dough is very stiff and thick, I find using a small butter knife gives you more control over the spreading of the dough, while a rubber spatula just leaves you with holes and a sticky mess. Bake the blondie in the preheated oven for 25 to 30 minutes. It should be very light golden color and start to pull away from the sides of the pan slightly. Let the blondie cool completely in the pan on a rack and cut it into squares.

*Be very careful when toasting coconut. On this particular occasion I felt it unnecessary to stand in the kitchen while I attempted to toast my coconut and my first batch nearly started a fire. For photographic evidence, click here.