Lemon Coconut Oat Blondies + Video
Lemon coconut oat blondies. Yes, that means I combined lemon and coconut and oats. In one bar. Sue me.
I already knew that lemon and coconut complemented each other beautifully. Case in point: these lemon coconut loaf cakes. But I wanted to add another flavor to the mix. Something you perhaps wouldn't expect. Something hearty, to contrast the lightness of the lemon flavor and the sweet coconut flakes. Something like oats.
So that's just what I did. And you know what else I did? I made a video tutorial for these lemon coconut oat bars. Here we are:
Or, watch in on YouTube.
Obviously, aside from all the wonderful flavors produced by the tangy lemon extract and lemon zest and lemon juice and sweet coconut flakes and earthy oats, these lemon blondies also have the bestest texture.
These lemon bars are softtttt. And goeeeeeey. And richhhhhhh. And buttttery. And lemonnnny. And oatyyyy. And coconuttttty.
And also, they're so quick and easy to make.
The first time I made these bars, I made them without the lemon glaze you see depicted on the bars here. The blondies were great, but I felt they could use even more lemon flavor and tanginess.
So, to amp up the lemon taste, I added a lemon glaze to drizzle (or douse) on these bars. A super-simple, two-ingredient lemon glaze. Confectioner's sugar and freshly squeezed lemon juice. That is all.
And so, because of the glaze, these lemon blondies aren't technically a one-bowl recipe. A two-bowl sacrifice had to be made for the addition of the lemon glaze. The bars simply required it. What can you do.
These lemon coconut blondies will be the last gluten-full recipe I'll be posting on the blog for a few weeks. Because Passover arrives at the end of the month. And I'll be beginning to post Passover desserts next week already.
What I'm saying is, make the most of these lemon blondies. By making them. That's how you make the most of them.
OMG forgot to mention - spring starts next weeeeeek! YESSSSSSSSS finally I can't wait I'm so excited and so happy I'm so looking forward yayayayay
And aren't these bright and cheerful full-of-lemon-flavor bars so very spring-appropriate? AYE.
Also, guess what? I'll be posting yet another lemon dessert next week. A Passover lemon dessert. Why no, I don't think I'm overdoing it with the lemon.
Soft. Gooey. Quick. Easy. Tangy. Bright. Fresh. Sweet. Coconuty. Buttery. Lemony. Oaty.
Lemon coconut oat blondies coming at yaaaaaaaaaa
Lemon Coconut Oat Blondies
Yield: about 20 bars
1/2 cup (1 stick) butter, melted
3/4 cup granulated sugar
1 large egg
1/2 teaspoon vanilla extract
1 tablespoon lemon extract
Zest of 1 lemon
1 tablespoon lemon juice
1 cup packed flour
1/2 cup sweetened, shredded coconut
1/3 cup quick oats
2 teaspoons cornstarch
1/2 teaspoon baking soda
1/4 teaspoon salt
Lemon Glaze:
3/4 cup confectioner's sugar
Lemon juice, for thinning (about 1/2 lemon)
1. Preheat oven to 350 F. Line an 8x8" square baking pan with parchment paper, leaving some excess hanging over the edges for easy removal later.
2. In a large bowl, stir together the melted butter and sugar with a rubber spatula.
3. Vigorously stir in the egg, extracts, lemon zest, and lemon juice until mixture is smooth.
4. Pour flour, coconut, oats, cornstarch, baking soda, and salt right over the wet ingredients and stir everything together until just combined.
5. Spread dough into prepared pan evenly, smoothing top. Bake blondies for 20-24 minutes, until the edges just begin to get golden. Allow bars to cool before lifting them out of the pan by the excess parchment paper.
6. In a small bowl, whisk together the confectioner's sugar with just enough lemon juice to form a thick, yet pourable glaze. Drizzle glaze over cooled blondies and then slice blondies into bars of desired size.
