samoa blondies

Updated: Jan 24, 2021

samoa blondies

(makes 1 9x13 tray)


For the blondies:

1 cup unsalted butter (224 g)

1 cup granulated sugar (200g)

1 cup light brown sugar (200g)

2 eggs (100g)

1 tsp coconut extract

2 cups all purpose flour (250g)

1 tsp baking powder

pinch of salt

1 cup coconut flakes, toasted

For the assembly:

1 cup of semi-sweet chocolate, melted

1 cup coconut flakes, toasted

5.5 oz Kraft soft caramels, melted (about half the bag)


For the blondies: Prepare a 9x13 baking pan (buttered, floured, and lined with parchment paper) and preheat the oven to 350. Whisk together melted butter, both sugars and coconut extract. Add eggs. Fold in the flour, baking powder, and salt until incorporated, careful not to overmix. Fold in the coconut flakes. Pour into pan and use a spatula to spread the batter evenly. Bake for 25-30 minutes, until lightly golden brown.

For the assembly: Mix melted caramel with the toasted coconut and spread evenly across the top of the blondies. Melt chocolate in a double boiler, and use half to line the bottom of the blondies, and half to pipe lines across them on top. Slice into squares, and store at room temperature. Best served within 3-5 days.

Make life sweet,



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