I really love blondies. They are like chocolate chip cookies, but gooier. When it comes to desserts, any goo is good goo. I’ve always loved my old recipe for blondies, which ironically I wasn’t able to find when I wanted to make some recently, and I still can’t find … but that’s OK because these are infinitely better.

I’ve got to give Smitten Kitchen some of the credit, since I based my recipe off of her blondie recipe. The brilliant addition of coconut though … that’s all me. It’s scary the amount of creativity that comes out when attempting to satisfy a craving. I’ve been dreaming about the taste of coconut and chocolate but really wasn’t in the mood for the texture of my healthy coconut-chocolate macaroons, so I figured I’d try dumping some shredded coconut right into the blondies. I’ll be doing that again.

Coconut Chocolate Chip Blondies

Ingredients:

• 8 tablespoons melted butter or coconut oil
• 2/3 cup palm sugar
• 1 egg
• 1 teaspoon vanilla extract
• pinch salt
• 1 cup spelt flour
• 3/4 cup chocolate chips (I use grain-sweetened)
• 1/2 cup unsweetened shredded coconut

This was a one-bowl beauty, ladies and gentlemen — simple mix the butter and sugar together, then add the egg and vanilla and mix well. You could use your mixer for this, which is normally my style, but I didn’t this time and it worked out great.

Stir in salt and flour, mix and then stir in the chocolate chips and coconut. Spread into an 8×8 inch pan (grease it first) and bake at 350 degrees for about 20 minutes. Not too long — you want them just a little bit gooey in the middle.