Tag Archives: coconut

Valentine’s Day Browned Butter Blondies

These were more of a chocolate chip cookie bar than a blondie, but I really loved them. Not only are they super easy to make (I made 2 batches at the same time) but they are amazing, I brought them to work, and they were devoured in 2 minutes. I can guarantee that whoever you make these for will love them 🙂

I didn’t modify the recipe too much, I kept the coconut in one batch, and in another I added toffee bits instead of coconut, and I really liked the depth of flavour it lent to the blondies. You can easily add in (or take away) any extras, I think these would be great with peanut butter, or with white chocolate chips instead of milk. No matter how you make these, you’ll definitely capture the heart of your valentine, hehe.

Valentine’s Day Blondies Recipe from Six Sisters Stuff
Makes 16-20 pieces (one 9×9 pan)

10 tablespoons unsalted butter
1 cup packed dark brown sugar
1/4 cup granulated white sugar
1 large egg
2 teaspoons vanilla extract
pinch of salt
1 1/4 cups all-purpose flour
1 1/4 cups sweetened flaked coconut (or sub in 1/2 cup toffee bits)
1 1/4 cups milk or semi-sweet chocolate chips (use 1 1/2 cups if you’re using the toffee bits)
Pink and Red Smarties or (M&M’s) for the top

Preheat the oven to 350F and line a 9×9 inch pan with parchment paper.

Brown the butter in a small saucepan over medium heat until it begins to smell nutty (make sure to watch it closely so it doesn’t burn). Let the butter cool for a few minutes, until it is almost at room temperature.

In a large mixing bowl, combine the browned butter and sugars.

Stir in egg, vanilla and salt, then stir in flour, coconut and chocolate chips until batter is thorougly mixed.

Pour the batter into the prepared pan and smooth the top. Sprinkle a few Smarties on top.

Bake 25 to 30 minutes. Make sure to let the blondies cool before cutting or you’ll have a big ol’ gooey mess on your hands :p.


Butterscotch Coconut Cookies

These cookies are soft, chewy, sweet, and amazing, and I hope you like them as much as I do. I love the combination of the butterscotch chips and coconut, and in a cookie especially, I don’t know what could be better :).

The brilliant addition of honey allows these cookies to stay soft and chewy for days after baking, so, if you’re like me and tend to purposely underbake your cookies, try to make sure that they are cooked through this time.

I didn’t really make any modifications to this recipe, other than replacing chocolate chips with butterscotch chips and adding some flax, vanilla extract, and coconut. Anyways, without further ado, here is the recipe!

Butterscotch Coconut Cookies – from Baking Bites
Makes about 4 dozen cookies
1 cup butter, room temperature
1 cup brown sugar
1/4 cup white sugar
1/4 cup honey
2 large eggs
1 tsp vanilla
2 1/4 cups all purpose flour
1 tbsp flaxseed meal
1/2 tsp baking soda
1 tsp salt
1 – 1 1/2 cups butterscotch chips
3/4 – 1 cup shredded coconut

Preheat your oven to 325F and line your baking sheets with parchment paper.

In a medium bowl, whisk together flour, flaxseed meal, baking soda and salt, set aside.

In a large bowl, cream together butter and sugars until they are light and fluffy, next beat in the honey, vanilla, and eggs, adding the eggs in one at a time.

Using a low speed on your mixer, slowly incorporate the flour mixture into the honey mixture, then stir in the butterscotch chips and coconut.

Scoop cookie dough into balls (approximately 1-inch) and place onto your baking sheet, these cookies tend to spread a bit, so try to leave a bit of extra space (about 2 inches) between each cookie.

Bake for 15-17 minutes, until cookies are golden brown, let them cool for a few minutes on the baking sheet, then transfer to a wire rack to cool completely.

Enjoy warm with a glass of milk :).

Frappucino Inspired – Mocha Coconut Cupcakes

Ever since I tried the new Mocha Coconut Frappucino at Starbucks this season, I have been dreaming about baking something Mocha Coconut flavoured, so when one of my amazing friend’s birthday rolled around, I thought it was the perfect opportunity to make these cupcakes. (It also helps that she is a fan of said Frappucino and she also happens to love cupcakes =P). I decided to make a mocha cake, chocolate-coconut whipped cream filling, and coconut buttercream. I decided to top it off with some toasted coconut (I toasted my own, but feel free to use an already toasted variety) and mini chocolate chips just for added aesthetic pleasure ;).

These cupcakes were good, moist, coconutty, chocolatey, I wish the coffee flavour had come through a bit more though. Either way, they seemed to be loved, so I will count it as a win. I used a boxed Swiss Chocolate cake mix because I was pressed for time, but I think the coffee flavour would have come through better if I had made a mocha cake from scratch (or used instant coffee instead). They’re super easy to make, and even easier to modify by adding or taking things away. I hope you try them out and enjoy them as much as I did :).

Mocha Coconut Cupcakes

1 box chocolate cake mix (I used Duncan Hines Swiss Chocolate)
1 cup espresso
1/4 cup water
3 large eggs
1/3 cup oil

Preheat your oven to 350F and line your muffin tins with paper liners or grease them if you prefer.

In a large bowl, beat the cake mix, coffee, water, eggs, and oil for about 30 seconds on low speed (until combined), then increase the speed to medium and blend for about 2 minutes.

Divide the batter into your prepared tins and bake according to the directions on the box, once the cupcakes are done, let them cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

While they’re cooling, you can mix up your whipped cream filling.

Chocolate-Coconut Whipped Cream Filling:
1 1/4 cup whipping cream
1/4 cup powdered sugar
1/4 cup cocoa powder
1 tsp coconut extract

In a medium bowl, whip the whipping cream on medium-high speed until it begins to thicken, then add the powdered sugar and whip for a few more minutes, next add the cocoa powder and coconut extract and whip until the cream is light and airy but still holds its shape.

To fill the cupcakes, cut out a cone in the middle of the cupcake with a paring knife or scoop out a little bit of the middle with a melon baller. I used a paring knife and cut off the cone part at the bottom so I could replace the top after I filled the cupcake. Put the whipped cream filling into a plastic bag (or piping bag if you wish) and pipe the icing into the middle of the cupcake. Once the filling has been piped, replace the top, or “hat” onto the cupcake and move on to the next cupcake. What I found easiest was to cut the centres out of the cupcakes first, but replace the tops as I went along so that every cupcake had its original hat when I went back to fill them.

On the the buttercream!

Coconut Buttercream
1/2 cup butter at room temperature
4 cups icing sugar
4 tbsp light cream or milk
2 tsp coconut extract

In a large bowl, beat butter, sugar, and your milk or light cream until combined, add the coconut extract and beat until thick enough to spread or pipe onto cupcakes. Frost cupcakes as desired and then devour them, cuz they’re awesome.