"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet


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This recipe for SRT BLONDIES, by , is from Family Food Friends Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Stephanie Sutcliffe Thomas


2 1/4 c self rising purpose flour
1 tsp. Baking powder
tsp kosher salt
1/2 cup + 3 T unsalted butter, room temp
1 c light brown sugar, packed
2 large egg
1 tsp almond extract
1 c white chocolate morsels
1 c macadamia nuts
1 c toasted coconut, separated

Preheat oven to 350⁰ F. Line a 9x13 pan with parchment paper. Set aside
Combine dry ingredients in a bowl and set aside.
In a large bowl cream together butter & brown sugar until fluffy. Add in 1 egg and vanilla, stir until combined. Add half of flour mixture and blend well. Add remaining egg & remaining flour mixture & blend well. Fold in morsels, nuts and 2/3 cup of coconut.
Place into prepared pan. Sprinkle remaining coconut onto top and press into dough. Bake for 20-25 minutes. Remove from oven and cool on wire rack. Once cooled, slice bars and place in an air tight container.




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