Gluten-Free Coconut Frangipane Blondies

Hi Bakers, I was wondering if I could make frangipane blondies with coconut instead of almonds? Oh yes, you can! These are so good!! Chewy brown sugary with real coconut flavor. They're addictive and one of my favorite experiments yet! Seriously, it is amazingly good! I made frangipane based on The English Kitchen’s recipe for Almond Frangipane Blondies with a few small changes and used my favorite gluten-free blondie recipe. The coconut I used was Anthony’s Organic Shredded Coconut (with no additives!) which I ground into a finely using a spice grinder. #shorts #glutenfree #cookie #blondie #coconut #frangipane #recipe #glutenfreerecipe

Gluten-Free Coconut Frangipane Blondies

Adapted from King Arthur Flour’s Crazy Blond Brownies

Frangipane Swirl

Adapted from the English Kitchen’s recipe

4 tablespoons butter, soft

1/3 cup granulated  sugar

1 large egg

1/4 teaspoon vanilla extract

2/3 cup finely ground dried coconut + 2 tablespoons

pinch of salt

Blondie Batter

Dry

1 1/2 cups Cup4Cup Multipurpose gluten-free  Flour

1/4 cup finely ground dried coconut

2 teaspoons sweet rice flour

2 teaspoons baking powder

1/2 teaspoon xanthan gum

1/2 teaspoon salt

Wet

1/2 cup butter, softened

2 cups light brown sugar, lightly packed

2 large eggs plus 1 egg yolk

1 teaspoon vanilla

Topping

large flake coconut

powdered sugar

Preheat the oven to 350F and place the rack in the middle position. Line a 9x13” pan with parchment paper or grease it instead.

Frangipane

Beat butter and sugar together in a small bowl, next add egg, vanilla extract coconut and salt. Set aside to add to blondies.

In a medium-sized mixing bowl, whisk together the dry ingredients and set aside.

Blondies

Whisk together dry ingredients in a medium-sized bowl and set aside. In a large mixing bowl, microwave the butter and brown sugar until the mixture melts, and comes together a bit. Mix it well and then it let cool for a few minutes or until warm but not hot. Mix in the eggs, yolk and extract. Stir in the dry ingredients mixing well and then spread into the prepared pan. Next, drop large spoonfuls of Frangipane on top. Swirl it into blondies with the tip of a knife. You want to leave large bits on it unmixed. Sprinkle with large coconut flakes. Bake for about 25 minutes or until the blondies are browned and puffed on top. The edges should be set but you want them to be soft in the middle. Blondies will harden when cool but stay chewy in the center. Let cool and sprinkle with powdered sugar and more coconut flakes. Cut and enjoy. Blondies will keep for a week in the fridge and will be extra chewy when chilled. Mine got eaten in a day, so get them when you can! Enjoy.