Raspberries baked in a soft coconut/almond bar = soft and chewy heaven. I've made these twice now and both times the pan was gone before bed. As it was the first time I didn't get a pic so that is why (along with over cooking) I made the second batch and I almost didn't get one then.
1 stick butter
1 cup packed brown sugar
1/2 tsp vanilla
1/2 tsp almond extract
1/2 cup coconut
1 cup flour
1 tsp baking powder
1/2 tsp salt
1 cup frozen raspberries
Preheat oven to 350*. Line a 8" pan with foil and lightly spray with cooking spray.
In small bowl sift flour, baking powder and salt. Set aside.
In medium saucepan melt butter over low heat. Stir in brown sugar until moistened. Let cool slightly and whisk in egg and flavorings. Stir in flour until just combined. Stir in coconut. Scrape batter into prepared pan. Scatter berries over top. Bake for 30 min or until set (mine took 35-40min) Cool on rack. When ready to cut left blondies out of pan and cut into 16 squares.
Orginal recipe found in All You magazine and then adapted.
Little side note: Even over cooked these are still delicious. Yes the first batch I forgot to reset the timer after the initial 30 min and they were over cooked. I was surprised at how good they were and had to make a second batch to see if they were still good baked normally and they were. So don't fret if you forget them for 5-10 extra min.