Chewy Coconut-Lime Blondies

2 cups sweetened desiccated coconut (500 mL)

½ cup all-purpose flour (125 mL)

½ tsp baking powder (2 mL)

½ tsp salt (2 mL)

¼ cup canola oil (60 mL)

1 cup packed brown sugar (250 mL)

1 egg (1)

1 tsp vanilla (5 mL)

Zest of 3 large limes (3)
1. Preheat oven to 350°F (175°C). Line an 8″ (20cm) square metal pan with parchment, leaving the paper overhanging on 2 sides.
2. In a small bowl, combine coconut, flour, baking powder and salt. Reserve. In a large bowl, whisk canola oil with brown sugar. Whisk in egg, vanilla and zest. Stir in coconut mixture.
3. Scrape into prepared pan. Bake for 30 min or until puffy at the edges. Transfer to a rack to cool completely in the pan.
4. Use parchment to pull blondies out of the pan. Cut into 16 squares. Keeps well in an airtight container at room temperature for up to 5 days.