Wednesday, July 25, 2012

COCONUT MERINGUE BLONDIE/BROWNIES

3/4 cup butter, softened
1 1/2 cups packed brown sugar, divided
1/2 cup granulated sugar
3 eggs, separated
1 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 pkg (12-oz) semisweet chocolate chips
1 cup sweetened flaked coconut
3/4 cup chopped pecans

Preheat oven to 350 degrees.
Grease a 9 x 13 x 2-inch baking pan; set aside.

In a large mixer bowl cream the butter, the 1/2 cup packed brown sugar and the granulated sugar.  When mixture is creamy, add the egg yolks and vanilla; beat on medium speed for 2 minutes.

In a bowl combine the flour, baking powder, baking soda, and salt; add to the butter/sugar mixture and mix well.  Spread the thick batter into the prepared baking pan.  Sprinkle the chocolate chips, coconut, and pecans.

In a small mixing bowl beat the egg whites until until soft peaks form.  Gradually, one tablespoon at a time, beat in the remaining cup of brown sugar.  Beat until stiff peaks forms and spread meringue over the top of the coconut/pecans.

Bake at 350 degrees 30 to 35 minutes or until a wooden toothpick inserted in the center comes out clean.  Cool in the pan on a wire rack. Cut into bars to serve.

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