Pandan Coconut Squares

Toasty unsweetened coconut on top of pandan and coconut blondies.

The people at work are fans of pandan and coconut, and frankly, any way we can combine the two flavors makes for a winning treat.

Pandan Coconut Squares

1 1/4 cups (2 1/2 sticks) unsalted butter, plus more for pan

2 1/4 cups all-purpose flour*, plus more for pan

1 1/2 teaspoons baking powder

1 teaspoon salt

1 cup packed light brown sugar

1 1/2 cups granulated sugar

3 large eggs

1 teaspoons pure vanilla extract

2 teaspoon pandan extract

1 1/2 cups shredded coconut

Additional unsweetened coconut for topping 

DIRECTIONS

Preheat oven to 350°F. Butter a 9x13-inch baking pan. Line bottom of pan with parchment paper and butter paper.

In a saucepan over medium heat, cook butter until it turns golden brown; remove from heat, and let cool.

Whisk together flour, baking powder, and salt.

In the bowl of an electric mixer, combine browned butter and both sugars. Add eggs, vanilla, and coconut extract and beat on medium-high speed until well combined

Add flour mixture and mix until thoroughly combined. Fold in shredded coconut

Transfer dough into the prepared baking pan and press into an even layer.

Bake until a cake tester inserted in the center comes out clean, 35 to 40 minutes. Do not overbake.

Cool, remove parchment and cut into 12 servings.

Looks like a good St. Patty’s day treat.