Chewy Coconut Chocolate Chip Blondies

I made these for a friends house warming gift, and to be honest I'm not the biggest fan of coconut but these were amazing! The blondies turned out chewy and dense and the drizzled chocolate and coconut added a great touch. Try 'em!

Coconut Chocolate Chip Blondies

1 cup all-purpose flour
1/8 tsp. salt
8 tbsp. unsalted butter, melted and cooled to room temperature
1 cup packed light brown sugar
1 large egg
1 1/2 tsp. vanilla extract
1/2 tsp. coconut extract
1 cup sweetened shredded coconut
4 oz. bittersweet chocolate, coarsely chopped

For drizzle and garnish: (optional)
1 cup semisweet or bittersweet chocolate chips or chunks
1 tsp. butter or shortening
Sweetened shredded coconut

Directions:
Preheat the oven to 350 degrees F. Butter and flour an 8- by 8-inch square baking dish. In a small bowl, sift together the flour and salt; set aside. In another mixing bowl combine the melted butter and brown sugar and beat until well combined. Scrape down the sides of the bowl, add the egg, and mix until incorporated. Mix in the vanilla and coconut extracts until well blended. Add in the dry ingredients and mix just until they have been incorporated.

Add the shredded coconut and chocolate chunks to the bowl, and fold in with a rubber spatula until evenly distributed. Transfer the batter to the prepared baking dish and spread evenly with a spatula.

Bake for 20-25 minutes, until set in the center but still soft. Do not over bake. Let the bars cool slightly before drizzling.

To make the drizzle, combine the chocolate chunks and butter or shortening in a small, heatproof bowl. Microwave in 15-second intervals, stirring in between, until completely melted and smooth. Transfer the melted chocolate to a plastic bag with a very tiny piece of the corner cut off and drizzle over the bars. Sprinkle with additional shredded coconut before the chocolate sets, if desired. Allow to cool completely before cutting into bars.

Source: adapted from About.com