Bourbon Blondies

To Toast the Coconut: Spread the coconut in a baking pan, and bake for 7 to 10 minutes in the oven at 350 degrees F.

Toss every couple of minutes to make sure it doesn’t get too brown. Set aside.

Preheat the oven to 350 degrees F. Grease a 9 x 13-inch baking pan, and line with parchment, letting the ends of the paper hang over two opposite edges of the pan.

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

Grab a wooden spoon and a large bowl. Place the melted butter and brown sugar in the bowl, and stir until smooth.

Stir in the eggs, vanilla and bourbon.

Stir in the flour mixture, adding it a 1/2 cup at a time.

Stir in the pecans, coconut, and chocolate chips.

Scrape the batter into the prepared pan, and smooth the top with a spatula. Bake for 20 to 25 minutes, until the top is golden brown. Cool the pan on a wire rack.

When the pan is completely cool, use the parchment paper to pull the blondies out of the pan. Cut them into bars, and dig in!

Storage: The blondies will keep in an airtight container at room temperature for up to 3 days.