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Ketonia Coconut Macaroon Blondies

Brown butter almond flour blondies with shredded Ketonia macaroons folded in two ways - finely shredded into the batter and broken into chunks for texture - finished with sugar-free chocolate chips. Chewy, coconutty, and exactly what a blondie should be.
Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Servings: 12 blondies
Ingredients Equipment Method Notes

Ingredients
  

  • 113 g butter 1/2 cup - will be browned
  • 192 g almond flour 2 cups
  • 100 g Swerve Brown 1/2 cup
  • 56 g Ketonia Coconut Macaroons, shredded fine in food processor 1/2 cup shredded - 4 macaroons at 14g each
  • 70 g Ketonia Coconut Macaroons, broken into pieces 5 macaroons at 14g each - see Ketonia Coconut Macaroons recipe
  • 1 tsp baking powder
  • 0.5 tsp salt
  • 2 large eggs
  • 1 tsp vanilla extract
  • 85 g sugar-free chocolate chips 1/2 cup, Lily's

Equipment

  • 1 Parchment paper

Method
 

  1. Spray an 8x8 pan with cooking spray and line with parchment. Brown the butter: melt in a small saucepan over medium heat, swirling until it turns a deep amber and smells nutty, 4 to 5 minutes. Remove from heat and cool.
  2. Preheat oven to 325°F. In a large bowl, whisk together almond flour, Swerve Brown, baking powder, shredded macaroon, and salt.
  3. Stir in eggs, cooled brown butter, and vanilla extract until well combined. Fold in broken macaroon pieces and chocolate chips.
  4. Press dough evenly into prepared pan. Bake 20 to 30 minutes until just set and golden brown - do not overbake, they firm up as they cool. Cool completely before cutting into squares.

Notes

The Ketonia Coconut Macaroons are from the Ketonia Coconut Macaroons recipe (Recipe #1). Total 9 macaroons across the recipe: 4 finely shredded (56g) and 5 broken into chunks (70g). The brown butter is not optional - it gives these their signature toasty depth. Nutrition is estimated per blondie.