Coconut Coffee Blondies

1. Preheat the oven to 350 F and prepare a 9×13 jelly roll pan by spraying it with cooking spray and lining with a sheet of parchment.

2. In the bowl of a standing mixer, cream the butter and sugar until fluffy.

3. Add the eggs and the espresso and mix until creamy and well combined.

4. In a separate bowl, combine the dry ingredients (flour through salt) then add it into the batter and stir to combine.

5. Add the coconut and mix until everything is well combined.

6. Transfer the batter to the prepared pan and spread it evenly. Bake for 20-25 minutes until they are cooked through in the middle. Remove pan from oven and set it on a rack. Let them cool completely before slicing.

7. While the blondies are cooling, make the drizzle by whisking the cream, sugar and salt together in a small bowl and set aside until the blondies are cool.

8. Drizzle the cooled blondies with the cream and serve.