Lemon Drop Frosting

Question: How do you make coconut blondies even better? Answer: You give them an awesome and delicious frosting.

I know I said these are so good that they don’t need any frosting, but really, what doesn’t frosting make better? I was reading in this NY Times article on coconut oil that it makes a great, smooth vegan frosting so I wanted to try it out. If you don’t have coconut oil, room-temperature non-hydrogenated shortening would also work well in this recipe.

The flavor reminds me of a lemon slurpee or an Italian ice. It’s really sweet and refreshing. It goes perfectly with the coconut, but would also work with any vanilla cake. And it takes about a minute to come together! You can’t beat that.

Lemon Drop Frosting

Ingredients:

• 1/2 cup coconut oil
• 2 cups powdered sugar
• 2 Tablespoons lemon juice

Start by mixing room-temperature coconut oil and lemon juice. If your coconut oil is too hard to begin with, gently heat it to the point where it’s semi-soft.

Gently sift in the sugar and continue folding until the frosting starts to come together.

Once the mixture’s homogenous and starts sticking to itself, it’s done.

The frosting should be rather soft and easy to spread.

Don’t worry if you eat more than you frost with; that’s completely normal. It’s also completely normal to pick off the frosting with a fork and eat it after you’ve frosted the blondies. These things happen.