Toasted coconut blondies are a simple dessert bar with an incredibly rich and buttery caramel flavor. The brown sugar base is studded with white chocolate chips and toasted coconut flakes - they're perfect for potlucks, summer parties, and dessert tables any time of year!
Toasted coconut blondies are a decadent and sweet dessert bar. Similar to a brownie (minus the chocolate), these blondies are made with all brown sugar for a caramelized, rich flavor and chewy texture.
White chocolate chips add dots of creamy sweetness throughout, and toasted coconut adds a nutty flavor and chewy texture. Blondies are perfect if you don't love chocolate desserts or are looking for something a little different!
Serve toasted coconut blondies at your next potluck, summer picnic, or family party. They're great any time of year.
Ingredients and substitutions
- Coconut - Since the base of the blondies is already very sweet, I recommend using unsweetened coconut, either shredded or in flakes. If you only have sweetened coconut flakes on hand, they will work. However, your bars will turn out a little sweeter.
- Butter - Unsalted butter and the listed salt can be substituted with salted butter if needed.
- Brown sugar - Blondies are made with all brown sugar for a caramelized flavor, chewy texture, and golden brown color. I do not recommend substituting with granulated sugar.
- Vanilla extract - Adds flavor to your blondies.
- Egg - Adds structure and moisture.
- All-purpose flour - Adds stability and balances with the wet ingredients in the recipe. I have only tested this recipe with AP flour so I can't say for sure how other flours would turn out. Instead of making substitutions and potentially wasting ingredients, I recommend searching for a recipe written with the type of flour you'd like to use.
- Salt - Enhances the flavor of the blondies and helps balance the sweetness.
- White chocolate chips - Can be substituted with butterscotch chips or chocolate chips if desired.
Tips and tricks
Toast the coconut - Toasting adds a nutty flavor, caramel color, and crunchy texture to your shredded coconut. It's a quick and easy step that shouldn't be skipped. After preheating your oven for the blondies, line a baking sheet with parchment paper. Spread the coconut into a thin layer and bake for anywhere from 4 to 7 minutes. I recommend checking halfway through and stirring so the coconut browns evenly.
Continue working while the coconut toasts - To save time, mix the rest of your ingredients while the coconut toasts in the oven. By the time your batter is prepared, the coconut will be ready.
Variations - Feel free to replace the toasted coconut and white chocolate chips with your favorite mix-ins, like chopped nuts, butterscotch chips, or chocolate chips.
Frequently asked questions
A blondie is essentially a brownie without the cocoa. Instead of chocolate, blondies are flavored with vanilla extract and use all brown sugar for a caramelized flavor and warm blonde hue.
Blondies will keep for 3 days or more in a tightly sealed container at room temperature.
Blondies can also be frozen for up to 3 months in a tightly sealed, freezer-safe container. Freeze either as a whole slab, slicing after thawing, or as individual squares. To thaw, unwrap and place on the counter top at room temperature for 1 to 2 hours.
Recommended
📖 Recipe
Toasted Coconut Blondies
Ingredients
- ½ cup (43 g) unsweetened coconut, shredded or flaked
- ½ cup (113 g) unsalted butter, melted
- 1 cup (213 g) brown sugar
- 2 teaspoons vanilla extract
- 1 large egg
- 1 cup (120 g) all purpose flour
- ¼ teaspoon salt
- ½ cup (85 g) white chocolate chips
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Line a baking sheet with parchment paper and spread shredded coconut in a thin layer. Bake for about 4-7 minutes, or until lightly browned, stirring once halfway through. Remove from oven and set aside.
- Grease an 8x8 square baking pan or line with parchment and set aside. If lining pan, leave some hanging over the edges to easily pull bars from the pan once cooled.
- In a large mixing bowl, add melted butter, brown sugar, vanilla extract, and egg. Stir until fully combined. Add flour and salt and stir until just combined. Add white chocolate chips and toasted coconut, stirring until just incorporated.
- Pour into 8x8 pan and use a spatula to spread evenly to the edges. Batter will be thick.
- Bake for about 22-26 minutes, or until entire top is golden brown and set. Test with a toothpick in the center - if toothpick comes out with wet batter, bars need more time.
- Place blondies onto a wire rack and allow to cool completely before slicing.
Equipment Recommendations
Notes
- Blondies will keep for 3 days or more in a sealed container at room temperature.
- Blondies can also be frozen for up to 3 months, well wrapped in wax paper or parchment, plus a layer of foil.
Your recipe says to beat in “eggs” (plural) bit the ingredients only call for one egg.
Thank you for noticing this typo! I have updated the recipe. The ingredients are correct, you'll need one egg.