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    Home » Recipes » Brownies & Bars

    Toasted Coconut Blondies

    Published: Mar 22, 2018 · Modified: Aug 9, 2021 by Heather · As an Amazon Associate I earn from qualifying purchases. · 520 words. · About 3 minutes to read this article.

    Jump to Recipe
    Toasted Coconut White Chocolate Blondies by The Toasty Kitchen
    Toasted Coconut White Chocolate Blondies by The Toasty Kitchen
    Toasted Coconut White Chocolate Blondies by The Toasty Kitchen

    Toasted coconut blondies are rich, buttery dessert bars. This sweet treat is filled with white chocolate chips and freshly toasted coconut.

    A stack of blondies with toasted coconut on top.

    Toasted coconut blondies are a decadent and sweet dessert bar. Similar to a brownie (minus the chocolate), these sweet bars are filled with white chocolate chips and toasted coconut.

    They're buttery, rich, dense, and sweet. Any sweet tooth you know will enjoy these blondies! The best part? They come together in a single mixing bowl, making kitchen cleanup a breeze.

    What is a blondie?

    What exactly is a blondie? It is essentially a brownie, minus the cocoa.

    Brown sugar is generally used instead of granulated sugar, which gives these bars a rich, caramel flavor and warm blonde hue.

    Toasting your coconut

    Toasting your shredded coconut is a surprisingly quick and easy step. After preheating your oven for the blondies, line a baking sheet with parchment paper.

    Spread your coconut into a thin layer and bake for 5-7 minutes. I like to check halfway through and stir so the coconut browns evenly.  You'll notice that the edges will brown first. Give your coconut a stir when you notice the edges browning.

    Meanwhile, mix the rest of your ingredients together for your blondies. By the time your coconut is done, you can toss it directly into the batter.

    A stack of blondies on a wood counter top.Customizing your blondies

    Feel free to replace the toasted coconut and white chocolate chips in this recipe with your favorite mix-ins.

    I suggest chopped pecans or walnuts, butterscotch chips, or chocolate chips.

    A stack of blondies on a wood counter top.
    Print Recipe
    4.67 from 3 reviews

    Toasted Coconut Blondies

    Toasted coconut blondies are rich, buttery dessert bars. This sweet treat is filled with white chocolate chips and freshly toasted coconut.
    Prep Time10 minutes
    Cook Time20 minutes
    Total Time32 minutes
    Servings: 16 squares
    Calories: 182kcal
    Author: Heather

    Ingredients

    • ½ cup (43 g) shredded coconut
    • 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 5-7 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 brownies from the pan once cooled.
    • In a large mixing bowl, combine melted butter, brown sugar, and vanilla. Beat in egg. Add flour and salt and stir until fully 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 22-26 minutes, then test with a toothpick for doneness. Insert toothpick into the center of the pan. If toothpick comes out with wet batter, the blondies are not done. Continue checking every 2 minutes. If toothpick comes out with a few crumbs, then the blondies are done.
    • Place blondies onto a wire rack and allow to cool completely before slicing.

    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.

    Nutrition Estimate

    Serving: 0g | Calories: 182kcal | Carbohydrates: 24g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 30mg | Sodium: 59mg | Potassium: 57mg | Fiber: 1g | Sugar: 18g | Vitamin A: 195IU | Calcium: 27mg | Iron: 0.6mg
    Course: Dessert
    Cuisine: American

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    1. Kristina

      November 19, 2020 at 11:25 am

      Your recipe says to beat in “eggs” (plural) bit the ingredients only call for one egg.

      Reply
      • Heather

        November 19, 2020 at 11:27 am

        Thank you for noticing this typo! I have updated the recipe. The ingredients are correct, you'll need one egg.

        Reply

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    Heather of The Toasty Kitchen

    Hi, I'm Heather of The Toasty Kitchen. I love cooking with real, unfussy ingredients, and I want to help you make homemade meals with ease.

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