Toasted Coconut White Chocolate Blondies are rich, buttery, and sweet dessert bars. They’re filled with white chocolate chips and freshly toasted coconut. The best part? They come together in a single mixing bowl, making cleanup a breeze.
Toasted Coconut White Chocolate Blondies are a decadent and sweet dessert bar. What exactly is a blondie? It is essentially a brownie, minus the cocoa. Also, brown sugar is generally used instead of granulated sugar. This gives the bars a rich, caramel flavor and warm blonde hue.
These blondies are filled with freshly toasted coconut. Toasting 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. Meanwhile, mix the rest of your ingredients together. By the time your coconut is done, you can toss it directly into your batter.
The best part about this blondie recipe is that it’s easily customizable. If you don’t like coconut, feel free to substitute with some chopped pecans, walnuts, or more chocolate chips instead.
Toasted Coconut White Chocolate Blondies
Ingredients
- 1/2 cup shredded coconut
- 1/2 cup unsalted butter melted
- 1 cup brown sugar
- 2 teaspoons vanilla extract
- 1 large egg
- 1 cup all purpose flour
- 1/4 teaspoon salt
- 1/2 cup white chocolate chips
Instructions
- Preheat oven to 350 degrees.
- 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.
- 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.
- In a large mixing bowl, combine melted butter, brown sugar, and vanilla. Beat in eggs. 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.
Leave a Reply