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!
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.
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.