Toasted Coconut Blondies Recipe

Introduction

These toasted coconut blondies combine a rich, buttery base with the delicate crunch and flavor of toasted coconut. White chocolate chips add a creamy sweetness that makes every bite irresistible. They’re perfect for a cozy dessert or a sweet snack anytime.

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

1. Step 1: Preheat your oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper and spread the shredded coconut in a thin layer. Bake for 4-7 minutes, stirring once halfway through, until the coconut is lightly browned. Remove from the oven and set aside.
2. Step 2: Grease an 8×8-inch square baking pan or line it with parchment paper, leaving some overhang for easy removal later.
3. Step 3: In a large mixing bowl, combine the melted butter, brown sugar, vanilla extract, and egg. Stir until fully blended.
4. Step 4: Add the flour and salt to the wet ingredients and stir until just combined. Then fold in the white chocolate chips and the toasted coconut until evenly distributed.
5. Step 5: Pour the thick batter into the prepared baking pan. Use a spatula to spread it evenly to the edges.
6. Step 6: Bake for 22-26 minutes, or until the top is golden brown and set. Check doneness by inserting a toothpick in the center; it should come out mostly clean with no wet batter.
7. Step 7: Remove from the oven and transfer the pan to a wire rack to cool completely before slicing into bars.

Tips & Variations

• For an extra coconut kick, sprinkle a bit more toasted coconut on top before baking.
• Swap white chocolate chips for dark or milk chocolate for a different flavor profile.
• To make these gluten-free, substitute the all-purpose flour with a 1:1 gluten-free flour blend.

Storage

Store the blondies in an airtight container at room temperature for up to 3 days. They can also be frozen for up to 3 months; wrap individual bars in wax or parchment paper and then foil before freezing. Thaw at room temperature before enjoying, and warm slightly if you prefer them soft and gooey.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use sweetened coconut instead of unsweetened?

Yes, but reduce the brown sugar slightly, as sweetened coconut adds extra sweetness. This keeps the flavor balanced.

Do I have to toast the coconut?

Toasting the coconut brings out its rich, nutty flavor and adds a nice crunch. You can skip this step, but toasted coconut makes for a better texture and taste.

Toasted Coconut Blondies Recipe

Print Recipe

★★★★★

4.4 from 64 reviews

These Toasted Coconut Blondies are a delightful twist on classic blondies, featuring toasted shredded coconut and white chocolate chips for a rich, buttery, and chewy dessert. Perfectly golden on top with a soft interior, they offer a tropical flavor burst combined with the comforting sweetness of brown sugar and vanilla.

• Author: liam
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 16 squares 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For Toasted Coconut

• ½ cup (43 g) unsweetened coconut, shredded or flaked

For Blondie Batter

• 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

1. Preheat and Toast Coconut: Preheat your oven to 350°F (175°C). Spread the shredded coconut in a thin, even layer on a parchment-lined baking sheet. Bake for 4-7 minutes, stirring once halfway through, until lightly golden brown. Remove from the oven and set aside to cool.
2. Prepare Baking Pan: Grease an 8×8 inch square baking pan or line it with parchment paper, leaving some overhang on the sides for easy removal of the blondies.
3. Mix Wet Ingredients: In a large mixing bowl, combine the melted butter, brown sugar, vanilla extract, and egg. Stir well until the mixture is fully blended and smooth.
4. Add Dry Ingredients: Add the flour and salt to the wet mixture. Gently stir just until all the dry ingredients are incorporated; avoid overmixing for a tender texture.
5. Incorporate Add-ins: Fold in the toasted coconut and white chocolate chips until evenly distributed throughout the batter.
6. Transfer Batter to Pan: Pour the thick batter into the prepared baking pan. Use a spatula to spread it evenly all the way to the edges.
7. Bake Blondies: Bake for 22-26 minutes at 350°F, or until the top turns a golden brown and appears set. Insert a toothpick into the center; if it comes out with wet batter, bake a few minutes longer.
8. Cool and Slice: Remove the blondies from the oven and transfer the pan to a wire rack. Allow them to cool completely in the pan before lifting out using the parchment overhang and slicing into squares.

Notes

• Blondies will keep well in a sealed container at room temperature for up to 3 days.
• For longer storage, wrap blondies tightly in wax paper or parchment, then foil, and freeze for up to 3 months.
• Ensure the coconut is evenly toasted to develop the best flavor without burning it.
• Use parchment paper in the pan for easier removal and cleaner slices.

Keywords: Toasted Coconut Blondies, Blondies recipe, White Chocolate Blondies, Coconut dessert, Brown sugar blondies, Easy baked bars