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Toasted Coconut Blondies Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://liamjayne.com/toasted-coconut-blondies-recipe/