Coconut Blondies

Coconut Blondies Recipe

If you’re craving something sweet that embodies sunshine and nostalgia, these Coconut Blondies are your ticket to dessert heaven! With a soft, chewy texture and a delightful coconut flavor, these beauties are not only easy to whip up but are also perfect for snacking any time of day. Ideal for casual gatherings or just a well-deserved treat for yourself, these blondies are a simple pleasure that never goes out of style.

Why You’ll Love This Recipe

• Quick and Easy: Just mix, pour, and bake – no fancy techniques needed!
• Chewy Texture: The blend of brown sugar and coconut gives these blondies a rich, chewy bite.
• Versatile Flavors: Coconut pairs beautifully with chocolate or nuts, offering plenty of ways to customize.
• Crowd-Pleaser: Perfect for parties, bake sales, or when guests drop by unexpectedly.
• Make Ahead: These blondies stay fresh for days, making them great for meal prep or snacks.

Ingredients

• Butter: Adds richness and moisture. You can substitute with coconut oil for a more tropical flavor.
• Brown sugar: Gives that deep, caramel-like taste and chewy texture. Feel free to use light or dark brown sugar based on your preference.
• Granulated sugar: Sweetens the blondies without overpowering the flavors.
• Eggs: Binds the ingredients together for a fluffy, tender crumb. Flax eggs can be used for a vegan alternative.
• Vanilla extract: Enhances the sweet flavors. Use pure vanilla extract for the best taste.
• All-purpose flour: The base of the blondies. For a gluten-free version, use a 1:1 gluten-free flour blend.
• Shredded coconut: Provides a delicious texture and tropical flavor. Sweetened or unsweetened works; just keep in mind the sweetness level.
• Salt: Balances the sweetness and enhances all the flavors.

Full measurements are in the recipe card below.

How to Make the Recipe

1. Preheat Your Oven: Set your oven to 350°F (175°C) and grease or line an 8×8-inch baking dish with parchment paper for easy removal.

2. Mix the Butter and Sugars: In a mixing bowl, melt the butter. Once melted, add the brown sugar and granulated sugar. Stir until well combined and slightly fluffy.

3. Add in the Eggs and Vanilla: Beat in the eggs one at a time, followed by the vanilla extract. Make sure everything is blended smoothly.

4. Combine the Dry Ingredients: In a separate bowl, whisk together the flour and salt. Gradually add this mixture to the wet ingredients, stirring until just combined.

5. Fold in the Coconut: Gently fold in the shredded coconut until evenly distributed.

6. Bake: Pour the batter into the prepared baking dish, smoothing it out evenly. Bake for about 25-30 minutes or until a toothpick comes out with a few moist crumbs (not wet batter) attached.

7. Cool and Cut: Allow the blondies to cool in the baking dish for about 10 minutes, then transfer to a wire rack to cool completely before cutting into squares.

Pro Tips for Making the Recipe

• Don’t Overmix: When combining the dry and wet ingredients, mix until just combined to keep blondies from being tough.
• Experiment with Mix-ins: Try adding chocolate chips, chopped nuts, or even dried fruit for extra texture and flavor.
• Check for Doneness: Ovens can vary, so keep an eye on your blondies towards the end of baking. They should be golden and a toothpick should come out with a few moist crumbs.
• Cool Completely Before Cutting: This helps the blondies set and makes for cleaner cuts.
• Make Them Extra Decadent: Drizzle some chocolate sauce or sprinkle with flaky sea salt right before they cool for a gourmet touch.

How to Serve

These Coconut Blondies are delightful on their own, but you can also serve them warm with a scoop of vanilla ice cream on top. For an extra touch, a dollop of whipped cream or a sprinkle of toasted coconut elevates them even more.

Make Ahead and Storage

• Fridge Storage: Store the blondies in an airtight container in the fridge for up to a week. They only get better as they sit!
• Freezing: You can freeze them for up to three months. Just cut them into squares, wrap each piece in plastic wrap, and place them in a zip-top freezer bag.
• Reheating Tips: Reheat frozen blondies in the microwave for about 15-20 seconds for a warm, gooey treat.

FAQs

Can I use sweetened or unsweetened coconut?
Absolutely! Sweetened coconut will add extra sweetness, while unsweetened will keep them a bit more subtly flavored.

Can I make these blondies dairy-free?
Yes, use coconut oil instead of butter and make sure your chocolate or mix-ins are dairy-free.

What’s the best way to know when the blondies are done baking?
They should be set around the edges with a slight jiggle in the center. A toothpick should come out with a few moist crumbs.

How should I store leftover blondies?
Keep them in an airtight container at room temperature for up to three days; refrigerating them keeps them fresher for longer!

Coconut Blondies

These Coconut Blondies are soft, chewy, and packed with delightful coconut flavor, perfect for a sweet snack any time of day.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 9 pieces

Course: Dessert, Snack

Cuisine: American

Calories: 230

Ingredients Method Notes

Ingredients

  

For the Blondies

• 1 cup Butter, melted Can be substituted with coconut oil for a tropical flavor.
• 1 cup Brown sugar Light or dark brown sugar can be used based on preference.
• 1/2 cup Granulated sugar Sweetens the blondies without overpowering flavors.
• 2 large Eggs Can substitute with flax eggs for a vegan alternative.
• 1 teaspoon Vanilla extract Use pure vanilla extract for the best taste.
• 1 1/2 cups All-purpose flour For a gluten-free version, use a 1:1 gluten-free flour blend.
• 1 teaspoon Salt Balances sweetness and enhances flavors.
• 1 cup Shredded coconut Can use sweetened or unsweetened based on preference.

Method

 

Preparation

1. Preheat your oven to 350°F (175°C) and grease or line an 8x8-inch baking dish with parchment paper.
2. In a mixing bowl, melt the butter. Once melted, add the brown sugar and granulated sugar, stirring until well combined.
3. Beat in the eggs one at a time, then add the vanilla extract, making sure everything is blended smoothly.
4. In a separate bowl, whisk together the flour and salt. Gradually add this mixture to the wet ingredients, stirring until just combined.
5. Gently fold in the shredded coconut until evenly distributed.
6. Pour the batter into the prepared baking dish and smooth it out evenly. Bake for about 25-30 minutes or until a toothpick comes out with a few moist crumbs.
7. Allow the blondies to cool in the baking dish for about 10 minutes, then transfer to a wire rack to cool completely before cutting into squares.

Notes

Store the blondies in an airtight container in the fridge for up to a week or freeze for up to three months. Reheat frozen blondies in the microwave for about 15-20 seconds.