Coconut Blondies
Dive into the tropical sweetness of these Coconut Blondies, irresistibly soft and chewy bars that pair golden-toasted shredded coconut with luscious white chocolate chips. Perfectly balanced with buttery brown sugar richness and a hint of vanilla, these blondies are a decadent treat for coconut lovers. Easy to whip up in just 15 minutes of prep time, they feature a delightful contrast between the crispy, caramelized edges and the melt-in-your-mouth center. Ideal for dessert tables, afternoon snacks, or gifting, this recipe makes 16 squares of pure indulgence. Whether you’re a fan of classic blondies or looking to elevate them with a tropical twist, these coconut blondies are sure to become a household favorite!
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Recipe Information
Ingredients
- 170 grams Unsalted butter
- 220 grams Brown sugar
- 50 grams Granulated sugar
- 2 Large eggs
- 2 teaspoons Vanilla extract
- 190 grams All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoons Salt
- 120 grams Shredded sweetened coconut
- 100 grams White chocolate chips
Instructions
Preheat your oven to 175°C (350°F). Grease and line an 8x8-inch (20x20 cm) baking pan with parchment paper, leaving overhang for easy removal.
In a skillet, toast the shredded coconut over medium heat until golden brown and aromatic, stirring frequently to prevent burning. Remove from heat and set aside to cool.
In a medium saucepan, melt the butter over low heat. Once melted, remove it from the heat and whisk in the brown sugar and granulated sugar until smooth.
Allow the butter-sugar mixture to cool slightly, then whisk in the eggs one at a time, followed by the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually stir the dry ingredients into the wet ingredients until just combined. Be careful not to overmix.
Fold in the toasted coconut and white chocolate chips, ensuring they're evenly distributed.
Pour the batter into the prepared baking pan and spread it into an even layer with a spatula.
Bake in the preheated oven for 25–28 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out with a few moist crumbs.
Allow the blondies to cool completely in the pan on a wire rack. Once cooled, use the parchment overhang to lift them out of the pan and cut them into 16 squares.
Serve and enjoy your chewy, coconut-packed blondies!
Nutrition Facts
Calories |
4224 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 217.7 g | 279% | |
| Saturated Fat | 133.7 g | 668% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 766 mg | 255% | |
| Sodium | 2006 mg | 87% | |
| Total Carbohydrate | 560.1 g | 204% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 378.0 g | ||
| Protein | 44.0 g | 88% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 497 mg | 38% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 1339 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
