Tahiti Blondies
Transport your taste buds to a tropical paradise with these irresistibly chewy Tahiti Blondies! Bursting with the nutty sweetness of shredded coconut and creamy white chocolate chips, this easy dessert is infused with rich brown sugar and aromatic vanilla for a deeply indulgent flavor. Perfectly golden with a soft, buttery texture, these blondies are prepped in just 15 minutes and baked to perfection in under half an hour. Ideal for summertime gatherings, potlucks, or simply satisfying your sweet tooth, these tropical-inspired treats will quickly become a favorite. Serve them warm for melty chocolate bliss or at room temperature for on-the-go indulgence. Keep leftovers fresh in an airtight container—but trust us, they won’t last long!
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Recipe Information
Ingredients
- 170 grams unsalted butter
- 200 grams light brown sugar
- 50 grams granulated sugar
- 2 large egg
- 2 teaspoons pure vanilla extract
- 220 grams all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon sea salt
- 75 grams shredded unsweetened coconut
- 120 grams white chocolate chips
Instructions
Preheat your oven to 175°C (350°F) and line a 9x13-inch (23x33 cm) baking pan with parchment paper, leaving an overhang for easy removal.
In a medium saucepan over low heat, melt the unsalted butter. Allow it to cool slightly while preparing the dry ingredients.
In a medium mixing bowl, whisk together the all-purpose flour, baking powder, and sea salt. Set aside.
In a large mixing bowl, combine the melted butter, light brown sugar, and granulated sugar. Whisk until smooth and glossy.
Add the eggs and pure vanilla extract to the butter-sugar mixture, whisking until fully incorporated.
Gradually add the dry ingredients to the wet ingredients, stirring gently with a spatula until no streaks of flour remain.
Fold in the shredded coconut and white chocolate chips, distributing them evenly throughout the batter.
Transfer the batter to the prepared baking pan, smoothing it out into an even layer with a spatula.
Bake for 22-25 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 set on a wire rack. Once cooled, use the parchment paper overhang to lift them out of the pan.
Slice into 12 squares and serve. Store leftovers in an airtight container at room temperature for up to 4 days.
Nutrition Facts
Calories |
4349 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 250.3 g | 321% | |
| Saturated Fat | 158.0 g | 790% | |
| Polyunsaturated Fat | 3.9 g | ||
| Cholesterol | 837 mg | 279% | |
| Sodium | 2064 mg | 90% | |
| Total Carbohydrate | 518.0 g | 188% | |
| Dietary Fiber | 19.4 g | 69% | |
| Total Sugars | 324.7 g | ||
| Protein | 51.1 g | 102% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 476 mg | 37% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 1374 mg | 29% | |
*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.
