Chocolate Coconut Blondies

Yield: 9 large or 16 small blondies

Prep Time: 10 minutes

Cook: 40 minutes

Chocolate Coconut Blondies are crazy thick, chewy, and loaded with gooey chocolate chunks and aromatic coconut. This easy recipe takes just minutes to prepare!

Tessa's Recipe Rundown...

Taste: Kind of like a more flavorful mounds bar!
Texture: Ultra rich, chewy, fudgy, and gooey.
Ease: Super simple and easy recipe. The trick is baking properly which I address in the light pink box below.
Pros: Fun twist on the classic blondie.
Cons: Might be too rich for some palates.
Would I make this again? Yes! Wish I had a bite right now as I’m writing this 🙂

As a blondie myself, I’m particularly fond of blonde brownies.

I’ve actually never heard anyone call them that, only “blondies.” Maybe it’s a regional thing?

Overhead view of 9 blondies cut into squares

If you’re familiar with my site then you know I have a large amount of bar dessert recipes. I just love them! They’re always easy to make with a rich texture you can really sink your teeth into.

Side view of cut blondie with gooey chocolate

Honestly, I’d take a bar dessert over most cakes any day. It’s totally a texture thing for me.

That’s why I’m not afraid to go to the next level with blondie texture. This Chocolate Coconut Blondies recipe is insanely thick, rich, and gooey.

You can definitely cut them up into smaller pieces, especially if you’re serving a crowd, because you really only need a few bites to be satisfied. But sometimes I just can’t help myself… they’re so good!

Up close look at the tops of the blondies with chocolate chunks and coconut flakes

As I’m writing this, Easter is right around the corner. With the coconut, I think it could be really cute to replace some of the chocolate chunks with chopped chocolate or candy coated easter eggs!

Chocolate Coconut Blondies Recipe Help

What does the egg yolk do?

The extra egg yolks helps create that wonderful chewy fudgy texture by adding extra fat and protein. Eggs are essential to getting a good texture with this recipe!

Baking tip: Use a metal baking pan!!

This recipe creates a lot of batter for a small pan to achieve ULTRA thick and rich blondies that are still slightly gooey in the center. To make sure the blondies set up, cook through, and hold their shape, I highly recommend a quality metal baking pan. Not glass or ceramic as those materials take longer to heat up and cook.

The blondies will continue to bake from the residual heat of the oven as they cool. Then they’ll set. If your oven runs cold you may need to add a few minutes to the baking time.

Can I double this recipe?

Yes! Just bake it in a 9×13-inch baking pan and add a few minutes to the baking time.

I don’t want blondies this thick. Can I half the batter?

Yes, if you prefer thinner less rich blondies then cut the batter in half (you can keep the whole egg yolk) and bake for 20 minutes.

What if I can’t find sweetened shredded coconut?

This recipe was made to use finely shredded sweetened coconut. You could use unsweetened coconut if you’d prefer.

I do think the texture is better with something more finely shredded. So if you can only find thicker coconut flakes then pulse them in the food processor or blender a few times to make a finer texture.

The coconut on top of these blondies get toasted through baking, so I don’t find it necessary to toast the coconut before adding to the batter.

Can I use chocolate chips instead?

Sure! Use 1 heaping cup.

Can I add in nuts?

Yes! If you want more of an almond joy flavor, feel free to add about 1/2 cup chopped almonds to the batter / dough along with the chocolate and coconut.

More Blondies Recipes

Cookie Butter Stuffed Blondies

Caramel Pecan Blondies

Brown Butter Triple Chocolate Blondies

Blondie on a plate with a glass of milk

How to make
Chocolate Coconut Blondies

Yield: 9 large or 16 small blondies
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Chocolate Coconut Blondies are crazy thick, chewy, and loaded with gooey chocolate chunks and aromatic coconut. This easy recipe takes just minutes to prepare!

Ingredients

  • 2 sticks (227 grams) unsalted butter, melted
  • 1 3/4 cups (350 grams) light brown sugar
  • 2 large eggs plus 1 egg yolk
  • 1 teaspoon vanilla
  • 1/4 teaspoon fine salt
  • 2 cups (254 grams) all-purpose flour
  • 1 cup (80 grams) sweetened shredded coconut
  • 8 ounces (227 grams) semisweet chocolate, chopped into chunks

Directions

  1. Preheat the oven to 350°F. Line an 8 by 8-inch metal baking pan with foil or parchment, leaving an overhang. Spray with nonstick cooking spray.
  2. In a large bowl combine the butter and sugar with a rubber spatula. Add the egg, egg yolk, and vanilla and stir until combined. Stir in the salt and flours. The mixture will be a thick dough-like batter. Stir in 3/4 of the coconut and chocolate chunks.

  3. Spread the batter into the prepared pan. Sprinkle with the remaining coconut and chocolate chunks, pressing into the batter slightly. Bake for about 40 minutes, or until set but still gooey.

  4. Allow to cool before cutting into bars using a big sharp knife or a big plastic knife. For cleaner cuts, wipe the blade under hot running water between cuts.

  5. Cover and store blondies at room temperature for up to 3 days. If desired, nuke in the microwave before serving.
Course: Dessert
Cuisine: American

Photos by Ashley McLaughlin.

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

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2 Responses to “Chocolate Coconut Blondies”

  1. #
    Heather — April 10, 2019 at 6:37 am

    Oh my goodness, yum! I love the idea of using Easter candy for the chocolate chunks!

  2. #
    Sabrina — April 12, 2019 at 6:41 pm

    another great brownie, or blondie, recipe, with really fun ingredient tweaks, like coconut, thank you

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