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Chocolate Coconut Blondies

Iridescent Chocolate Coconut Blondies You Can't Resist

These Chocolate Coconut Blondies are a chewy, indulgent treat perfect for any occasion.
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Prep Time 15 minutes
Cook Time 40 minutes
Cooling Time 20 minutes
Total Time 1 hour 15 minutes
Servings: 12 bars
Course: Desserts
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Blondies
  • 1 cup Unsalted Butter You can substitute with coconut oil for a dairy-free option.
  • 1 cup Light Brown Sugar Granulated sugar can be used but won't deliver the same rich flavor.
  • 2 large Eggs
  • 1 large Egg Yolk Omit for a lighter blondie.
  • 1 teaspoon Vanilla Extract Opt for pure vanilla extract for the best taste.
  • 1/2 teaspoon Fine Sea Salt Kosher salt can be used in equal measure if needed.
  • 1 cup All-Purpose Flour You can swap with a gluten-free baking blend.
  • 3/4 cup Sweetened Shredded Coconut Use unsweetened for a less sugary treat.
  • 1 cup Semisweet Chocolate (chopped) Chocolate chips can replace chopped chocolate for convenience.
Optional Toppings
  • 1/4 cup Additional Shredded Coconut Sprinkle on top before baking.
  • 1/2 cup Chopped Nuts Add crunch and customize to your taste!

Equipment

  • 8x8-inch metal baking pan
  • mixing bowl
  • spatula
  • Microwave or stove

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare an 8x8-inch metal baking pan lined with foil or parchment paper, lightly sprayed with nonstick cooking spray.
  2. Melt the unsalted butter in a mixing bowl and whisk in the brown sugar until smooth and glossy, about 2-3 minutes.
  3. Incorporate the two large eggs and one egg yolk, mixing well after each addition, then add the vanilla extract and mix until cohesive.
  4. Sprinkle in the fine sea salt and all-purpose flour, gently folding them into the wet ingredients until just incorporated.
  5. Fold in three-quarters of the sweetened shredded coconut and the chopped semisweet chocolate, ensuring even distribution.
  6. Spread the batter into the prepared baking pan and top with the remaining shredded coconut and chocolate, pressing lightly.
  7. Bake in the preheated oven for about 40 minutes, keeping an eye on the edges and ensuring the center remains slightly gooey.
  8. Cool in the pan for 15-20 minutes before lifting out and cutting into bars.

Nutrition

Serving: 1barCalories: 220kcalCarbohydrates: 30gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 15gVitamin A: 300IUCalcium: 20mgIron: 1mg

Notes

Store in an airtight container for up to 3 days at room temperature or in the fridge for up to a week. Freeze for up to 2 months.

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